STARTER:
DUCK WINGS – (6) WINGS TOSSED IN A SWEET TERIYAKI AND RED CHILI GLAZE $12
CHEF’S SPECIAL:
SMOKED CHICKEN RAVIOLI TOSSED IN A TOMATO BASIL CREAM SAUCE, SERVED WITH GARLIC BREAD AND CAESAR SALAD $18
GOURMET SANDWICH:
8 OZ. CERTIFIED ANGUS BEEF BURGER TOPPED WITH HAM AND SWISS CHEESE, SERVED ON A BRIOCHE BUN WITH A SIDE OF HOUSE MADE POTATO WEDGES $15
PREMIUM SIDE:
WILD RICE PILAF $4
DESSERT OF THE DAY:
HOUSE MADE RED VELVET CAKE TOPPED WITH CHERRIES JUBILEE $7