Weekly Features :: Sept 8-14, 2011

Tapas

Appetizer size portions | Order a la carte or create your own sampler

• Spedini ala Romana 8
  Chef Jack's classical version of fried mozzarella topped with lemon caper demi glace
• Angels on Horseback 9
  Oysters wrapped in bacon baked crispy in garlic herb butter sauce served over toast points
• Crab Risotto 12
  Risotto folded with creamy Parmesan, super lump & asparagus
• Broiled Salmon Club with potato chips & pickle12
  Served on Focaccia with herb mayonnaise, lettuce, tomato & bacon
• Petite Filet Diane with 1 side dish15
  Twin 3 oz. filets sautéed with green onions & mushrooms in Dijon brandy sauce

Entrées

Served with Garden Salad or cup of Soup du Jour

• Pan Roasted Cornish Game Hen 16
  Pan roasted with tri-colored potatoes, artichokes hearts & onions in lemon sage demi glaze
• Rocky Mountain Meatloaf with rustic mashed potatoes & gravy18
  Beef, bison & pork wrapped in bacon with a bourbon glaze
• Mixed Cajun Grill served on Chipotle mashed potatoes with cucumber & onion salad19
  Spicy sausage, chicken breast & jumbo shrimp grilled with tri-color sweet peppers
• Crab Burrito served on a bed of Spanish rice & avocado pico de gallo20
  Tortilla stuffed with super lump crabmeat topped with Monterey Jack cheese sauce
• (1) Sizzling Pork Chop with one side dish17
  Topped with sautéed hot cherry peppers, mushrooms & onions(2) Chops ... 21
• Salmon Falcon Baie with two side dishes24
  Herb-salmon topped with super lump crabmeat & lemon beurre blanc