CHEF’S FEATURES
FRIDAY 3/3 – SUNDAY 3/5

SHRIMP TRATTORIA / 30
Jumbo Black Tiger Shrimp, Sauteed with Banana Peppers & Peas in Garlic & Olive Oil then Tossed with Linguine.
Served with Your Choice of Soup or Salad

FILET ASIAGO / 45
Two 4 Oz. Beef Tenderloin Medallions Crusted with Asiago Cheese then Topped with Sauteed Wild Mushrooms and a Port Demi-Glace.
Served with Vegetable Du Jour and Your Choice of Baked Potato, French Fries or Pasta

*Available Every Friday through Lent
FISH FRY  16
Half Pound English Battered Cod
Roll, Fresh Cut Fries & Coleslaw