Restaurant Week Dinner Menu
Chips and Salsa: Tortilla chips with Mango-Pineapple Salsa and Corn Esquites.
Sliders: Angus beef with Apple Chutney and Asiago Puffs.
Vegetable Egg Rolls: Fresh carrots, celery, cabbage and broccoli in a egg noodle wrapper, with Nuoc Cham and serrano chili honey Soba Noodles.
Panini: Carolina BBQ pulled Chicken Panini with celery root slaw.
Swordfish: Grilled and finished with Cumin Scented Carrots.
Chicken Marengo- Chicken stewed with onion, tomato, garlic, mushroom, olives and Brandy on egg noodles.
Cheesecake: Chocolate stout/porter cheesecake with Blackberry/Ginger balsamic reduction.
Berry Crumble: Fresh berry crumble with Sweet Creme Fraiche