Tuesday, September 16, 2014
BBQ RIB SAMPLER
A big taste of our famous “fall-off-the-bone” baby back ribs, served over crispy fries with plenty of sauce!
SPINACH, MANGO, AND BANANA
Clipped spinach, topped with candied walnuts, cranberry stilton, apples, grapes, and banana.
Served with a sweet mango vinaigrette.
FULL: 11 HALF: 8
BEEF BURRITO GRANDE
Marinated pieces of tender ribeye,grilled to order and rolled into a warm flour tortilla with refried beans, spanish rice, chihuahua cheese, and cheddar cheese. Topped with cheese sauce, and finished under the broiler.
CHICKEN AND ARTICHOKES
Pan seared boneless chicken breast, finished in the oven with marinated artichokes, garlic, and parmesan cheese. Served over Roasted vegetables, and finished with roasted red pepper alfredo.
Thinly pounded veal cutlets, breaded and pan seared; topped with marinara sauce, mozzarella, and provolone cheeses. Served over linguine marinara.
PETITE FILET AU POIVRE
Four ounce beef tenderloin filet, hand cut, wrapped with duck bacon, crusted with peppercorn and broiled to order. Finished with Dijon-brandy cream sauce; sided with scalloped potatoes, and sautéed asparagus.
Fresh Catch of the Day
Bay of Fundy Salmon filet, pan seared and finished in the oven with chopped spinach, parmesan and a hint of garlic. Served with steamed broccoli..
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 PIE
Fluffy peanut butter mousse in a flaky, chocolate-coated pie crust. Finished with whipped cream and chocolate sauce.