APRIL 29TH - MAY 5TH WEEKLY SPECIALS

appetizers

Olive Tapenade Stuffed Artichokes* GF

A trio of artichoke bottoms are filled with queen & kalamata olive tapenade, broiled with mozzarella cheese, and served over marinara sauce. 16

Fried Oysters* GF

Marinated, cornmeal dredged, and flash fried gulf oysters are plated with honey-sesame dark soy glaze. 18

Entrees

Pacific Wahoo*

Firm, mild, and flaky wahoo fillet is seasoned, broiled, and placed over roasted asparagus and toasted cous cous pilaf with cherry tomatoes. Draped with mango chutney. 49

Horseradish Crusted Medallions*

A pair of four-ounce tenderloin medallions is seasoned, grilled to your specification then encrusted with horseradish-panko breading. Set atop our mushroom demi glace. 58

Dessert

Summer Berry Crostata*

Mixed fresh berries are baked in flaky pie dough and served warm with strawberry cheesecake ice cream. 14