Friday – Saturday & Sunday
June 8th-10th

Appetizer:

Sesame Ahi Tuna 14

Pan seared sesame crusted sashimi tuna served on a bed of seaweed salad

with a mirin dipping sauce and pickled ginger

Heirloom Tomatoes Salad 10

Sliced heirloom tomatoes on a bed of arugula topped with roasted pine nuts, goat cheese and balsamic vinaigrette

Entrée:

Fried Chicken 23

Fried half chicken served with coleslaw & white corn on the cob

Rockfish 28

Pan seared with a lemon roasted pepper light cream sauce served with basmati rice and asparagus

Short Ribs 28

Beef short-ribs braised in red wine and aromatics infused beef gravy served with roasted cauliflower and mashed potatoes

Soft Shell Crabs 30

Two soft shell crabs either fried or sautéed served with coleslaw and French fries