Feature Menu
 

September 27th, 2021

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Dinner Special

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Caribbean Sea Bass – Eight-ounce Sea bass filet seasoned with Caribbean spices then oven roasted. Served atop basmati rice with sauteed asparagus, bell peppers and red onion. Topped with a cilantro pineapple vinaigrette. $28.75

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Vegetable Special

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Greek Vegetables – Broccoli, cauliflower, leeks, red onion and artichoke hearts sauteed in a Veracruz chili and herb olive oil sauce, tossed with linguini pasta then topped with feta and scallions. $21.75

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Featured Wines

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Red Wine – Cabernet, Details by Sinegal, Sonoma County, 2019.  Inky dark fruit, sage, menthol, licorice, smoke, gravel and spice infuse the finish.  $11.00

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Red Wine- Shiraz~Grenache, Tiny Paradoxes, McLaren Vale, Australia, 2020. Made with organic grapes, a vegan friendly beautiful red blend wine. $8.00

White Wine – Vinho Verde, V, Jose Maria Da Fonseca, VI, Portugal, NV. Elegant and refreshingly crisp, with aromas of lime, wild roses, and orange. $7.50
 

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Featured Cocktail

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Pear, Ginger & Sage - Titos Vodka, organic pear juice, ginger & sage simple syrup. $8.50

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Appetizer Specials

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Olive Bruschetta - Four baguette crostini topped with a feta and olive tapenade then toasted. Topped with a balsamic reduction. $9.75

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Hot and Sour Soup – Pork belly and mushrooms in a spicy sour vegetable broth. Topped with scallions. $6.00

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Dessert Special

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Maple Streusel Bread Pudding – Diced challah bread baked in a cinnamon sugar custard topped with streusel then baked. Topped with a maple reduction. $8.75