The Specials for This Evening

Appetizers

Diane's Beet Salad with Mixed Greens, Blue Cheese, Shaved Fennel, Red Onion, Toasted Walnuts and Rasberry Vinaigrette
6.50

Seared Sea Scallops with Angel Hair Pasta, Julienne Vegetables and Tarragon Butter Sauce.
8.50

Fresh Mozzarella, Vine Ripe Tomato and Proscuitto Served with Mixed Greens and Basil Infused Olive Oil
7.50

Seared Foie Gras with Carmelized Apples, rasberry Demi-Glace and Crispy Sweet Potato
14.00

Entrees

Cervena Venison Served with Spaghetti Squash, Haricot Verts and Cassis Demi-Glace
23.00

Herbed Marinated Rack of Lamb with Parmesan Whipped Potato, Asparagus and Rosemary Jus
26.00

Sofrito Crusted Chilean Sea Bass with Black Bean, Corn Jicama Salsa and Mango Vinaigrette
22.00

Seared Halibut Fillet with Stir Fried Vegetables and Soy-Ginger Sauce
21.00

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