Served Monday - Saturday 5pm - 10pm
Andouille Stuffed Chicken
A Cajun treat created by our own chef. Chicken breast stuffed with a Cajun andouille sausage dressing, basted in butter and seasonings and baked until tender. Served with spicy pear gravy. 23.75
Lightly breaded Herbed Parmesan Chicken Breast, topped with a Fresh Tomato Basil Sauce, Provolone and Mozzarella Cheeses. Served over Linguine. 19.75
Pacific Rim Salmon
Oven roasted with a honey, cilantro, chipotle peppers, fresh ginger glaze.
10 oz, Brined, French Cut Pork Chop, Grilled & topped with
Peggy’s Homemade Peach Chutney . 18.95
Braised Pork Shank, served over Egg Pappardelle Noodles, Au Jus Glaze & served with our Homemade Italian Sauerkraut. 24.50
Soy-Irish Whiskey marinated pork tenderloin, roasted, and served on a bed of
braised cabbage then finished with a red currant glaze. 23.50
Blackened with our own Cajun spice mix and seared in a smoking
iron skillet, served with a mild jalapeno jelly. 26.50
Grilled tenderloin medallions stuffed with crabmeat and topped
with a lime caper hollandaise sauce. 28.75
Grilled 10 oz. Rib-eye, topped with a fresh Herb Blue Cheese
butter and balsamic Reduction. 24.25
Pan roasted veal scaloppini, served over angel hair pasta, topped with artichokes, capers, fresh spinach all sautéed with a white wine lemon butter sauce. Then topped with fresh shaved parmesan cheese. 23.50
Please be aware that our kitchen prepares food that contains nuts. We can not guarantee a product has not come in contact with nuts or nut oils.
Please note that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.