February
————— STARTERS —————
Shrimp Cocktail $12
Bacon Cheddar Arancini with Apple Cider Reduction $11
Butternut Squash Ravioli with Toasted Walnuts and
Brown Butter Reduction $10
Soup du jour $9
————— SALADS —————
Orange, Red Onion and Feta
over Greens with Balsamic Vinaigrette $14
Garden Salad with choice of Dressing $12
Traditional Caesar Salad $12
————— ENTREES —————
New Zealand Rack of Lamb with a
Sweet and Sour Cherry Sauce $34
Sauteed Chicken Paprika with Sour Cream Pan Sauce $28
Pistachio Crusted Cod with Lemon and Herbs $33
Pan Seared Sea Scallops with Hot Honey and Garlic $33
Grilled Filet Mignon with Mushroom and
Red Wine Demi Glaze $36
All entrees served with choice of two sides:
Baked Potato, Broccoli and Cauliflower Medley, Rice Medley or Side Salad
Executive Chef, Robert C. Steele