Tuesday, September 02, 2014
Half pound (9 pc) Prince Edward Island whole clams in the shell, steamed with white wine and fresh herb-garlic butter. Served with a toasted baguette.
Mixed greens, cranberry stilton, Mandarin oranges, grapes, crushed hazelnuts, and dried craisins. Served with a side of sweet mango dressing.
Full: 11 Half: 8
4 oz beef tenderloin broiled to order then topped with grilled Vidalia onion. Served with horseradish cheddar mashed potatoes and fresh vegetable medley.
CARNITAS BURRO GRANDE
Shredded pork, Chihuahua cheese, bell pepper, onion, and refried beans, rolled in a tomato tortilla then smothered with queso cheese sauce. Served with shredded lettuce, fresh salsa, guacamole, and ancho sour cream.
Pan seared boneless chicken breast stuffed with feta cheese, spinach, garlic, and roasted red pepper, served over a mélange of orzo, red cabbage, spinach, and roasted tomato. Finished with a red pepper cream.
Twelve-ounce center cut strip steak, hand cut and broiled to order. Served with Galaxy scalloped potatoes and fresh asparagus.
Fresh Catch of the Day
Cajun dusted Clear Springs Rainbow Trout, sautéed and served over creole rice, finished with a Tasso cream sauce.
Broiled Cold Water Lobster Tail
Twelve-ounce lobster tail broiled with white wine, lemon, and butter, served with House vegetables and your choice of side.
Baked Scrod Fillet
Eight-ounce fillet served with
lemon beurre blanc, House vegetables and your choice of side.
All of our desserts are prepared in house, from scratch. Today’s featured dessert is:
PEANUT BUTTER CREAM PUFF
A fluffy pate a choux shell filled with a peanut butter mousse. Drizzled with chocolate sauce and whipped cream.