Weekly Specials

Chef Features

Appetizer

Thanksgiving Wontons

Turkey, apples, sweet potato and cranberry sauce, whipped with cream cheese and filled into wonton wrappers
cooked to a golden brown and served with a side of gravy  9.99

Lunch

Italian Vegetable Melt

Mediterranean sweet and savory bread, layered with artichokes, roasted peppers, red onion, marinated tomatoes, fresh mozzarella,
basil and drizzled with a balsamic glaze, panini pressed and served with fries 10.49

Entrées

Cajun Rib Eye

12oz Ribeye steak rubbed with Cajun seasonings, char-grilled, crowned with fried onions and a side of creamy horseradish sauce, paired with served with mashed potatoes and vegetables. Served with our house salad and warm baked bread 22.99

 

Duck Confit

Duck leg cooked in its authentic manner served with a stout pomegranate sauce, roasted potatoes and vegetable.
Served with a house salad and warm baked bread 15.99


 

Dessert Feature

Carrot Cake

Individual carrot cake made with fresh carrots and pineapple and coated in a cream cheese icing 5.50

Beer Feature

Lancaster Double Chocolate Milk Stout

Don’t miss out on the intense roasted malts, silky smooth mouthfeel, subtle sweetness and velvety chocolate goodness of the 2X Chocolate Milk Stout. Lancaster Brewing Company went over the top, with more malt, the infusion of cacao nibs and pure chocolate for a truly otherworldly chocolate stout experience. 

Wine Feature

Mark West Russian River Valley 2015

 Dark ruby-red in color, our 2014 Russian River Valley Pinot Noir is bursting with aromas of red and black cherries, sage, mint, and espresso, along with notes of smoky oak. Fresh black plum, ripe cherry, and toasty oak flavors follow. The mouthfeel is brilliantly rich and round while remaining balanced and approachable. And the finish lingers with smoke and ripe cherry flavors. 38.00 per bottle 

Drink Feature

Big Apple Long Island Ice Tea

Vodka, Rum, Gin, Triple Sec, Sour Mix, Granny Smith Apple Puree and topped off with Sierra Mist

Prime Rib Feature

Friday and Saturday Nights

Your choice of a 10-ounce or 14-ounce cut, cooked to your liking, served with horseradish sauce, au jus, a baked potato and vegetable du jour

 

(All items are limited supplies)