Dinner Menu

Mary Jane Houin, Executive Chef

Starters

Spring Roll Trio
Asian dipping sauce and choice of
three:  shrimp, pork and veggie    

Spinach and Artichoke Dip
Creamy Boursin sauce and toasted pita chips   
 
Shrimp and Crab Cakes
Two with remelade   
 

Salads

House
Spring lettuce, cucumber, tomato, carrots, and cheddar cheese    
 
Bibb Wedge
Tomato, blue cheese, bacon, red onion  and egg                 
 
Caesar
Romain with  crutons and parmesean  
 
Spinach Salad
Candied pecans, strawberries, cranberries,  and goat cheese      
 
**Add chicken                                 
**Add salmon                                   
 
 

Entrees

Grass-fed  Hamburger
Served with lettuce, tomato and onion with choice of cheese and one side                  
 
 New York Strip
10 oz. hand-cut and served with two sides 
 
Filet Mignon
8 oz. hand-cut and  served with two sides
 
Faroe Island Salmon
Hand cut and served with two sides
 
Shrimp and Scallop Scampi
With angel hair pasta and lemon cream sauce          
 
Chefs Feature
MKT
 

Sides

Fresh cut French Fries
Fresh Fruit
Risotto
Seasonal Vegetable
Cottage Cheese
Mashed Potatoes
 

Deserts

Molten Lava Chocolate Cake 
Pineapple Upside–Down Cake
Crème Brulee (flavors vary)
Panna Cotta (flavors vary)