Chef's Lunch Offerings for Today: Wednesday, August 7

Soup of the Day

Cream of Mushroom

5

Entrees

Steamed Mussels

fresh steamed mussels in a red/white sauce

12

*add pasta with your choice of a garlic and oil sauce, marinara, or fradiavlo

15

Trout Almondine

sauteed in brown butter, served with rice and fresh vegetables

16

Beet Salad

tossed with heirloom tomatoes, goat cheese, and arugula

9

Chipotle Burger

topped with smoked peppers, cheese, and an adobo sauce. served with french fries

11

Dessert

Lime Chantilly

served with fresh whipped cream and a strawberry coulis

6

Chef's Offerings for Tonight: Tuesday, August 6

Soup:

Mussel and Shrimp Cioppino

5

APP:

Beet Salad

tossed with heirloom tomatoes, goat cheese, and arugula

9

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 rice and vegetables

21

Dessert:

Lime and Lemon Tartlett

7

Chef's Lunch Offerings for Today: Tuesday, August 6

Soup of the Day

Mussel and Shrimp Cioppino

5

Entrees

Steamed Mussels

fresh steamed mussels in a red/white sauce

12

*add pasta with your choice of a garlic and oil sauce, marinara, or fradiavlo

15

Trout Almondine

sauteed in brown butter, served with rice and fresh vegetables

16

Beet Salad

tossed with heirloom tomatoes, goat cheese, and arugula

9

Chipotle Burger

topped with smoked peppers, cheese, and an adobo sauce. served with french fries

11

Dessert

Lime Chantilly

served with fresh whipped cream and a strawberry coulis

6

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

Chef's Offerings for Tonight: Friday, August 2

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

Chef's Dinner Offerings for Tonight: Thursday, August 1

Appetizer

Roasted Beet and Goat Cheese

Baby Arugula , Red Onion, Extra Virgin Olive Oil

$9

Cold Gazpacho Soup

Fresh Garden Vegetables

$6

Pasta

Penne A’matriciana

Prosciutto, Caramelized Onions, Red Pepper Flakes, Tomato Sauce

$18

Entree'

Fresh Cod Fillet

Local baby Spinach and Corn Succotash, Tomato Garlic Coulis

$24

Dessert

Housemade Orange and Olive Oil Cake

Smoked Fresh Whipped Cream, Honey

$8

Featured Wine

Viejo Feo Cabernet Sauvignon – Chile 2011

Intense red berries, plums, and black pepper aromas, hints of vanilla , oak and coffee.

Pair this big red with our featured steak

Chateau Ste Michelle “Cold Creek Vineyard” Reisling – Washington State 2011

Flavors of ripe peach and tropical fruit, crisp finish

Pair this refreshing white with our Cod Fillet Fea

Chef's Offerings for Tonight: Wednesday, July 31

Appetizer

Roasted Beet and Goat Cheese

Baby Arugula , Red Onion, Extra Virgin Olive Oil

$9

Cold Gazpacho Soup

Fresh Garden Vegetables

$6

Pasta

Penne A’matriciana

Prosciutto, Caramelized Onions, Red Pepper Flakes, Tomato Sauce

$18

Entree'

Fresh Cod Fillet

Local baby Spinach and Corn Succotash, Tomato Garlic Coulis

$24

Valeria’s Signature  Ribeye

Shoestring Spanish Fried Onions, Louisiana Spiced Potato Wedges
$26

Dessert

Housemade Orange and Olive Oil Cake

Smoked Fresh Whipped Cream, Honey

$8

Featured Wine

Viejo Feo Cabernet Sauvignon – Chile 2011

Intense red berries, plums, and black pepper aromas, hints of vanilla , oak and coffee.

Pair this big red with our featured steak

Chateau Ste Michelle “Cold Creek Vineyard” Reisling – Washington State 2011

Flavors of ripe peach and tropical fruit, crisp finish

Pair this refreshing white with our Cod Fillet Fea