Weekly Specials

Chef Paul’s Features for the Week of…

April 18th – 24th, 2017

 

SOUP

Tomato Basil
4.95/6.50

GRILLED BBQ CHICKEN SALAD Grilled chicken breast smothered in BBQ sauce served on a bed of mixed greens, chopped tomatoes, cheddar cheese, bacon and seasoned croutons. Tossed with ranch dressing
13.95

FRIED CHICKEN SANDWICH Fried chicken breast with BBQ aioli, provolone cheese and an onion ring. Served with choice of side
12.95

BAKED COD Cod filet baked in white wine and garlic butter. Served with choice of side and vegetable of the day
15.95

WILD MUSHROOM RAVIOLI Wild Mushroom stuffed ravioli with roasted red bell peppers, fresh mushrooms and spinach in a garlic cream sauce. Garnished with shaved parmesan and chopped green onions
15.95

 

FEATURED WINE BY THE GLASS

KUNGFU GIRL RIESLING   Washington  2015   8.00

THE VELVET DEVIL MERLOT Washington 2014   8.00

MURPHY GOODE RED BLEND   California  2012    8.00   

                                   

 

 

FIND YOUR COMFORT ZONE

(A standard gratuity of 18% will be added to any party of 8 or more)