Restaurant Week 2018 Menu

Three (3) course meal for $30 per person, optional wine pairing for $15

Opening Acts

• Passionate Shrimp – spring roll wrapped shrimp, deep fried, passion fruit and berry sauce
  • Wine Pairing – 3 oz Bubbly, Villa Maria, NZL
• Fried Green Tomatoes – jalapeno cranberry sauce, balsamic glaze and Parmesan
  • Wine Pairing – 3 oz Garnacha, Torres, ESP
• Bruschetta – baguette, fresh mozzarella, tomato, herbs, olive oil, balsamic and manchego
  • Wine Pairing – 3 oz Prosecco, La Gioiosa, ITA
• Poached Pear Salad – spring mix, Gorgonzola and champagne vinaigrette
  • Wine Pairing – 3 oz Riesling, Heinz Eifel “Kabinett”, DEU

Main Stage

• Cioppino – San Francisco stew with mussels, shrimp, scallops, fish, penne, tomato, vegetable medley, chardonnay and fresh herbs
  • Wine Pairing – 6 oz Pinot Grigio, Gio Cato, SLV
• “Maxine’s” – choice of pan-seared diced chicken, shrimp or vegetables, roast shallot, mushrooms, penne, Marsala cream sauce
  • Wine Pairing – 6 oz Pinot Noir, Seaglass, CA
• Stuffed Flounder – spinach and crab meat, saffron beurre blanc and dirty rice
  • Wine Pairing – 6 oz Chardonnay, Rodney Strong “Chalk Hill”, CA
• Skirt Steak – thin sliced, medium rare, yuca bites and creamy cheesy spinach
  • Wine Pairing – 6 oz Merlot, GV, Green Valley, CA

Encore

• “Ode to Elvis” – triple brownie, bacon pecan brittle and whipped cream
  • Wine Pairing – 2 oz Omara’s Irish Cream, IRE
• Apple Strudel
  • Wine Pairing – 2 oz Dow’s Tawny Port, PRT
• Oreo Mousse with Berries
  • Wine Pairing – 2 oz Dow’s Ruby Port, PRT

Reserve Your Spot Now!