Start off by sharing some special small plates like the Crab & Goat Cheese Medallions with roasted red beets and blood orange vinaigrette, and the Seared Petit Sirloin Steak that’s topped with lobster and grilled onion guacamole, and paired with a pile of sweet potato frites. For your main course, Chef Bob is preparing a Grilled Rainbow Trout, served with roasted potatoes, root vegetables, green beans, and citrus caper butter. Be sure to save room for dessert and savor your meal a little bit longer with the Strawberry Shortcake Parfait. This summery sweet is loaded with layers of sponge cake, whipped cream, sliced strawberries, vanilla ice cream, and strawberry sauce.
Each month the chef will prepare a special starter, entree and dessert crafted with only the freshest seasonal ingredients that epitomize the flavors of that month. Try something new and select from the Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!