ROSEMARY & THYME

Hearty, creamy chowder of clams, potatoes, carrots and more! This is the one in the white sauce.

Romaine, Fresh Shredded Reggiano, Housemade Dressing & Croutons.

Lump Crab Meat with Louie Dressing, Diced Onions, Bell Peppers atop a bed of Sliced Avocado. Served with Toasted Bread.

Chilled Gulf Shrimp served with Housemade Cocktail sauce.

Sautéed fresh honey-glazed halibut filet. Served with creamy vegetable risotto and Chef's vegetable.

Wild Salmon Filet dusted with Crushed California Pistachios and topped with a Fresh Pear and Peach White Balsamic Reduction Summer Salsa. Served with Vegetable Risotto and Grilled Asparagus.

Shrimp, scallops, and crab in a creamy poblano sauce over linguine.

Slow-Braised Pork drizzled in a Porcini-Pinot Noir Demi-Glace. Served with Mashed Potatoes & Grilled Asparagus.

Grilled Duroc pork chop served with mushroom gravy, mashed potatoes and Chef's vegetable.

Thyme-roasted, Canadian duck drizzled in an orange curacao demi-glace & placed atop a bed of mashed potatoes. Served with seasonal vegetables.

Slow-Braised Beef Short Ribs in a rich Mushroom Red Wine Reduction. Served with Vegetable Risotto and Grilled Asparagus.

8 oz center cut Beef Tenderloin Filet roasted in a Rosemary & Thyme herb blend, Served with Mashed Potatoes, peppercorn cognac sauce, and Grilled Asparagus.