Friday, January 24, 2014

Chefs Features Friday January 24



Appetizer
Jumbo Lump Crab and Risotto
Extra virgin olive oil, shallots, roasted garlic, tomato infused hollandaise
$12
Entrees
Roast Bone in Chicken Breast
Spinach, red bell pepper, fontina cheese, potato daphenoise, shallot demi glace
$22
Pan Seared Tilapia
Parmesan crusted, sweet potato and roasted corn hash
$24
Roast  Prime Rib
Aus Jus, baked potato
$25
Dessert
Berry Compote Crepe
Raspberry sauce, vanilla bean gelato
$9
Wine features
Bogle “Old Vine” Zinfandel California 2010
Spicy and bold with nose of ripe fruit, hint of raspberry jam, vanilla bean and toasty oak
Pairs well with any of our steaks or chops
Antinori Santa Christina Pinot Grigio Italy 2011
Crisp and floral with hints of citrus, apple ,pairs well with our appetizer feature

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