STARTER:
CRAB AND SPINACH DIP – SERVED WITH MARBLED RYE TOAST $10
CHEF’S SPECIAL:
CHICKEN PARMESAN – 5 OZ. HAND BREADED CHICKEN BREAST TOPPED WITH MOZZARELLA CHEESE, PROVOLONE CHEESE AND MARINARA SAUCE. SERVED WITH CAESAR SALAD AND GARLIC BREAD $18
GOURMET BURGER:
PRIME RIB SANDWICH – SLICED PRIME RIB TOPPED WITH ONIONS, PEPPERS AND SWISS CHEESE, SERVED ON A BRIOCHE BUN WITH A SIDE OF HOUSE MADE POTATO WEDGES $15
PREMIUM SIDE:
BRUSSELS SPROUTS WITH SPICED WALNUTS, BUTTER AND BALSAMIC REDUCTION $5
DESSERT OF THE DAY:
RED VELVET CAKE DRIZZLED WITH CREAM CHEESE GANACHE AND TOPPED WITH SALTED CARAMEL NUGGETS $7