Monday, November 30, 2015

Beverages:
Bell’s Java Stout, $6

Le Grand Noir, GSM Red Blend,
France `13. $6g | $24b

Soup:
Creamy Spinach Parmesan
Bisque of Butternut Squash

Small Plates:
Otto’s Roasted Turkey Breast Dinner
with mashed potatoes, gravy, dressing
& cranberry-walnut chutney. $12

Harvest Salad
Garden greens tossed with maple-mustard vinaigrette with tart apple slices, toasted walnuts, and crumbled gorgonzola cheese. $9

Entrées:
Braised Pork Shanks
In red wine sauce with winter vegetables, mashed potato & fresh vegetable. $17

Butternut and Sage Ravioli
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Orange Bourbon Salmon
Sautéed fresh Canadian fillet with zesty glaze, rice & fresh vegetables. $18

Pan Seared Root Chip Crusted Tilapia
Root chip and roasted garlic aioli crusted flaky fillet with rice & fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
Angel hair pasta and vegetable. $17

Soup
Creamy Spinach Parmesan
Bisque of Butternut squash

Catch of the Day $ 12.95
Sautéed Crab Cakes served with
roasted red pepper and roasted garlic aioli,
fresh lemon, rice & vegetable

Blue Plate $ 9.95
Otto’s Roasted Turkey Breast
Served with mashed potatoes, gravy, dressing and cranberry-walnut chutney.

Cold Plate $ 9.95
Entrée Harvest Salad
Garden greens tossed with maple-mustard vinaigrette with tart apple slices, toasted walnuts, and crumbled gorgonzola cheese.
(add shrimp $4 or chicken $3)

Chef’s Daily Feature $ 9.95
Crispy Panko Pork Picatta served with lemon-caper pan sauce, pasta & fresh vegetable.

Wednesday, November 25, 2015

Beverages:
Bell’s Java Stout, $6

Le Grand Noir, GSM Red Blend,
France `13. $6g | $24b

Soup:
Creamy Spinach Parmesan
Bisque of Butternut Squash

Small Plates:
Shitake Mushroom Corn Noodles
With bok choy, chili peppers, radish, carrots and onion. $10
Add shrimp, chicken or salmon $3

Harvest Salad
Garden greens tossed with maple-mustard vinaigrette with tart apple slices, toasted walnuts, and crumbled gorgonzola cheese. $9

Entrées:
Grilled Boneless Pork Chop
with Moody Blue Cheese crust, natural jus, mashed potato & vegetable. $17

Butternut and Sage Ravioli
with Parmesan, caramelized apple,
red pepper and fresh vegetable. $14

Orange Bourbon Basa Fillet
Sautéed flaky fillet with zesty glaze, rice & fresh vegetables. $17

Pan Seared Root Chip Crusted Tilapia
Root chip and roasted garlic aioli crusted flaky fillet with rice & fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
Angel hair pasta and vegetable. $17

Beverages:
Bell’s Java Stout, $6

Le Grand Noir, GSM Red Blend,
France `13. $6g | $24b

Soup:
Potato Bacon
Creamy Spinach Parmesan
Bisque of Butternut Squash

Small Plate:
Sautéed Salmon Cakes
with warm Asian Shitake
mushroom salad. $12

Entrées:
Grilled Boneless Pork Chop
with Moody Blue Cheese crust, natural jus, mashed potato & vegetable. $17

Orange Bourbon Salmon
Sautéed fresh Canadian fillet with zesty glaze, rice & fresh vegetables. $19

Pan Seared Root Chip Crusted Tilapia
Root chip and roasted garlic aioli crusted flaky fillet with rice & fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
Angel hair pasta and vegetable. $17

Dessert:
Spiced Rum Pumpkin Ice Cream Drink
Topped with whipped cream. $4.50

Soup
Creamy Spinach Parmesan
Potato Bacon

Catch of the Day $ 13.95
Root Chip Crusted Basa Fillet
Sautéed root chip and roasted garlic aioli
crusted flaky fillet with rice and fresh vegetable.

Hot Plate $ 9.95
Sautéed Salmon Cakes with
warm Shitake mushroom salad.

Chef’s Daily Feature $ 9.95
Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
pasta and fresh vegetable.

Beverages:
Bell’s Java Stout, $6

Le Grand Noir, GSM Red Blend,
France `13. $6g | $24b

Soup:
Creamy Spinach Parmesan
Bisque of Butternut Squash

Small Plate:
Sautéed Salmon
with creamy tomato, spinach and
Feta cheese rigatoni pasta. $14

Entrées:
Grilled Boneless Pork Chop
with Moody Blue Cheese crust, natural jus, mashed potato & vegetable. $17

Sesame Crusted Basa Fillet
Flakey fillet served with spicy Asian slaw and corn noodles. $18
Orange Bourbon Salmon
Sautéed fresh Canadian fillet with zesty glaze, rice & fresh vegetables. $19

Pan Seared Root Chip Crusted Tilapia
Root chip and roasted garlic aioli crusted flaky fillet with rice & fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
Angel hair pasta and vegetable. $17

Dessert:
Spiced Rum Pumpkin Ice Cream Drink
Topped with whipped cream. $4.50

Soup
Creamy Spinach Parmesan
Bisque of Butternut Squash

Catch of the Day $ 13.95
Root Chip Crusted Basa Fillet
Sautéed root chip and roasted garlic aioli
crusted flaky fillet with rice and fresh vegetable.

Blue Plate $ 8.95
Ham, Egg and Cheddar sandwich on
a grilled bakery bun. Served with
choice of accompaniment.

Chef’s Daily Feature $ 9.95
Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
pasta and fresh vegetable.

Soup
Creamy Potato Bacon
Bisque of Butternut Squash

Catch of the Day $ 13.95
Root Chip Crusted Basa Fillet
Sautéed root chip and roasted garlic aioli
crusted flaky fillet with rice and fresh vegetable.

Blue Plate $ 11.95
Blackened Chicken Caesar Salad
Classic entrée salad topped with sliced blackened all-natural chicken breast.

Chef’s Daily Feature $ 9.95
Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
pasta and fresh vegetable.

Beverages:
Sierra Nevada Pale Ale $3.95
Le Grand Noir, GSM Red Blend,
France `13. $6g | $24b

Soup:
Creamy Potato Bacon
Autumn Beef Vegetable
Bisque of Butternut Squash

Small Plate:
Sautéed Salmon
with warm shitake mushroom salad. $14

Iceberg Wedge Salad
with bacon, Gorgonzola dressing, tomato, cucumber & bleu cheese. $10

Entrées:
Grilled Boneless Pork Chop
with Moody Blue Cheese crust, natural jus, mashed potato & vegetable. $17

Orange Bourbon Salmon
Sautéed fresh Canadian fillet with zesty glaze, rice & fresh vegetables. $19

Pan Seared Root Chip Crusted Tilapia
Root chip and roasted garlic aioli crusted flaky fillet with rice & fresh vegetable. $17

Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
Angel hair pasta and vegetable. $17

Dessert:
Spiced Rum Pumpkin Ice Cream Drink
Topped with whipped cream. $4.50

Soup
Autumn Beef Vegetable
Bisque of Butternut Squash

Catch of the Day $ 13.95
Root Chip Crusted Tilapia
Sautéed root chip and roasted garlic aioli
crusted flaky fillet with rice and fresh vegetable.

Blue Plate $ 11.95
Blackened Chicken Caesar Salad
Classic entrée salad topped with sliced blackened all-natural chicken breast.

Chef’s Daily Feature $ 9.95
Crispy Panko Pork Picatta
Served with lemon-caper pan sauce,
pasta and fresh vegetable.