Restaurant Week Dinner Menu
Choose an appetizer OR a desert:
Roma Tomatoes, Fresh Garlic, Fresh Basil, Balsamic Reduction with Crostini.
Beer Battered Pickle Spears with Southwest Ranch.
Berry Compote with House Made Biscuit and Chocolate Mint Chantilly.
Grilled Mahi Mahi with Pineapple/Cucumber Relish.
Grilled Breast of Chicken with Thick Cut Bacon, Mild Cheddar Cheese and Horseradish/Dijon Sauce.
Mixed Greens, Walnuts, Apple Slices, Fresh Strawberries and Parmesan Cheese