Chef’s Dinner Specials

Runs from Friday, March 13th – Saturday, March 28th

Appetizers

Seafood Bouillabaisse Soup

shrimp, scallops, crabmeat, haddock and clams with vegetables in a saffron tomato sauce  (cup) 5.99  (bowl)  6.99

Duck Egg Rolls

seared duck breast with stir fry vegetables, wrapped in an egg roll wrapper, served with sweet chili sauce 12.99

Entrees

Crab Dip Stuffed Filet

bacon wrapped filet stuffed with creamy crab dip on top of mashed potatoes and asparagus, finished with a béarnaise sauce 29.99

Caribbean Jerk Tuna

served with coconut white rice and roasted brussel sprouts almondine, topped with a grilled pineapple salsa and roasted red pepper sauce 23.99

Seafood Paella

shrimp, scallops, crabmeat, mussels, and clams with chorizo sausage and vegetables, served with a spanish saffron rice 22.99

Dessert

Warm Coconut Brownie

brownie topped with toasted coconut pineapple ice cream, then drizzled with a pineapple caramel sauce 6.99                                                                   

Featured Drinks

Blushing Blackberry

Birddog BlackBerry Whiskey, blackberry brandy, sours, splash of cranberry and club soda, served on the rocks 7.00

Citrus Berry Mule

Stoli Strasberi, splash of strawberry purée, lemonade and fresh lemon, and finished with ginger beer, served in a traditional copper mug 8.00

Cucumber Gimlet

Hendricks Gin, muddled cucumber and simple syrup, and lime juice, served on the rocks 9.50

Spring Forward Sangria

mixture of fresh fruit, white & rosé wines, Cruzan Passion Fruit Rum, and triple sec, served on ice in a wine glass 7.50