Specials – Nov. 19 – Dec. 2

The Devil’s Chicken – A skin-on chicken breast, flattened and marinated in our lemon-red chili flakes marinade, charbroiled and served with lemon herb orzo and arugula salad.     15.95

Pecan/Potato Chip Crusted Snapper with Honey Mustard Mayonnaise – Fresh snapper lightly sautéed and served with fresh vegetables* of the season and brown rice.     19.95

Thai Burger with Gingered Shitakes – Fresh turkey burger, mixed with Thai spices, charbroiled and topped with shitake mushrooms sautéed in fresh ginger and served on ciabatta with Chimichurri mayonnaise, fresh greens and sweet potato fries.     12.95

Quinoa and Black Bean Fiesta Salad – Tri-colored quinoa, black and garbanzo beans, tomatoes, onions, cilantro and avocado, lightly dressed with our black beans fiesta vinaigrette.     11.95

Kale Dianne Salad – Didn’t believe it until we tasted it!  We substitute kale for iceberg lettuce – everything else is the same.  Dinner size.    10.95

Penne with Butternut Squash and Goat Cheese – Penne pasta tossed together with creamy goat cheese, roasted butternut squash and onions, toasted walnuts and fresh basil.     13.95

Featured Grill Cheese – Grilled Mozzarella, Prosciutto and Fig Jam – Fig jam sets this off nicely, mozzarella, thin slices of prosciutto   13.95

Featured Quesadilla – Cowboy Steak – Tri Tip, rubbed with spices, pepper jack cheese, Poblano corn relish 14.95


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