Thursday, July 2, 2015
Penne Carciofi 8
Artichoke hearts, mushrooms, and baby spinach sautéed in a Marsala wine sauce served over penne pasta; finished with parmesan cheese.
Italian Antipasto 9
Prosciutto, salami, mortadella, peppered ham, provolone, Swiss cheese, tomatoes, olives, and artichoke hearts; served over a bed of lettuce with French bread.
Beef Stew 9
Beef cubes, onions, potatoes, carrots, and celery slowly simmered in a hearty broth; served with French bread.
Blackened Salmon 10
Fresh Alaskan sockeye salmon bites blackened and sautéed; served on a bed of mixed greens with mandarin oranges then drizzled with a lemon infused olive oil.
Soup of the Day: Turkey Vegetable
Veggie 1: California Mix
Veggie 2: Lima Beans
Weekend of Friday, July 3, 2015
Clams or Oysters Casino 9
Buffalo Chicken Bites 9
Crab Pretzel Twist 12
Tuna Saku 13
Pan seared yellow fin Saku tuna with a sesame
crust, served with ginger, wasabi sauce and crostini
Raisin Walnut Chicken 15
Seared chicken breast finished in a light sherry cream sauce
with raisins and walnut; served over penne pasta.
Shrimp and Andouille Sausage 17
Sautéed shrimp and Andouille sausage tossed in a light
tomato sauce; finished with shredded Romano cheese served
over rigatoni pasta.
Lemon Pepper Orange Roughy 19
Broiled Orange Roughy lusciously seasoned and finished in
a butter wine sauce and chopped parsley.
Porterhouse Steak 24
This prime steak cut combines the flavorful New York Strip
and the tender Filet; two steaks in one! Finished with grilled scallions and mushrooms.