For starters, the chef has added Seared Atlantic Sea Scallops with spinach and shaved fennel salad, dressed in a warm bacon vinaigrette. New additions to the entrees include Braised Boneless Short Ribs in a pomegranate reduction with homemade potato tots and roasted vegetables, and a Smoky Cheddar Chicken Pot Pie made with slow smoked chicken, aged white cheddar, carrots, peas, potatoes, and parsnips on a jumbo house biscuit. Finally, finish your meal with this month’s featured dessert, Toasted Pumpkin Pound Cake with cinnamon ice cream and candied pumpkin seeds.
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 our Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!