May 16th – May 19th 2019/Appetizer/SMOKED SALMON DEVILED EGGS
House made Deviled eggs stuffed with Duck Trap cold smoke salmon topped with parsley. 13.99
FEATURED WINE BY THE GLASS: Le Val Sauvignon Blanc 8.50
May 16th – May 19th 2019/Appetizer/CLAMS CASINO
6 Fresh clams baked with diced shallots, red and green peppers with a dash of Tabasco and herb butter sauce topped with crisp bacon. 12.99
FEATURED WINE BY THE GLASS: Toasted Head Chardonnay 8.50
May 16th – May 19th 2019/Entree/SHRIMP, CLAMS AND CHICKEN JAMBALAYA
Shrimp, fresh clams, and chicken filets simmered in a seafood stock with the trinity of celery, onions and peppers; okra, Andouille sausage and our house blend of Creole spices served over spicy dirty rice. 26.99 FEATURED WINE BY THE GLASS: Woodbridge Moscato 7.00
May 16th – May 19th 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) 27.99 FEATURED WINE BY THE GLASS: Cartlidge & Brown Cabernet 7.50
May 16th – May 19th 2019/Entree/BASIL-PARMESAN CRUSTED SALMON
Fresh Salmon, oven baked, then topped with a mix of Panko bread crumbs, Parmesan cheese, drizzled with a house made basil, Parmesan aioli. Served with roasted red skin potatoes and Brussels sprouts 24.99 FEATURED WINE BY THE GLASS: Sterling Pinot Grigio 7.25
May 16th – May 19th 2019/Entree/MOROCCAN VEGETABLES WITH LAMB MEATBALLS
Three large, spiced lamb meatballs served over slowly stewed tomatoes, chickpeas, eggplant and zucchini in a morocco curry blend of spices, served over rice, garnished with lemon. 23.99 FEATURED WINE BY THE GLASS: Ravange Red Blend 7.50
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