Tonight's Chef's Suggestions
CHEF’S SUGGESTIONS
Friday, March 13 – Sunday, March 15
PASTA ENTRÉE
HADDOCK & SHRIMP PICCATA 30.95
Fresh filet of haddock sautéed with 3 large gulf shrimp, parsley, capers and shallots,
deglazed with wine and finished with lemon juice and creamery butter, served with
creamy parmesan polenta and balsamic roast tomatoes with basil
APPETIZER
STUFFED ARTICHOKE BOTTOMS 14.95
Tender artichoke bottoms filled with baby shrimp and lump crab imperial,
baked with parmesan crumbs and drizzled with lemon hollandaise
SALAD
GREEN GODDESS ROAST CHICKEN 13.95
Arugula, asparagus, roast red peppers, artichokes, celery hearts and calamata olives
tossed with house made Green Goddess dressing and topped with
warm roast chicken and parmesan reggiano
