Menu
Served Friday & Saturday evenings
Appetizers
SPICY PANKO CRUSTED BUFFALO STYLE PRAWNS
Shaft’s Bleu Cheese Dipping Sauce & Celery Sticks
$10.95
CHORIZO STUFFED MUSHROOMS
with Smoked Red Pepper Sauce and Cilantro Oil
$9.95
BAKED STUFFED GLOBE ARTICHOKE
Olive Toasted Bread Crumbs, Tangy Lemon Aioli
$7.95
Entrees
CATCH OF THE DAY
( Server will describe Tonight’s Seafood Seletion )
BUTTERMILK FRIED CHICKEN BREAST WITH HONEY-CHIPOTLE GLAZE
Creamy Southern Grits and Grilled Asparagus Spears
ERIC’S ANCHO CHILE RUBBED STEAK
Oaxacan Style Black Beans, Corn & Tomato Salsa Fresco, Crispy Onion Rings
VEGETARIAN CREPES
Cumin Scented Crepes with Fresh Corn and Spinach Filling
Light Bechamel with Parmesan and Lemon, Grilled Asparagus Spears
GRILLED FILET MIGNON WITH HOUSE MADE MOLE
Crispy Yukon Potatoes with Cilantro Butter
Grilled Spring Asparagus Spears
Buffet
Served Thursday & Sunday evenings
Cumin Crusted Carved Beef with Salsa Fresco
Pepperjack Macaroni & Cheese Gratin
Ranch Style Beans & Creamy Green Chile Rice
Garlic and Ginger Marinated Grilled Chicken
Catch of the Day
Steamed Vegetables of the Season
St. Louis Style Pork Ribs with Whiskey BBQ Sauce
Zucchini & Cheese Quesadillas with Grilled Corn Relish
Artisan Bread
Green Salad
Soup of the Day
Fresh Fruit of the Season
Cilantro Potato Salad
Buttermilk Coleslaw
Avocado, Orange & Red Onion Salad with Toasted Cumin Vinaigrette
Chef’s Choice
Brunch Buffet
Served Sunday mornings
Cumin Crusted Carved Roast Beef with Salsa Fresco
Breakfast House Potatoes
Tomato & Chile Sauced Eggs on Corn Tortillas
Fruited Cheese Blintzes
Steamed Vegetables of the Season
Catch of the Day
Buttermilk Fried Chicken with Honey-Chipotle Glaze
Bacon & Sausage
Breakfast Baked Goods
Green Salad
Fresh Fruit of the Season
Soup of the Day
Buttermilk Coleslaw
Cilantro Potato Salad
Avocado, Orange & Red Onion Salad with Toasted Cumin Vinaigrette
Chef’s Choice