MARCH DINNER SPECIALS
APPETIZER
Irish Boudin Noir
Grilled traditional blood Sausage on a bed of Colcannon and light Mustard Sauce
6.25
SALAD OF THE MONTH
Warm Potato Salad with chopped Egg and Bacon Dressing, Garnished with fresh Arugula
5.50
ENTREES
Swordfish Grenobloise
Grilled Swordfish fillet enhanced by a Sherry-Lemon Butter Sauce
with Capers, Shrimp, Parsley and mini Croutons
31.95
Whitehaven Marlborough Valley Sauvignon Blanc
Vegetarian Comfort
Whole-wheat Pasta tossed with Caraway infused Cabbage, with Brussels Sprouts,
julienne Carrots and Kale
18.95
Mirassou Central Coast Pinot Noir
Veal Poivarde
Tender Veal Scalloppina, sautéed, topped with Shallot, Mushroom,
Cream and Brandied Green Peppercorn Sauce
34.95
Gnarly Head Old Vine Zin
Chicken ala Americane
Semi boneless Chicken breast, pan seared, served over a bed of Angel Hair pasta with
Asparagus and Lobster Sauce
30.95
Clos du Bois Sonoma Chardonnay
Quail Normande
Pan seared Quail is baked in a Washington State Apple, wrapped in Pastry and nestled on wilted
Spinach then drizzled with Apple Jack Cream Sauce
24.95
LaCrema Sonoma Coast Pinot Noir
DESSERT OF THE MONTH
Gaelic Bread Pudding, Jameson Whiskey Sauce
6.50