Wednesday Dinner:

Appetizers:

• Tater Tots 8 Topped with parmesan cheese and served with a sriracha mayo
• Pretzel Sticks 6 Served with mustard

Dinner:

• Meatloaf 20

Flavorful house-made meatloaf topped with Hunter’s sauce served with garlic mashed potatoes and peas

• Icelandic Cod (Scrod) 24

Icelandic cod pan seared finished with an orange brandy sauce, served with boiled new potatoes and sautéed julienne vegetables

Friday Dinner:

Appetizer:

• Tater Tots 8

Topped with parmesan cheese and served with a sriracha mayo

• Heirloom Tomatoes Salad 10

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

Dinner:

• New York Strip Steak 38

Creekstone farm Angus NY strip steak aged 6 weeks served with a baked potato, roasted cauliflower & sugar snap peas

• Sockeye Salmon 28

Pan seared and topped with a fresh tomato basil sauce, served with basmati rice and broccoli

• Fried Chicken 23

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

• Soft Shell Crabs 30

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