Lunch Special
Friday, May 17, 2013
Soup: Clam Chowder
Vegetable Salmon Salad........................................ 18
Assorted grilled vegetables, with spinach tossed lemon vinegar and topped with Feta cheese.
Entrees
Blackened Halibut............................ .................... 25
Fresh halibut blackened to juicy tenderness and served on Vera Cruz sauce.
Pan Roasted Branzino...................... .................... 24
Served over sautéed broccolini with sautéed burr blanc butter, almonds, golden raisins and cranberries.
Airline Chicken Breast........................................... 17
Chicken breast roasted with sautéed organic carrots topped with a velouté sauce.
Rack of Lamb......................................................... 20
Rack of lamb rolled in Dijon mustard, Japanese bread crumbs with grilled vegetables and mashed potatoes.
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.