BLT CHOPPED SALAD: with Gorgonzola cheese, olives and avocado tossed in creamy vinaigrette dressing.
FRESH HAWAIIAN SWORDFISH: in Caribbean beurre blanc with steamed vegetables and Beehive cheddar mashed potatoes.
CHICKEN MILANESE: with gnocchi and Navajo style vegetables in marinara and Gorgonzola cheese sauce.
PROSCIUTTO WRAPPED SHRIMP LINGUINE: with mushrooms, pinenuts, artichokes and roasted tomatoes sauteed in tomato Chardonnay broth.
TUSCAN STEAK SANDWICH: with lettuce, tomato and pepper-jack cheese.
SOUP: Creamy Turkey Vegetable
DESSERT: Chocolate Oreo Mousse Cake
PASTRAMI SANDWICH: With pickles, Beehive cheese and a Wicked Ale mustard.
FRENCH DIP: Made with slow roasted prime rib and a jus for dipping.
HERB CRUSTED RACK OF LAMB: Roasted with a cabernet mint demiglaze served with mashed potatoes, sauteed veggies and Pepperlane preserves.
RACK OF LAMB APPETIZER: A half rack served with a roasted vegetable salsa and Pepperlane preserves.
FRESH PACIFIC SWORDFISH: Baked in a Carribean beurre blanc sauce and served with mashed potatoes and sauteed veggies.
BAKED CHICKEN MILANAISE: Served with roasted vegetable gnocchi and a creamy Gorgonzola sauce.
PASTRAMI BURGER: With caramelized onions and Beehive Cheddar cheese.