Weekly Specials February 21-25
Tuesday & Wednesday
Appetizer- Warm pecan crusted goat cheese salad with raspberry vinaigrette
Entrée- Braised wild striped bass in aromatic broth with wasabi mashed potatoes
Dessert- Apple & almond tart with vanilla ice cream
Thursday – Saturday
Appetizer- Lobster pierogies with chive beurre blanc
Entrées- Pan-roasted Atlantic cod with tomato gratin & pine nut relish
Grilled Hawaiian swordfish with Moroccan charmoula
Dessert- Steamed lemon pudding with blueberry compote