Chef’s Specials
Starters
Artichoke and Brussel Sprout Dip
toasted crostini 9
Roasted Acorn Squash Soup
grilled pear salad garnish 7
Entrée
Flounder Persillade
crimson lentils, zucchini, squash, red bell pepper,
house tartar sauce 29
Pizza of the Week
Loaded Baked Potato
thinly sliced potatoes, prosciutto, chives, jalapenos,
ranch dressing, mozzarella, crumbled cheddar 20
Desserts
Chocolate Peppermint Cheesecake
Lemon Crème Brulée
