Menu Week of December 18th

Appetizers ~

Avocado and goat cheese toast ~ Thick cut toasted multigrain topped with creamy smashed avocado, arugula and goat cheese

Coriander Crab Cakes ~ Maryland style Crab cakes served atop our house Caesar salad with herbed crouton and shaved asiago

 

Entrees ~

Brisket and potatoes ~ Slow cooked beef brisket served atop sautéed kale and smashed Yukon gold potatoes with bacon topped with a horseradish sour cream sauce

Maple glazed salmon ~ Pan seared salmon served with a roasted butternut squash, apple and wild rice pilaf and topped with a maple butter pan sauce

Baked buffalo chicken Mac & cheese ~ Slow Roasted pulled chicken & fusilli Pasta in a creamy cheesy buffalo sauce topped with asiago and blue cheese served with a side Caesar salad

Jamaican BBQ Eggplant ~ Grilled Eggplant in a jerk bbq marinade served over jasmine rice with grilled pineapple