February 18th - 23rd: Boursin Salmon Stuffed Omelette
Three egg omelette filled with Boursin cheese, flaked salmon, capers, and red onion. Served with seasoned sweet potato home fries.
February 25th - March 2nd: Breakfast Potato Skins
Four deep fried potato skins filled with sautéed vegetables, scrambled eggs, and bacon, topped with shredded cheese and diced scallions with a side of sour cream.
February 18th - 23rd: Frisco Burger
Two grilled all beef patties layered with Swiss and American cheeses, topped with grilled mushrooms and bacon, topped with a special sauce. Served with seasoned French fries. 10.95
February 25th - March 2nd: Black Bean Burrito over Wild Rice
An over stuffed black bean burrito in a jalapeño cheddar tortilla over wild rice, topped with black bean enchilada sauce, lettuce, tomatoes, cheese, and scallions. 10.95
February Burger of the Month: The Taco Burger
An all natural, hand pattied, taco seasoned burger, on a Brioche bun with salsa cream cheese spread, shredded lettuce, tomato, onion and avocado slices, served with seasoned tortilla chips and salsa.
February 18th - 23rd: Bacon Wrapped Turkey Meatloaf
An individual herbed turkey meatloaf medallion, wrapped with bacon set in a pool of garlic cream, beside brie cauliflower mash and grilled asparagus.
February 25th - March 2nd: Pork Chop with Blistered Tomato Jam
A grilled bone-in pork chop topped with sweet and savory blistered tomato jam, served over cheddar cheese and scallion polenta, with blanched broccoli.
March 4th - March 9th: Crab Stuffed Scottish Salmon
Crab and creamy spinach stuffed in a filet of Faroe Island salmon, served beside au gratin potatoes with roasted zucchini and red bell peppers.
March 11th - 16th: Beef and Salmon Surf and Turf
Two petite filets topped with a salmon croquette, drizzled with a chive hollandaise sauce, served with a German potato cake and garlic haricot vert.
March 18th - 23rd: Blue Moon BBQ Braised Pork
Slow roasted pork ribs in orange zest and blue moon bbq glaze, served with house made coleslaw and hand cut spiraled sweet potato fries.
March 25th - 30th: Scallop and Shrimp Scampi
Pan seared scallops with grilled shrimp in a garlic butter sauce, with gluten free angel hair pasta, topped with gluten free Italian bread crumbs.
Wednesday, February 20th: Sweet Potato Curry
Stewed sweet potatoes with garbanzo beans and spinach in a curry "cream" sauce (with almond milk) served over basmati rice and topped with roasted almonds and scallions.
Wednesday, February 27th: Winter Buddha Bowl
Paprika roasted carrots, lemon beet cous cous, wilted kale and spinach, and four falafel cakes arranged and drizzled with herbed tahini & toasted pumpkin and sesame seeds.
Entrée – Iberian Ribs. Pork back ribs will be simmered in a broth of tomatoes and vegetables, then finished with honey and balsamic vinegar, and served with Cauliflower ‘Couscous’.
Thursday, February 21st: The London Cookbook Part II
Appetizer – Mussels Paella. Fresh mussels, steamed with white wine, on saffron rice.
Dessert – Double Decker Tart. A crispy pastry of chocolate, cream, and caramel.
Entrée – Shrimp and Grits. Shrimp sautéed with bacon and aromatic vegetables, and Hill Family Farm organic corn grits, in a classic comfort food presentation.
Thursday, February 28th : A ‘side trip’ to Charleston, SC
Appetizer – Carolina Crab Chowder
Dessert – Red Velvet Cake, with Cream Cheese Frosting.
Tuesday, February 19th: Scallop Tostada with Cilantro Crema
A tostado shell filled with Spanish rice, beans, corn, pico de Gallo, and guacamole. Topped with bay scallops then drizzled with a cilantro crema.
Tuesday, February 26th: Mexican Turkey Lettuce Wraps
Mesquite seasoned ground turkey in lettuce wrap topped with fresh diced tomatoes with cilantro, Mexican cheese blend, avocado and lime greek yogurt sauce. Finished with toasted corn tortilla crisps, and served with a side of Spanish corn fritters.