Lunch Special
Monday, May 20, 2013
Soup: Navy Bean with Ham Hocks
Shrimp Cobb Salad................................................ 22
This Twist of a classic of a salad comes to you full of shrimp, avocado, roasted tri-color peppers, crumbled blue cheese, hardboiled egg, and chopped Iceberg and Romaine lettuces.
Entrees
Blackened Halibut............................ .................... 25
Fresh halibut blackened to juicy tenderness and served on Vera Cruz sauce.
English Rare Beef.................................................. 18
"The Best". Prime triangle tip herb marinated and roasted to rareness, thinly sliced and served juices au natural, over a mound of horseradish mashed potatoes and sautéed mixed vegetables.
Pan Roasted Chicken............................................. 18
Santa Maria spiced, pan roasted and served with hash browns.
Pan Seared Scallops.............................................. 24
Jumbo scallops pan seared over a bed of porcini risotto and a lemon burr blanc.
Dinner Special
Soup: Clam ChowderSupreme Steamed Cauliflower............................ 14
Served whole, this perfectly steamed cauliflower with a chicken lemon butter sauce done as an appetizer or a vegetable accompaniment to your entrée.
Heirloom Tomato Salad......................................... 16
Assorted Heirlooms and baby greens tossed in balsamic vinaigrette, topped with Burrata cheese and basil oil.
Entrees
16 oz Bone- in Rib Eye ........................................... 49
18oz t-Bone............................................................ 53
16 oz Bone- in Filet ................................................ 55
27oz Porterhouse................................................... 65
Blackened Halibut.................................................. 35
Fresh halibut blackened to juicy tenderness and served on Vera Cruz sauce.
Pan Seared Scallops.............................................. 35
Jumbo scallops pan seared served over a bed of Porchini risotto and a lemon Burr blanc sauce.