2016 Summer Restaurant Week Menu| July 25 – 30

BEVERAGE  – CHOICE OF:

GLASS OF HOUSE WINE – SOFT DRINK – CRAFT BEER ON TAP: GUINNESS – STELLA ARTOIS – BELLS OBERON – FATHEAD IPA

FIRST COURSE –  CHOICE OF:

TOSSED SALAD WITH CHOICE OF DRESSING

TOO GOUDA SALAD – MIXED GREENS, GRANNY SMITH APPLES, GROUND PECANS, SMOKED GOUDA CHEESE, AND DRIED CRANBERRIES TOSSED WITH CREAMY BALSAMIC DRESSING

NEW ENGLAND CLAM CHOWDER

ENTREE – CHOICE OF:

BONELESS PORK CHOPS – 2 BONELESS PORK CHOPS OVER  SUN DRIED TOMATO MASHED POTATOES AND PORTOBELLO MUSHROOM SAUCE SERVED WITH SUGAR SNAP PEAS, RED ONIONS AND RED PEPPERS 23.16

10 OZ. CERTIFIED ANGUS BEEF TOP SIRLOIN  WITH A SWEET AND SPICY ASIAN GLAZE SERVED WITH SUGAR SNAP PEAS, RED ONIONS, RED PEPPERS, AND SUN DRIED TOMATO MASHED POTATOES $28.16

PAN SEARED HALIBUT SERVED OVER SAUTEED MUSHROOMS AND KALE WITH SUN DRIED TOMATO MASHED POTATOES $28.16

DESSERT – CHOICE OF:

TRIPLE CHOCOLATE CAKE WITH CARAMEL ICING

HOUSE MADE PEANUT BUTTER PIE