Restaurant Week Menus 2015

$33 three course dinner

First Choice of:

Chef’s Soup of the Day

 Wedge Salad

Iceberg lettuce, tomato, bacon, & crispy onion strings topped  with bleu cheese dressing

Caesar Salad

Traditional Caesar salad topped with grated parmesan reggiano

 

Entrée Choice of:

Braised Short Rib

mashed potato and sautéed Brussel sprouts with a chimichurri sauce .

Grilled Swordfish

Mushroom risotto and grilled asparagus finished with tomato gastrique.

 Filet Mignon

Grilled filet with whipped potatoes, grilled asparagus and a veal demi-glace

 

Dessert Choice of:

Cinnamon Pot de Crème

 Vanilla Cheesecake with berry compote

 Cinnamon Sugar Coated Donuts

 

$15 two course lunch

 First Choice of:

Chef’s Soup of the Day

Wedge Salad

Iceberg lettuce, tomato, bacon, & crispy onion strings topped with bleu cheese dressing

Caesar Salad

Traditional Caesar salad topped with grated parmesan reggiano

 

Entrée Choice of:

Blackened Tilapia

With haricot vert, fresh herb rice and a berry gastrique.

Tavern Burger

With cheddar cheese, bacon, lettuce, tomato, onion, and dill pickle. Served with french fries.