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Chef's Features

Saturday, September 26, 2020

Sandwiches

Served with your choice of French Fries, Sweet Potato Fries, Cole Slaw Or Cup of Butternut Squash Bisque, Creamy Tomato Soup, Cajun Chicken and Corn Chowder or Garden Salad.

Roasted Pear and Bacon Grilled Cheese
Roasted anjou pears, melted Swiss cheese, applewood smoked bacon on thick sliced brioche bread  10.95

Italian Market Panini
Spicy Italian sausage, pepperoni, provolone cheese, plum tomato marinara sauce, house baked bread  10.95

Entrees

Served with your choice of Butternut Squash Bisque, Creamy Tomato Soup, Cajun Chicken and Corn Chowder, or Mixed Green Salad.

BBQ Chicken and Ribs
Our slow cooked, Sweet Baby Ray’s BBQ basted baby back ribs, paired with peach glazed 1/2 rotisserie chicken, served with potato crisps and cole slaw  18.95
Turkey and Mushroom Meatloaf
Ground turkey and mushroom meatloaf, mashed sweet potatoes, bacon infused brussel sprouts, cranberry gravy  15.95
Chicken and Shrimp Scampi
Sauteed chicken and shrimp, sun dried tomatoes, artichoke hearts, white wine and garlic scampi cream sauce, tossed with penne pasta  17.95

Dessert

Sticky Bun Bread Pudding
Cinnamon, brown sugar, brioche bread, walnuts, cream cheese and vanilla custard, cinnamon bun ice cream, caramel drizzle, whipped cream  6.50

Campfire S’mores Lava Cake
Graham cracker cake, smoked Callebaut chocolate gnache center, marshmallow topping, vanilla ice cream, chocolate sauce, whipped cream   6.50

Salted Caramel Vanilla Bean Lava Cake
Moist vanilla bean cake with a molten salted caramel center.  Served with vanilla ice cream, fresh strawberries, whipped cream   6.95