Restaurant Week Menus 2018

$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
Entrée Choice of:
Caramelized Onion and Red Wine Burger
with Swiss cheese and arugula on brioche bun
Served with french fries
Kale Caesar Salad
with grilled salmon

$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
Entrée Choice of:
Short Rib and Sweet Potato Shepard’s Pie
With celery root cream and chive oil
Maple Glazed Canadian Salmon
with butternut squash puree, smashed Yukon potatoes, spinach, and butter poached almonds
Grilled Filet Mignon
with blackberry demi-glace, whipped sweet potatoes and crispy brussels
Desserts Choice of:
Tavern Donuts with Crème Anglaise
Espresso Pot de Crème with Caramel Toffee
Cheesecake with Balsamic Cherries & Almond Brittle