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Spring Restaurant Week

Four-Course Menus

$35.00

March 22nd, 24th, 25th, 26th, and 27th

Closed Monday March 23rd

First Course Soup or Salad

Choice of:

French Spring Soup

A chicken based soup, full of spring vegetables and flavor, finished with grated Pecorino Romano cheese served with a slice of crusty bread

 

Spring Panzanella Salad

A Tuscan chopped salad of soaked whole wheat toasted bread cubes, fresh basil, onions, chopped tomatoes, chopped asparagus,  sliced cucumbers, sliced radishes, micro greens and spring greens, dressed with olive oil and vinegar

Sundried Tomato Soup

Our house special soup served with Pecorino Romano and herbs croutons

Spring Salad

Sliced Strawberries, chopped walnuts, and crumbled goat cheese over spring mix with a maple vinaigrette dressing

Second Course Appetizers

Choice of:

Fiery Thai Calamari

Crispy fried calamari tossed in a spicy-sweet orange chili sauce
with fresh scallion

Mushroom Onion Smoked Gouda Bruschetta

Sliced and grilled mushrooms with our onion & Gouda cheese sauce, served warm on toasted sliced batard bread halves

Bacon Wrapped Meat Bites

2 steak and bacon bites with our smoky steakhouse sauce, 2 chicken & bacon bites with our white BBQ sauce, 2 pork & bacon bite with our sweet smoky BBQ sauce

Roasted Red Pepper Crab Bites

Three small bite size breaded and fried versions of our famous crab cakes, drizzled with our roasted red pepper remoulade

Third Course Entrees

Choice of:

Spinach & Asiago Stuffed Chicken Breast

Fresh boneless chicken breast, stuffed with baby spinach and Asiago cheese, bacon and Asiago cheese cream sauce, served with Chef’s vegetables and mashed potatoes

Potato Crusted Oven Baked Cod

Fresh Cod fillet topped with sliced potato, served over roasted fingerling potatoes with cauliflower, wilted spinach, and diced tomatoes, in a buttery, light cream, white wine, nage sauce

Sirloin Steak Pescatore

Sirloin steak, grilled to temperature and finished with our special seafood pescatore sauce made with shrimp scallops lobster and crab meat, served with Hasselback potatoes and chefs vegetables

Dijon Apple Jus Stuffed Pork Chop

Pan seared, center cut pork chop, stuffer with apples, sweet Italian sausage, onions, whole grain dijon, and fennel seed, finished with a chunky apple cider, brown sugar and dijon sauce, served with chefs vegetables and mashed potatoes

Fourth Course Dessert

Choice of:

Peaches & Cream Bread Pudding

Homemade bread pudding with sliced peaches and a rich cheese cake filling, served warm with a vanilla glaze

Mixed Berry Pie

Flaky pie crust filled with a sweet mix of spring berries, finished with a crumb topping, and served with a dab of whipped cream

Our Famous Cheese Cake

Rich & Creamy, New York style Cheese Cake, available plain or with Strawberry or Blueberry topping

Carol’s Carrot Cake

A tried and true classic, the sweet flavor of raisins, cinnamon, cream cheese and carrots, finished with crushed walnuts



We assume our customers are here to relax and dine.

If you have time restraints please let your server know

 and we will gladly accommodate your needs

 

We accept:   Visa - Master Card – American Express