TONIGHT’S FEATURES
September 14th
Dinner Special
Roasted Chilean Seabass – Eight ounce Chilean sea bass fillet oven roasted then served on a bed of basmati rice. Accompanied by fresh sautéed bell pepper, julienne carrots and zucchini then topped with a toasted almond, rosemary and apple buerre blanc. $28.75
Vegetarian Special
Vegetables Curry– Fresh sautéed broccoli, cauliflower, leeks, mushrooms, julienne carrots, zucchini and asparagus sautéed in a sweet curry cream sauce. Served on a bed of basmati rice then topped with fresh cut scallions and sliced almonds. $20.75
Featured Wines
Red Wine – Alghero, Tanca Farra, Sella & Mosca, Italy, 2015. 50% Cabernet Sauvignon and 50% Cannonau, this has earthy aromas of leather, tobacco, game and ripe black-skinned fruit. The aromas carry over to the smooth juicy palate along with notes of clove and a hint of roasted coffee bean. $11.00
Red Wine – Pinot Noir, Montinore Estate, Willamette Valley, 2017. Ripe fruit and concentration that balances perfectly with our trademark texture, acidity and complexity. Medium-bodied, the palate is gushing with ripe Bing cherry, plum and a kiss of chocolate. $8.00
White Wine – Chardonnay, Metallico, Morgan Winery, Monterey, 2017. Chardonnay, in its purest form, unadorned by oak. Select clones from top growers display intense tropical fruit and mineral aromas. $7.50
Featured Cocktail
MAI TAI- Bacardi Rum, Fresh lime, orange liqueur, Orgeat syrup with a dark rum float. $7.00
