Mother’s Day is Sunday, May 12^th

Monday: Two for – 30 Meatloaf Monday

two meatloaf entrees topped with your choice of mozzarella cheese & marinara,
hungarian mushroom soup, mushroom demi-glace -or- our brown sugar rub, garnished with
crispy fried onion straws and accompanied by mashed potatoes & sauteed vegetables

Two for Tuesday – 36

Fish & Chips- beer battered white fish fillet served with fries and lemon aioli sauce

Chicken Au Poivre- peppercorn encrusted chicken breast topped with mushroom demi-glaze, served with mashed potatoes and vegetables

Margarita Pesce- baked white fish topped with balsamic tomatoes, basil pesto

and balsamic glaze drizzle, served with wild rice and sautéed vegetables

Penne Portobello Pasta- penne pasta tossed in gorgonzola cream sauce with

sauteed portobello mushrooms, roasted red peppers and spinach | add chicken – 6

Chicken and Sage Tortellini- cheese tortellini tossed in a brown butter sage parmesan sauce with grilled chicken topped with shaved parmesan

Fried Shrimp- crispy cornmeal breaded fried shrimp served with cole slaw, fries and tartar sauce

Wednesday: ½ Price Bottled Wine and Dish Pairing

*new wines now available*

Grilled Rockfish Dinner – 26

grilled rockfish served over saffron risotto, shallots, peas, asparagus, wild mushrooms, lemon and parmesan

Thursday: Prime Night – 28

tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables and a side of au jus & horseradish cream sauce

Saturday April 20^th and Sunday April 21^st 8:00am – 3:00pm

The Main Platter – 16
two eggs cooked to your liking, accompanied by candied bacon, sausage links,
crispy hash browns and a side pancake

Lemon Blueberry Pancakes – 10 short | – 12 tall
sweet cream pancakes infused with fresh blueberries, topped with lemon curd sauce

Friday April 26 4:00pm – 9:00pm, Saturday April 27 3:00pm – 9:00pm,
and Sunday April 28 3:00pm – 8:00pm

 

Main and Market Small Bites & Pairings Dinner

choose between 3 small plates | 1 dessert | and 4 wine pairings – 70

add 4^th small plate and 5^th wine for additional – 15

–  small plates –

lobster bisque

oven roasted tomato and cognac infused bisque with creamy lobster base and chunks of lobster meat
(pair with knuttel family chardonnay or duxinaro chardonnay)

burrata salad

crispy fried green tomatoes, fresh arugula, creamy burrata cheese, crispy prosciutto,
topped with a balsamic glaze drizzle

(pair with argali rose or knuttel family chardonnay)

pan seared scallops

pan seared scallops served over a roasted red pepper cream sauce and topped with capers

(pair with conde villar alvarinho or argali rose)

grilled filet medallions

two herb marinated beef medallions grilled and served with roasted cipollini onions,
wild mushrooms, crispy polenta and spinach puree with parsley garnish

(pair with la Villette pinot noir or two mountains red blend)

eggplant rotini

grilled eggplant stuffed with ricotta, fresh spinach and sauteed onions,
finished with a roasted red pepper cream and house-made basil pesto

(pair with knuttel family chardonnay or duxinaro chardonnay)

 

–  desserts –

strawberry rhubarb tart

passionfruit pannacotta
(both pair with beerenauslese chardonnay)

 

*wine pours for pairings are 3-4 oz*