October 11th – October 14th 2018/Appetizer/PAN SEARED SCALLOPS
Fresh scallops pan seared and drizzled with a roasted red pepper-garlic sauce. 13.99
FEATURED WINE BY THE GLASS: Le Val Sauvignon Blanc 8.00
October 11th – October 14th 2018/Appetizer/BEEF WRAPPED ASPARAGUS
Tender asparagus wrapped in a thin slice of slow roasted prime rib, marinated in an Oriental style BBQ sauce and served with a wasabi dipping sauce. 11.99
FEATURED WINE BY THE GLASS: Chateau St. Michelle Riesling 7.25
October 11th – October 14th 2018/Entree/FRESH BAKED SALMON
Fresh seasoned and baked North Atlantic salmon, sauced with a tomato infused beurre blanc sauce: Served with herb roasted red skinned potatoes and a medley of sautéed zucchini, onion and peppers. 22.99
FEATURED WINE BY THE GLASS: Sterling Pinot Grigio 7.25
October 11th – October 14th 2018/Entree/SLOW ROASTED PRIME RIB
Slow roasted prime rib, paired with a baked potato and a flash fry mixture of leeks, carrots and cabbage; served with horseradish and house made Au Jus. 28.99
Featured Wine By The Glass: Cartlidge and Brown Cabernet Sauvignon 7.50
October 04th – October 07th 2018/Entree/TOURNEDOS CARRIE
Pan sautéed medallions of beef tenderloin topped with a sauce of Cremini mushrooms and smoked Gouda cheese: served with herb roasted red skinned potatoes and a medley of sautéed zucchini, onion and peppers. 27.99
FEATURED WINE BY THE GLASS: Chateau D’Eau pinot noir 8.00
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October 04th – October 07th 2018/Entree/PORK CHOP DIJONNAISE
Bone in 10 oz. pork chop, pan seared, laced with a Dijon mustard-cream sauce with capers: Served with herb roasted red skinned potatoes and a medley of sautéed zucchini, onion and peppers. 23.99
FEATURED WINE BY THE GLASS: David Beaulieu Bordeaux 8.00
| Add On
Add a signature Maggie’s crab cake to any entrée