Saturday, March 13, 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
Mussels Citron............................................................12.99
Maine blue mussels prepared in their own juices with white wine, garlic & lemon
Espinaca Dip.............................................................8.99
Spicy Mexican cheese & spinach dip served with fried corn tortilla chips
SOUP
Potato Leek
QUICHE
Spinach, Artichoke, Tomato & Feta
Cheddar, Chicken & Caramelized Onion
DESSERTS
Blueberry Cheesecake
Cranberry Orange Bread Pudding
Mocha Lava Cake
Frozen Key Lime Pie
ENTREES
Dilled Salmon..................................................18.99
Fresh Atlantic salmon filet charbroiled over an open flame finished with a dilled cream sauce and served with ric
Kendall Jackson Chardonnay
Bouillabaisse.................................................24.99
Salmon, swordfish, shrimp, haddock & mussels prepared in zesty garlic, red wine & tomato broth served with baquette
Crusher Chardonnay
Pork Dijonaise...........................................................17.99
Pork tenderloin charbroiled over an open flame finished with a Dijon cream sauce & served with mashed potatoes
Bogle Sauvignon Blanc
Ribeye Gorgonzola............................................23.99
Choice aged ribeye charbroiled to your liking topped with a blue cheese fondue & served with mashed potatoes
Heron Cabernet
Country Style Steak Tips ..........................................19.99
Choice tips of sirloin & tenderloin sautéed with peppers, mushroom, tomato & spinach served over mashed potatoes
Ménage a Trios