Menu Additions for November 21-26
Cocktail of the Week: Vodka, Coconut and Cranberry Cooler
Pasta of the Week
Fettuccine and Chicken
Tossed in A Chorizo, Tarragon and
Mushroom Cream sauce
Warm Seafood, Spinach and Artichoke Dip served with Ciabatta Bread
Pan Seared Halibut
served on a bed of Charred Tomato and Mushroom Orzo finished with a Lemon Buerre Blanc
Chef’s Choice of the Day
Friday Only Special
Served with Mashed Potatoes and Fresh Vegetables.
Sunday Only Special
Boneless Fried Chicken
Served with Mashed Potatoes, Gravy, and Fresh Vegetables.