Tonight's Chef's Suggestions
Friday, January 17 – Sunday, January 19
PASTA ENTREE
SEAFOOD FRA DIAVOLO 31.95
Sweet Maine lobster meat, native scallops, PEI mussels and large gulf shrimp
simmered in our spicy Fra Diavolo sauce and served over mafaldine pasta
accompanied with warm garlic bread
APPETIZER
BBQ CHIPOTLE RIBS 14.95
St Louis style pork ribs slow cooked with our chipotle-barbeque spice blend,
then lightly charred and glazed with Chefs honey-bourbon BBQ sauce,
served with house made baked beans
SALAD
ROAST CAULIFLOWER 12.95
Warm roasted cauliflower tossed together with watercress, arugula, toasted cashews,
shaved Spanish Manchego cheese and sherry wine vinaigrette
