Restaurant Week Dinner Menu
Spinach Salad: A bed of Baby Spinach Topped with Dried Cherries, Mandarin Oranges, Red Onions, Almonds, & Feta Cheese. Served with a Mandarin Poppyseed Dressing.
Shrimp Cocktail: Jumbo Shrimp Served with Lemon, Toast Points, & a Homemade Cocktail Sauce.
Lobster Bisque: A Cup of Creamy Lobster Bisque Served with Crackers
Seafood Pasta: Shrimp, Scallops, & Calamari Tossed in a Garlic Herb Beurre Blanc with Sun Dried Tomatoes. Served over Angel Hair Pasta & Topped with Parmesan Cheese.
Lamb Kabobs: 2 Kabobs Filled with Lamb, Bell Peppers, & Red Onions. Served over a bed of Rice & Topped with a Greek Red Sauce & Feta Cheese.
Stuffed Pork Tenderloin: Pork Tenderloin Stuffed with Prosciutto, Goat Cheese, Spinach, & Roasted Red Peppers, Baked, & Topped with a Creamy Dijon Sauce & Chives.