April 23 @ 5:00 PM
Friday Night Spring Dinner- April 23
$30/person, desserts charged separately. Menu selections and payment will be taken tableside at the event.
Baby Stuffed Peppers- Sweet baby bell peppers stuffed and baked with cream cheese, bacon, chives and cheddar cheese.
Parmesan Deviled Tomatoes- Thick slices of tomato baked with homemade deviled bread crumbs, then finished with parmesan cheese and tangy balsamic glaze.
Apple and Roasted Beet- Fresh peppery arugula topped with sweet roasted beets, fresh apples, green onions and goat cheese. Served with our signature maple balsamic vinaigrette.
Bacon Avocado Wedge- A wedge of romaine lettuce topped with applewood smoked bacon, fresh avocado, green onions and cheddar cheese. Served with creamy ranch dressing.
Frenched Rack of Lamb- Braised rack of lamb cooked medium rare and drizzled with a creamy lemon and tarragon aioli. Served with ricotta mashed potatoes and marinated brussels sprouts.
Baked Lobster Tail- A 6 ounce lobster tail baked with a squeeze of fresh lemon juice. Served with steamed spring veggies and fettuccine pasta in an herbed white wine butter sauce.
Bourbon Glazed Steak- A pan seared teres major filet drizzled with our sweet heat bourbon sauce. Served with marinated brussels sprouts and ricotta mashed potatoes.
Chicken Fettuccine with Spring Vegetables- Fettuccine pasta in an herbed white wine butter sauce with grilled chicken, asparagus, red bell peppers, parsnips and broccoli. Finished with shredded parmesan cheese. Want it without meat? Just ask for it without chicken and this dish is vegetarian!
DESSERTS- *available at an additional charge of $7
Dairy Free, Gluten Free Double Chocolate Brownie- A jumbo rich and decadent brownie served warm. If dairy isn’t an issue we’ll top it with whipped cream and even more chocolate!
Lemon Strawberry Shortcake- Homemade biscuits smothered with a delicious lemon sauce, whipped cream and fresh strawberries.
Pumpkin Crisp- Spiced pumpkin baked with an oat crumb topping and dolloped with whipped cream.