March 14th – March 17th 2019/Appetizer/BUFFALO BRUSSEL SPROUTS
Tender Brussel sprouts, blanched, lightly fried, then tossed in a Buffalo sauce, drizzled with our homemade dressing. 10.99
FEATURED BEER BY THE PINT: 1623 HEFFWEIZEN 7.50
March 14th – March 17th 2019/Appetizer/LOBSTER AND CRAB STUFFED PORTOBELLO
Grilled Portobello mushroom topped with a mix of crabmeat, lobster and basil, topped with shaved Parmesan cheese. 13.99
FEATURED WINE BY THE GLASS: Le Val Sauvignon Blanc 8.00
March 14th – March 17th 2019/Entree/GRILLED RIB EYE
Rib eye steak, grilled and topped with a creamy Brie cheese sauce and garnished with crispy prosciutto bits. Paired with herb roasted red skin potatoes and a sautéed medley of zucchini, onions and peppers 26.99
FEATURED WINE BY THE GLASS: La Croix du DUC Merlot 8.00
March 14th – March 17th 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
March 14th – March 17th 2019/Entree/PAN SEARED SCALLOPS
8 ounces of fresh daypack scallops, pan seared and served with a creamy champagne risotto mixed with spinach and carrots. 24.99
FEATURED WINE BY THE GLASS: Toasted Head Chardonnay 8.50
March 14th – March 17th 2019/Entree/CHICKEN PICCATA
Boneless chicken breasts, lightly dredged in flour, pan sautéed with lemon juice, chicken stock, butter and capers; served over linguini. 19.99
FEATURED WINE BY THE GLASS: Sterling Vintner’s Pinot Grigio 7.25
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Add a signature Maggie’s crab cake to any entrée