Restaurant Week Dinner Menu
- Chef's Choice Offer: 3 Courses for $35
Small House Salad: Spring mix blend with tomatoes. Choice of ranch, oil and vinegar, or bleu cheese dressing.
Small Curry Wedge Salad: Fresh iceberg wedge topped with honey-rubbed curried-bacon, sweet onion marmalade, and bleu cheese dressing.
Sea Bass: Pan seared sea bass served over a blistered cherry tomato and seafood fumet with yellow rice.
Arroz con mariscos: Yellow rice paella with shrimp, calamari, muscles, and house made chorizo. Classic and comforting.
Cream Cheese Cheesecake Flan
Crustless key-lime Pie