FRESH TILAPIA & SHRIMP: baked in roasted red pepper sauce with Beehive cheddar mashed potatoes and sauteed vegetables.
FRESH TROUT ALASKA: in tarragon chardonnay cream and served with steamed vegetables and Beehive cheddar mashed potatoes.
TUSCAN STEAK BROCHETTES: with rosemary aoli and baked scallopini blue cheese potatoes.
SEAFOOD CALAMARI LINGUINI: with scallops, shrimp, clams, portobello mushrooms, roasted tomatoes and onions sauteed in tomato chardonnay broth.
SOUP: Potato Bacon
DESSERT: Spiced Carrot Cake
BLT SANDWICH: Traditional bacon lettuce and tomato with mayo.
SWORDFISH SKEWERS: 3 skewers with ponzu sauce, peppers, onions and baked gorgonzola potatoes.
CHICKEN ENCHILADAS: Topped with cheddar cheese, cabbage and pico de gallo, served with rice and beans.
ARTICHOKE CHICKEN LINGUINI: served with arugula, roasted tomatoes, toasted pine nuts and brie cheese. $14
CULOTTE STEAK OSCAR: with crab, asparagus, béarnaise sauce and mashed potatoes. $20
FRESH TROUT ALASKA: Topped with a crab stuffing and tarragon cream sauce, served with mashed potatoes and steamed vegetables. $18
GUACAMOLE SHRIMP APPETIZER: with diced tomatoes and cucumbers, chipotle ranch and tortilla chips. $12