Archive for March, 2019

Dinner Specials

Saturday, March 30th, 2019

Soup:
Chicken Corn Chowder
Beef and Mushroom

Entrée:
Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, Kale and collard greens in a tomato-dill coulis. $18

Boneless Nashville Hot Chicken
with spicy glaze, house pickles, mashed potatoes and vegetable. $17

Santa Maria Beef
Dry rubbed petit tender, grilled and served with natural jus, mashed potatoes and vegetable. $20

Sautéed Bombay Pork Chop
Served with cranberry-walnut chutney, rice and vegetable. $19

Corkscrew Calamari Greek Salad
Romaine tossed in Greek dressing
with fresh vegetables, topped with lightly
dusted corkscrew calamari. $14

Pan Seared Chicken
Seasoned chicken served with parsley pesto sauce over house made fettuccine pasta and vegetables. $17

Dinner Specials

Friday, March 29th, 2019

Soup:
Chicken Corn Chowder
Beef and Mushroom

Entrée:
Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, kale, and collard greens, in a tomato-dill coulis. $18

Boneless Nashville Hot Chicken
With a spicy glaze, house pickles, mashed potatoes, and vegetable. $17

Santa Maria Beef
Grilled dry rubbed petit tender, served with natural jus, mashed potatoes, and vegetable. $20

Sautéed Bombay Pork Chop
Served with cranberry-walnut chutney, rice, and fresh vegetable. $19

Corkscrew Calamari Greek Salad
Romaine tossed in Greek dressing with fresh vegetables, topped with lightly dusted corkscrew calamari. $14

Pan Seared Chicken
With parsley pesto sauce over house made fettuccine pasta and fresh vegetables. $17

Lunch specials

Friday, March 29th, 2019

Soup
Chicken Corn Chowder
Beef and Mushroom

Catch of the Day $18
Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, kale, and collard greens, finished with tomato-dill coulis.

Cold Plate $9.50
Turkey Club Wrap
Turkey and Swiss with lettuce, tomatoes, mayo, and bacon in a sundried tomato wrap.
Choice of accompaniment.

Chef’s Daily Feature $10
Vegan Cabbage Rolls
Stuffed with sweet peppers, rice, vegan burger, and spices, topped with marinara.

Dinner Specials

Thursday, March 28th, 2019

Soup:
Chicken Corn Chowder
Beef and Mushroom

Entrée:
Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, finished with buerre blanc. $18

Boneless Nashville Hot Chicken
With a spicy glaze, house pickles, mashed potatoes, and vegetable. $17

Santa Maria Beef
Grilled dry rubbed petit tender, served with natural jus, mashed potatoes, and vegetable. $20

Sautéed Bombay Pork Chop
Served with cranberry-walnut chutney, rice, and fresh vegetable. $19

Corkscrew Calamari Greek Salad
Romaine tossed in Greek dressing with fresh vegetables, topped with lightly dusted corkscrew calamari. $14

Pan Seared Chicken
With parsley pesto sauce over house made fettuccine pasta and fresh vegetables. $17

Lunch Specials

Thursday, March 28th, 2019

Soup
Chicken Corn Chowder
Beef and Mushroom

Catch of the Day $18
Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, finished with buerre blanc.

Cold Plate $9.50
Turkey Club Wrap
Turkey and Swiss with lettuce, tomatoes, mayo, and bacon in a sundried tomato wrap.
Choice of accompaniment.

Chef’s Daily Feature $10
Vegan Cabbage Rolls
Stuffed with sweet peppers, rice, vegan burger, and spices, topped with marinara.

Dinner Specials

Wednesday, March 27th, 2019

Soup:
Chicken Corn Chowder
Butternut Bisque

Entrée:

Herb Crusted Striped Bass
Wild line-caught striped bass with wild mushroom, Swiss chard, finished with buerre blanc. $18

Boneless Nashville Hot Chicken
with a spicy glaze, house pickles, mashed potatoes, and vegetable. $17

Santa Maria Beef
Grilled dry rubbed petit tender, served with natural jus, mashed potatoes,
and vegetable. $20

Sautéed Bombay Pork Chop
Served with cranberry-walnut chutney, rice, and fresh vegetable. $19

Corkscrew Calamari Greek Salad
Romaine tossed in Greek dressing with fresh vegetables, topped with lightly dusted corkscrew calamari. $14

Pan Seared Chicken
With fingerling potatoes, roasted beets, Brussel sprouts, and sundried tomato glaze. $17

Lunch Specials

Wednesday, March 27th, 2019

Soup
Chicken Corn Chowder
Butternut Bisque

Catch of the Day $15
Orange Bourbon Tilapia
Seared whitefish zesty citrus glaze, served with rice and fresh vegetables.

Cold Plate $9.50
Turkey Club Wrap
Turkey and Swiss with lettuce, tomatoes, mayo and bacon in a sundried tomato wrap. Choice of accompaniment.

Chef’s Daily Feature $13
Chicken in Sundried Tomato Sauce
Seared chicken breast in a zesty glaze with roasted Brussel sprouts and fingerling potatoes.

Lunch Specials

Tuesday, March 26th, 2019

Soup
Chicken Corn Chowder
Butternut Bisque

Catch of the Day $15
Orange Bourbon Tilapia
Seared whitefish zesty citrus glaze, served with rice and fresh vegetables.

Cold Plate $9.50
Turkey Club Wrap
Turkey and Swiss with lettuce, tomatoes, mayo and bacon in a sundried tomato wrap. Choice of accompaniment.

Chef’s Daily Feature $13
Chicken in Sundried Tomato Sauce
Seared chicken breast in a zesty glaze with roasted Brussel sprouts and fingerling potatoes.

Dinner Specials

Monday, March 25th, 2019

Soup:
Cheesy Broccoli
Italian Sausage and Portobello

Entrée:

Orange Bourbon Tilapia
Pan seared fillet with zesty citrus glaze, served with rice and vegetable. $17

Boneless Nashville Hot Chicken
with a spicy glaze, house pickles, mashed potatoes, and vegetable. $17

Santa Maria Beef
Grilled dry rubbed petit tender, served with natural jus, mashed potatoes, and vegetable. $20

Sautéed Bombay Pork Chop
Served with cranberry-walnut chutney, rice, and fresh vegetable. $19

Corkscrew Calamari Greek Salad
Romaine tossed in Greek dressing with fresh vegetables, topped with lightly dusted corkscrew calamari. $14

Pan Seared Chicken
With fingerling potatoes, roasted beets, Brussel sprouts, and sundried tomato glaze. $17

Lunch Specials

Monday, March 25th, 2019

Soup
Cheesy Broccoli
Italian Sausage and Portobello

Catch of the Day $15
Orange Bourbon Tilapia
Seared whitefish zesty citrus glaze, served with rice and fresh vegetables.

Cold Plate $9.50
Turkey Club Wrap
Turkey and Swiss with lettuce, tomatoes, mayo, and bacon in a sundried tomato wrap. Choice of accompaniment.

Chef’s Daily Feature $10
Grilled Vegan Burger
Topped with giardiniera vegetables, lettuce, and tomato with balsamic ketchup on a bakery fresh bun and choice of accompaniment.