Restaurant Week Dinner Menu
Summer Vegetable Bruschetta: Local Grilled Vegetables, House Recipe Boursin-Style Cheese, Micro Basil Balsamic, Extra Virgin Olive Oil, Toasted Bread.
Apple Salad: Honey Crisp & Granny Smith Apples, Arugula, Prosciutto, Red Bell Pepper, Candied Pecans, Cider Vinaigrette.
Thai Crab Bisque: Creamy Red Curry Coconut Soup with Blue Crab Meat.
Great Lakes Whitefish: Horseradish Crusted Whitefish served over Sautéed Vegetable Spirals & Green Goddess Dressing.
Steak Frites: 7oz. Peppercorn-Crusted Flat Iron Steak, Hand Cut Rosemary Parmesan Fries, Green Beans, House Recipe Steak Sauce.
Shrimp Fusilli: Shrimp sautéed with Heirloom Cherry Tomatoes, Asparagus, Artichokes & Mushrooms in a Roasted Garlic White Wine Sauce, Fusilli Pasta, topped with Feta.