Menu
Served Friday & Saturday evenings
Appetizers
Chile Rubbed Prawns with Smoked BBQ Hollandaise and Chayote – $10.95
Crispy Vegetable Eggrolls with Garlic Black Bean Vinaigrette – $9.95
Hummus with Warm Pita Bread and Crudites – $8.95
Entrees
Catch of the Day
Cornmeal Crusted Chicken Piccata
Hominy-White Cheddar Cakes
Sauteed Winter Greens
Tangy Lemon Reduction with Capers and Chipotle
Zinfandel Braised Boneless Beef Short Ribs
Rosemary Scented Potato-Parsnip Puree
Baby Carrots
Garlic-Lemon Gremolata
Stuffed Grilled Portobello Mushroom
Marinated Portobello Layered with Cannellini Beans
Fresh Mozzarella and Oven Roasted Peperonata
*Grilled Filet Mignon with Smoked Tomato Bearnaise
Crushed Baby Yukon Potatoes with Garlic & Parsley
Sauteed Baby Carrots
*there is a $10 extra charge for this selection
Buffet
Served Thursday & Sunday evenings
Carved Garlic and Herb Crusted Roast Beef with Horseradish Cream
Carrots with Thyme and Orange Butter
Mushroom Cheese Tarts
Lemongrass & Ginger Roasted Chicken
Yellow Rice with Cilantro and Green Onions
Steamed Vegetables of the Season
Catch of the Day
Beer-Battered Fish Tacos with Avocado Sauce
Artisan Breads
Green Salad
Fresh Fruit of the Season
Soup of the Day
Broccoli Bacon Salad
Two Bean Chopped Salad with Tortillas
Spinach & Roasted Mushroom Salad with Pear Vinaigrette
Chef’s Choice Salad
Brunch Buffet
Served Sunday mornings
Carved Garlic and Herb Crusted Roast Beef with Horseradish Cream
Cornmeal Crusted Chicken Picatta
Stuffed Fritatta with Roasted Poblanos and Cheese
Hash Browns
Catch of the Day
Bacon and Sausage
Steamed Vegetables of the Season
Fruited Cheese Blintzes
Green Salad
Fresh Fruit of the Season
Soup of the Day
Broccoli Bacon Salad
Two Bean Chopped Salad with Tortillas
Spinach & Roasted Mushroom Salad with Pear Vinaigrette
Chef’s Choice Salad