June 12-17: 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.
June 19-24: 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.
June 12-17: Blackberry Peppercorn Vinaigrette Salad
A tossed salad with goat cheese, fresh baby spinach, red onions, fresh strawberries, tossed with blackberry peppercorn vinaigrette, topped with candied walnuts. Try it with chicken!
June 19-24: Hot Hawaiian Salad
Mixed greens with baby spinach tossed with grilled onions and mango chardonnay dressing, topped with teriyaki chicken and pineapple kabobs, sprinkled with toasted coconut.
Suggested Wine Pairing: Lo Nuevo Covello
June 12-17: Grilled Strawberry and Chicken Salad
Grilled free-range chicken breast over mixed greens with onions, spiced pecans and feta dressed with a strawberry vinaigrette and topped with a grilled strawberry skewer. Includes a cup a soup of your choice.
Suggested Wine Pairing: Mas Buscados Tempranillo Petit Verdot
June 19-24: Mexican Lasagna
Seasoned ground beef and local KJB Farms chorizo, layers of cheese, tortillas, refried beans, roasted tomatoes, chiles, taco sauce, and more cheese! Garnished with sour cream and green onions and served with a side salad.
Suggested Wine Pairing: Hope’s End Red Blend
June 14: BBQ Jackfruit Flatbread Pizza
House-made flatbread, topped with BBQ jackfruit, red onions, pepperoncinis, marinara, and garnished with fresh cilantro. Served with a side salad.
Suggested Wine Pairing: Battle Axe Malbec
June 21: Red Beans and Rice (I Could Eat a Plate Twice)
Stewed red beans with onions and peppers tossed in a red wine spiked tomato sauce and served over brown rice. Topped with cucumber salsa, vegan sour cream and served with a side salad.
Entrée: Boliche. Brisket of Beef will be marinated, then slowly braised, and garnished with roasted potatoes and a salad of home-grown arugula, tomatoes, and queso fresco.
Thursday, June 1st: Havana
Appetizer: Cuban Style Codfish Fritters, with Sweet Chili Aioli
Dessert - TBA
Entrée: Drunken Scallops. Sea scallops are sauteed with bacon, shallots, cream, and beer. Accompanied by garlic smashed potatoes and a fresh vegetable medley.
Thursday, June 8th: Key West
Appetizer: Cucumber Vichyssoise
Dessert - Key Lime Pie
Entrée: Bahama Mama Chicken. Hill Family Farms chicken leg quarters, marinated in citrus juices and island spices, slow roasted and served with traditional red beans and rice.
Thursday, June 15th: Grand Bahama
Appetizer: Abaco Clam Chowder. Clams and assorted vegetables in a creamy, savoury, tomato broth.
Dessert - "Ole Nassau" Coconut Rum Cake
Entrée: Scarlet Snapper, lightly battered and fried, garnished with lemon beurre blanc, and served with linguine primavera.
Thursday, June 22nd: Pompano Beach
Appetizer: Chicken Roti. Hill Family free-range chicken breasts, curried, and served on flatbread.
Dessert - Roast Banana & Toffee Trifle
Entrée: Shoulder of Pork, slowly roasted moist and tender, sliced, and served over grilled Focaccia bread with a mildly savory barbecue sauce. Garnished with sweet potato & bacon hash, and a roasted summer vegetable salad, dressed with golden balsamic vinaigrette.
Thursday, June 29: Pre-Independence Day Celebration!
Appetizer: Peach Melba Soup. A chilled soup of fresh peaches, raspberries, and champagne.
Dessert - Red, White, and Blue Cheesecake. A true Doherty Deluxe! Pastry Chef Pat will prepare a New York style cheesecake with strawberry and blueberry swirls.