Dinner Specials February 27th, 2016

Complementing Taste

Lemon pepper broiled salmon fillet served over tender fettuccini tossed
with tomato scampi sauce served with a side of garlic ciabatta

Gouda Choice

Butterfly cut 8oz sirloin topped with smoked gouda and tobacco hay presented
over mashed potatoes and vegetable du jour

Marinated Bliss

Rosemary and garlic marinated NZ lamb chops
grilled to order and served over white rice
with sautéed mixed vegetables

*Restaurant Week*

Port of Call

Sriracha seared flounder topped with
grilled lemon wedges, served over mushroom risotto
and vegetable du jour
Enjoy this Restaurant Week prix fixe menu in three courses, with your choice of salad or soup and
a dessert of cheese cake, Chocolate Dream or
Tres Leches cake

Soup of the Day

Maryland Crab