Served Thursday through Sunday evening from 5:00 pm.
Grilled King Salmon with Citrus-Butter Sauce ~21
We season a fresh salmon filet, then grill it and plate over a bed of mashed potatoes with steamed asparagus and a citrus-butter sauce.
Rosemary Port Chicken ~19
We take a skinless, boneless breast of chicken, lightly brown it then bake in a sauce of rosemary, garlic, and port wine.  Plated with mashed potatoes and steamed asparagus.
Linguini with Asparagus Cream Sauce ~18
We saute pieces of asparagus with shallots, garlic, white wine and cream, then toss with hot linguini pasta.
Each entree served with:
Mushroom Soup
Baked Goat Cheese & Tomato Salad
Brownie Sundae
No substitutions, thank you.