Weekend Specials! CHEF’S SUGGESTIONS Friday, September 19 - Sunday September 21 ENTRÉE DRY AGED DELMONICO STEAK The classic steak house method of dry aging beef both tenderizes and enhances the flavor, Our hand cut, 12 ounce rib eye steak is lightly seasoned, char-broiled and served with creamed spinach and potatoes gratin APPETIZER SEARED SCALLOPS, LIME CHILI EMULSION Jumbo native sea scallops seasoned with lemon zest and pan seared in olive oil, served over frisee lettuce in a light lemon vinaigrette, with a sauce of lime juice, ancho chilies, coriander, cilantro, garlic and olive oil, finished with micro greens GREEK FLATBREAD House made lamb sausage over garlic cream spread, baked with calamata olives, roast red peppers, spinach, feta cheese and our cheese blend, drizzled with lemon-garlic yogurt and topped with hand torn “fresh from chef’s garden” mint
Posted on: Fri, 19 Sep 2014 20:18:05 +0000