Tonight's Chef's Suggestions
Friday, October 18 – Sunday, October 20
ENTRÉE
ETERNALLY BRAISED SHORTRIBS 26.95
Beef short ribs slowly braised with red wine, aromatic vegetables, beef stock,
tomatoes, herbs and seasonings, served with a rich reduction of the braising stock
over soft herb polenta with parmesan reggiano, and broccolini
APPETIZER
VOODOO SHRIMP 14.95
Medium gulf shrimp crisp fried in a spicy buttermilk batter and then
tossed with zesty voodoo sauce, served with a sweet pineapple peach salsa
SALAD
KALE, APPLE AND CHICKEN 13.95
Royal gala apples, roast cashews, dry cranberries, and Cabot’s sharp cheddar cheese
tossed with chopped baby kale and lemon honey vinaigrette,
and topped with warm roast chicken
