Restaurant Week Menu
Friday, June 7 & Saturday, June 8
Monday, June 10 – Friday, June 14
CHOOSE: Soup or Salad, Entrée, and Beverage
Soup
Roasted Tomato Basil Bisque
or
Cajun Chicken Chowder
Salad
Bistro Salad
Baby field greens, feta cheese, grape tomato, red onion, cucumber, craisins, pine nuts
Classic Caesar
Homemade croutons and our Caesar dressing
Entrée
Coastal Crab Cake Platter
One of our homemade crab cakes sautéed in butter and olive oil, served on a grilled sliced tomato dressed with our mango salsa served with rice and chef’s vegetable
Honey Garlic Salmon
Wild caught Salmon baked in a honey garlic sauce, served with our mango salsa, served with rice and chef’s vegetable
The Sunset Shrimp Plate
Five large wild caught shrimp sautéed and served with a light and balanced mango drizzle and a tart raspberry splash with rice and chef’s vegetable
Chicken Cutlets Parmesan
Crispy panko crusted fried chicken cutlets topped with our house marinara sauce and melted provolone and Parmesan cheese, served over spaghetti with Italian toast