First Course

  • Chef’s daily soup creation (a $5.99 value)
  • Garden of Eden greens with pickled beets and goat cheese in a pomegranate-fig vinaigrette (an $8.99 value)
  • Roasted-garlic caesar salad with housemade croutons and parmesan cheese (a $7.99 value)

Second Course

  • Fire-grilled chicken satay, glazed in red-chili honey with lemongrass-infused peanut sauce (a $7.99 value)
  • Steamed edamame in rock salt (a $6.99 value)
  • Yam frites with louisiana aioli (a $6.99 value)
  • Pacific shrimp and corn fritters with louisiana aioli and pomegranate-fig glaze (a $7.99 value)

Third Course

  • Fire-grilled 6-ounce sirloin steak in a gluten-free demi-glace (a $16.99 value)
  • Peach-and-cranberry-stuffed roast pork loin in a grainy dijon demi-glace with apricot, peach, and ginger chutney (a $15.99 value)
  • Barbecued baby-back ribs (a $15.99 value)
  • Fresh garden-vegetable risotto with a blend of creamy parmesan and goat cheeses and chardonnay (a $15.99 value)
  • Thai-style red-curry chicken and coconut milk rice bowl with roasted red pepper, pineapple, and vegetables (a $15.99 value)
  • Chicken-almond-pesto fettuccini with fresh basil, garlic, lemon cream, parmesan, and garlic toast (an $18.99 value)

All entrees are served with potato du jour and seasonal vegetables.

Fourth Course

  • Tiramisu with whipped cream, cinnamon, and chocolate sauce (an $8.49 value)
  • Berry-swirl cheesecake with whipped cream and raspberry coulis (an $8.49 value)