Summer Restaurant Week

Chillblend soup, served with lump crab meat

Garlic, roasted tomato, white wine parsley

Slow cook risotto, filled with beef Ragu coated in panko breadcrumb served with tomato sauce

Romaine hearts, shaved romano, garlic croutons, anchovies, traditional dressing

Candied pecans, craisins, gorgonzola, house vinaigrette

with peppercorn sauce, served with potatoes and seasonal vegetables

with chimichurri sauce, served with potatoes and seasonal vegetables

Filet of salmon sautéed in a caper lemon white wine sauce, served with potatoes and seasonal vegetables

Marinade with garlic citrus herbs, served with potatoes and natural au jus

Lightly egg battered, sautéed with parmesan cheese and lemon beurre blanc, served with potatoes and seasonal vegetables

Spicy Pomodoro lobster butter sauce