Restaurant Week is coming soon!

Restaurant Week Menu

Appetizer Selections

Calamari - Tender calamari, lightly floured and deep-fried, tossed with spicy cherry peppers and served over our house-made marinara and drizzled with balsamic reduction

Date Stuffed Mushrooms - Jumbo mushroom caps stuffed with Applewood smoked bacon, gorgonzola cheese and fresh dates

Zesty Corn & Crab Dip - A creamy blend of cheeses with corn, fresh crabmeat and a hint of Evans’ Ale served warm in a crusty bread bowl with crackers, flat breads and fresh vegetables

Bowl of Soup du Jour or Vegetarian Soup du jour - Chef’s choice, prepared daily with the freshest ingredients. Ask your server what our homemade selection is today.

Fall GardenSalad - Fresh greens topped with apples, pickled beets, roasted corn, walnuts and tomatoes

Dinner Selections

Roasted Prime Rib - Ten ounce prime rib served with au jus, baked potato and fresh vegetable

Sea Bass & Shrimp - Blackened sea bass and shrimp topped with a tequila-lime vinaigrette served with rice pilaf and fresh vegetable. (Gold Medalist at Ginsberg’s Culinary Challenge)

Chicken Clemente - Boneless chicken breast topped with cappicola, spinach, and smoked mozzarella cheese drizzled with a stone-ground mustard cream sauce served with mashed potatoes and fresh vegetable

Stuffed Shrimp Gruyère - Jumbo shrimp butterflied and stuffed with crabmeat, baked in garlic butter and white wine topped with shredded gruyère cheese accompanied with rice pilaf and fresh vegetable

Autumn Primavera - Butternut squash, tomatoes, eggplant, red and green peppers and parsnips sautéed in an asiago cream sauce served over cheese raviolis

Dessert Selections

New York Style Cheesecake

Cranberry-Apple Crisp

 

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