Wednesday, March 10, 2010
APPETIZER
Winter Scallop Salad.................................................15.99
Sweet sea scallops pan seared and served over greens with oven dried tomato vinaigrette, toasted almonds, goat cheese, dried cranberries & cucumber
Cheese Fondue............................................................8.99
Great for two - Cheese fondue in a personal pot with bread cubes
SOUP
Tomato Parmesan
QUICHE
Spinach, Artichoke, Tomato & Feta
Cheddar, Chicken & Caramelized Onion
DESSERTS
Blueberry Cheesecake
Cranberry Orange Bread Pudding
Mocha Lava Cake
Frozen Key Lime Pie
Try a rum and hot cider!!! or cold cider...
ENTREES
Salmon Parisian................................................18.99
Fresh Atlantic salmon filet charbroiled over an open flame topped with sautéed artichoke, tomato & capers served with rice
Kendall Jackson Chardonnay
Shrimp Pesto Alfredo.........................................17.99
Large Gulf shrimp charbroiledover an open flame and tossed in a pesto alfredo sauce with tomatoes, spinach & penne regate
Bogle Sauvignon Blanc
Ribeye Star of Texas.........................................23.99
Choice aged ribeye charbroiled to your liking topped with caramelized onions & peppers and served with mashed potatoes
Heron Cabernet
Pork Italiano..............................................................17.99
Pork tenderloin charbroiled over an open flame topped with artichoke, spinach, sundried tomato, melted mozzarella & marinara sauce served with mashed potatoes
Rex Golliath Pinot Noir
Wisconsin Steak Tips...............................................19.99
Choice tips of sirloin & tenderloin sautéed with peppers, onions & cheddar served over grilled potatoes
Ménage a Trios