Restaurant Week Spring 2020 Menu

Entrees Include Salad & Glass of Wine


Lightly cajun seasoned & pan seared,
Finished with brown butter & lemon
Served with baby red roasted potatoes & vegetable du jour

Steak Frites

Spice rubbed and grilled 8oz. New York strip steak
Finished with truffle butter
Served with hand cut Idaho fries
& vegetable du jour


Shrimp, red onion, tomato & fresh herbs
Tossed in olive oil white wine sauce
Finished with Asiago cheese

Chicken Breast

Marinated in Korean BBQ sauce & grilled
Served over basil fried rice
& vegetable du jour

Vegetable Marinara

Seasonal roasted vegetables, tossed in house made marinara
Served over penne pasta