Food Specials and Happenings

 Seared duck breast with vegetable farro and black garlic demi

Reuben Sandwich

Porcini dusted catfish over seafood gumbo and white rice

Seasoned pork loin with celery root mashed potatoes, sauteed swiss chard, and black garlic demi


Spicy chicken chowder


Taco Tuesday:

Pulled pork and chorizo taco with lettuce, cilntro, and adobo spiced pork jus

Catfish taco with jalepeno coleslaw and dill remoulade


This just in, we are officially out of broccoli rabe.  The poor weather conditions are causing mass crop loss and what is on the market right now is very poor quality.  It may be a week or two until we can get broccoli rabe for our shortrib sandwich, but in the meantime we will be offering it with sauteed spinach in it's absence.  The cherry cordial cheesecake and spicy chicken chowder are almost sold out.  In their replacement we will be offering a strawberry panna cotta and a crab soup.  If you missed the last panna cotta, you should definitely try it.  Our newest member Shane cooked up a batch this morning that is very tasty.  Panna cotta is Italian for "cooked cream".  It is a desert that has a texture similar to flan, as it is set with gelatin.  The texture is smooth and creamy, and the flavor of fresh strawberries complements the cream quite well.  We also have duck on the menu this week!  The duck breast is served with a vegetable farro and will be cooked medium rare unless otherwise specified.  Farro is one of my favorite grains.  It is similar to risotto in size and shape, but the texture and flavor are what sets it apart.  It's very hard to explain the texture of farro but give it a try and you will be glad you did!  Also, don't forget to come in this weekend for brunch as Big Dan will be making some delicious potato pancakes.