Here are the specials for this evening! Soup “Roasted Corn, Red Pepper, and Artichoke Chowder” Garnished with Chiffonade of Basil -7/-9 Salad “Greek Mixed Green Salad” Fresh Garden Tomato, Feta Cheese, Pickled Banana Peppers, Green Olives, Prosciutto and Drizzled with a Classical Greek Dressing -7/-9 Add Toasted Pine Nuts – 1 Vegetarian Appetizer or Entrée “Broiled Romanesco” With Parmesan Gratineé, Tri-Color Cherry Tomato, Banana Peppers, Truffle Oil and Balsamic Syrup -9/-18 Entrees “Grilled Citrus and Herb Marinated Mako Shark” Complimented with a Concord Grape Habanero Glaze and Garnished with Fried Julienned Leaks -30- “Cast Iron Blackened Whitefish” Drizzled with a Blood Orange Glaze -27- “Pan Seared Wild Michigan Lake Trout” Served with a Red Pepper and Tomato Cream and Garnished with Sautéed Garlic Okra -28- Executive Chef Jacob Austin C.C. Owner and Maitre D’ Timmi Baird
Posted on: Tue, 24 Sep 2013 20:54:46 +0000
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