Chef's Dinner Offerings for Tonight: Saturday, August 3

Soup:

Mussel and Shrimp Cioppino

5

APP:

-Crab Tower

Jumbo lump crab, grilled simmer veggies, and lemon thyme aioli with flour tortillas

12

Entrees:

-Citrus Balsamic Chicken

½ free range chicken marinated with citrus zests, garlic, balsamic and herbs. Oven roasted and basted with citrus balsamic glaze. Paired with orzo and heirloom pear tomato salad

23

-Trout Almandine

Served with Brabant potatoes

21

-Prime Rib

With auju, horseradish cream and served with a baked potato.

28

Dessert:

Lime and Lemon Tartlett

7

WINES:

Kaiken Malbec: Handsome ruby red colour. Outstanding and concentrated fruit, with beautiful aromas of red berries, black cherry and hints of tobaccos. A full-bodied wine. Round and velvety in mid-palate, with soft tannins. An added touch of vanilla and toast, followed by a long and smooth finish. Very, very elegant.

Bottle 30 BTG 10

Seaglass Riesling: flavors of peach and pear with honey on the nose. SeaGlass Riesling is fermented in stainless steel tanks at cold temperatures to retain the grape's natural flavors. The wine is bottled early and sealed with a Steelcap closure to preserve the wine's freshness