$20.10 Restaurant Week Menu

Three Course Menu plus tax and gratuity

First Course

Tex-Mex Roll

Chipotle chicken, black beans, corn, peppers, tomato, onion, and cheddar-jack cheese, rolled in a crispy wrapper.  Served with raspberry chipotle dipping sauce.

Humus Trio
Traditional hummus, black bean hummus and red pepper hummus.
Served with warm pita bread.

House Salad
Fresh mixed greens, dried cranberries & toasted pecans, with choice of dressing.

Soup Of The Day
The chef presents a delightful repertoire of classic and innovative soups.

Second Course

Madras Curry
Shrimp, chicken or tofu simmered in a spicy Indian style curry sauce.
Served over vegetable Basmati rice.

Market Fresh Fish
Chef’s selection of fresh fish filet, topped with a zesty lemon-caper-butter sauce.
Served with roasted rosemary potatoes and seasonal vegetable.

Crepes Florentine
Baked crepes with a spinach-ricotta filling and a light Parmesan cheese sauce.

Traditional Baked Lasagna
Lasagna noodles layered with lean beef, spicy Italian sausage, Ricotta, Romano.
Mozzarella cheese & homemade Marinara sauce. Baked until bubbly.

Third Course
Choice of desserts of the day.
 

$30.10 Restaurant Week Menu

Three Course Menu plus tax and gratuity

First Course

Three Cheese Crostini

Slices of toasted baguette topped with ricotta, Gorganzola, Romano, basil pesto and roasted tomatoes.

Tea Garden Shrimp Roll

Crisp egg roll bursting with savory shrimp filling.  Served with ginger-plum sauce & hot mustard. 

New Harvest Salad 
Mixed greens, sliced pears, dried cranberries, toasted pecans & shaved cheddar cheese.

Served with Citrus vinaigrette.
 

Empress Dowager Salad

Baby spinach, sliced fresh oranges, toasted almonds.  Served with citrus vinaigrette.

Three Mushroom Bisque
Portobello, Porcini and Shitake mushroom bisque finished with cream and dry sherry.

Second Course

Entrées

Chicken Marsala

Chicken medallions sautéed with sliced fresh mushrooms in a classic Marsala-wine sauce. 

Served with linguini Marinara and seasonal vegetable.

Chicken Josephine

Chicken breast topped with spinach Florentine and a luscious, mushroom-brandy-cream sauce. 

Served with linguini Marinara and seasonal vegetable.

Garlic Shrimp Verdi

Jumbo shrimp sautéed with garlic, basil asparagus and tomato concassé. Served savory risotto 

Sesame Crusted Tuna
Sliced sesame crusted, rare Ahi tuna, served with wasabi mashed potatoes and seasonal vegetable.

Grilled Hanger Steak

Pan seared hanger steak, cooked medium rare topped with a wild mushroom sauce.

Served with Roasted rosemary potatoes and seasonal vegetable.

Third Course

A selection from our awesome dessert tray,

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Some Items Subject to Availability.