Linguine
con le Vongole
Little neck clams simmered in white wine
with shiitake mushrooms, asparagus, garlic and red pepper flakes tossed with
linguine and finished with parmesan cheese
Grilled Snapper
Fresh chef trimmed red
snapper filet char grilled with fresh lemon juice, served with roasted maple
bacon brussel sprouts and wild rice
Scallops
Ratatouille
Dry packed deep sea scallops sautéed
with roasted eggplant, zucchini, yellow squash, mushrooms, onions, tomatoes and
garlic in a spicy tomato stew
Mixed
Grille
A petite beef sirloin medallion char grilled with
caramelized onions and served over mashed potatoes, paired with a ahi tuna
skewer with tomatoes presented over spinach aglio e olio
Shrimp
du Chef
Black tiger jumbo shrimp pan seared with
artichokes, spinach, roasted red peppers and garlic tossed with pasta in a white
wine pan sauce
Chicken
L’orange
Boneless chicken breast pan seared with panko herb
crust and topped with a tangy orange sauce, served with mashed potatoes and asparagus
spears
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter
Drink Features:
Spring Fling Copper Ale
(Blue Point
Brewery; Long Island, NY)
Spring fling copper ale strikes a perfect balance between the malty
flavor of special German barley and zesty American hops; crisp and refreshing!
Spaten
Premium Lager
This
bottom fermented Munchner Lager with a well balanced hop flavor follows the
German purity law of 1516
Mu Creamy
Vanilla Latte
Vanilla flavored
cocktail is locally made. Try it
in your after dinner coffee or over ice
Greg Norman – Pinot Noir
From Santa Barbara - California, this Pinot Noir is well
balanced with floral scents and a smooth, savory finish
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