May 14-19: Western Hash
Mesquite-seasoned home fries mixed with ham, peppers, onions, and mushrooms, topped with melted cheese and two eggs. Served with choice of bread.
May 21-26: Italian Meatball Omelette
Sliced Italian meatballs in a three egg omelette with peppers and onions, melted mozzarella cheese, and topped with marinara. Served with potato cakes and garlic bread.
May 14-19: Monterey Jack BLT
All natural seasoned grilled chicken breast on a brioche bun with, Monterey Jack cheese, avocado, bacon, lettuce, tomato, and southwest sauce. Served with seasoned waffle fries.
May 21-26: Chili Cheese Burrito
A giant burrito filled with shredded cheese, tomatoes, beans, and ground beef in a jalapeño cheddar tortilla. Topped with chili sauce, cheese, shredded lettuce and scallions. Served over a bed of wild rice.
May Burger of the Month: Athens Burger
A Tuscan seasoned burger topped with artichoke feta cheese spread, and fried banana peppers, on grilled brioche. Served with parmesan french fries
May 14-19: Sticky Ribs Dinner
Asian bbq sticky ribs from local KJB Farms, cold ramen noodle salad and hot vegetable egg roll. Served with your choice of soup or salad.
May 21-26: Pistachio Crusted Salmon
Two salmon fillets caked with crushed pistachios and pan fried, served beside lemon cream linguine and a chilled coriander carrot salad.
May 16: Crispy Tofu Black Rice Bowl
Sautéed mushrooms, broccoli, onions and bok choy tossed with crispy fried tofu in our house made soy ginger sauce on a bed of Chinese black rice.
May 23: General Tso’s Cauliflower
Panko-breaded cauliflower, tossed in General Tso’s sauce, stir fried broccoli and carrots, on top of brown rice. Your choice of soup or salad.
Entrée – Scarlet Snapper Fillets, pan roasted, served with orecchiette pasta tossed with edamame and prosciutto.
Thursday, May 3rd
Appetizer – Cream of Asparagus Soup
Dessert – Chocolate Raspberry Cream Torte
Entrée – Boeuf Bourguignon. Beef Burgundy, served over mashed potatoes. Inspired by Julia Child’s recipe, slow braised beef brisket, with pearl onions, garlic mushrooms, carrots, in a robust wine sauce.
Thursday, May 10th: Chef Don Warfe
Appetizer – Brie and Onion tart with asparagus and watercress salad with mustard vinaigrette.
Dessert – Napoleon Pastry. Layers of puff pastry and vanilla pastry cream, topped with chocolate vanilla swirl and seasonal berries. Baked fresh by Chef Patrick Doherty!
Entrée – Bourbon Street Chicken. Boneless chicken thighs will be marinated, grilled, and chopped; served with an excellent sauce over steamed Jasmine Rice and a Teriyaki stir-fry of fresh vegetables.
Thursday, May 17th
Appetizer – Seafood Gumbo
Dessert – Banana Foster Cream Pie
Entrée – Back Ribs of Pork, barbecued in John's inimitable style, well garnished with summertime grilled vegetables and Scaramouche Beans & Rice.
Thursday, May 24th: Memorial Day Weekend Kickoff!
Appetizer – Warm Potato and Smoked Trout Salad with lemon & chives
Dessert – Red, White, and Blue Cheesecake. A true Doherty Deluxe!
Entrée – Steak Florentine. Ribeye or strip beefsteaks will be grilled and sliced, and served with risotto milanese and a salad of seasonal greens, radishes, and feta, dressed with red wine vinaigrette .
Thursday, May 31st
Appetizer – Tuscan Bean Soup with baby kale
Dessert – Cannoli, with chocolate chip and ricotta cream