January 17th – January 20th 2019/Appetizer/SMOKED SALMON CROSTINI
Toasted French bread rounds, layered with an avocado spread with red onion, cilantro, tomato and lime juice topped with Duck Trap Cold Smoked Salmon. 13.99
FEATURED WINE BY THE GLASS: Chateau St Michelle 7.25
January 17th – January 20th 2019/Appetizer/SHRIMP CAKES WITH LEMON AIOLI
Shrimp blended with Mozzarella cheese, parsley and spices, portioned into small cakes pan fried to a golden brown, served with a house made lemon Aioli. 12.99
FEATURED BEER BY THE PINT: New Belgium Brut
January 17th – January 20th 2019/Entree/TOURNEDOS HUNTER’S STYLE
Medallions of Angus tenderloin, pan sautéed to temp, topped with a sherry wine sauce with mushrooms, tomatoes and olives and garlic. Served with house made mashed red skinned potatoes and fresh steamed asparagus. 28.99
FEATURED WINE BY THE GLASS: Concanon Petite Syrah 8.00
January 17th – January 20th 2019/Entree/PRIME RIB
Slow roasted bone in seasoned Prime Rib; paired with baked potato, birds nest, horseradish and house made Au Jus. King cut 28.99 Queen Cut (No Bone) 26.99 FEATURED WINE BY THE GLASS: Cartlidge & Brown Cabernet 7.50
January 17th – January 20th 2019/Entree/PAN SEARED SCALLOPS
Fresh Dry Pack bay scallops, pan seared, tossed in a Green Salsa Verde and served over a linguini with asparagus blend. 24.99
FEATURED WINE BY THE GLASS: Toasted Head Chardonnay 8.50
January 17th – January 20th 2019/Entree/ROASTED PORK LOIN WITH MUSHROOM GRAVY
Tender seasoned slow roasted pork loin, topped with a rich mushroom sauce. Served with house made red skinned mashed potatoes and fresh steamed asparagus. 19.99
FEATURED WINE BY THE GLASS: Septima Malbec 7.25
| Add On
Add a signature Maggie’s crab cake to any entrée