January 7th - 12th: Italian Frittata
Three egg open face omelette with sautéed peppers, onions, mushrooms, and pepperoni. Topped with marinara and mozzarella cheese, and served with a side of potato cakes and choice of toast. 9.95
January 14th - 19th: Bacon Cheese Frittata
Three egg open face omelette with crumbled bacon, sautéed onions, and shredded cheese. Served with home fries and toast. 9.95
January 21st - 26th: Roasted Red Pepper and Spinach Omelette
Three egg omelette filled with red peppers, wilted spinach, red onion, and feta cheese. Served with potato cakes and toast. 9.95
January 28th - February 2nd: Classic Potato Latkes with Apple Sauce
Freshly made potato latkes served with choice of two eggs, apple sauce, and sour cream. 9.95
January 7th - 12th: Fried Chicken Sandwich with Tangy Slaw
Fried chicken breast with melted Swiss cheese on a brioche bun with honey Dijon mayo, cole slaw, pickles, and pieces of bacon. Served with salt and pepper French fries. 10.95
January 14th - 19th: Seven Cheese Macaroni
Penne pasta tossed in a creamy cheese sauce topped with buttery bread crumbs, and served with a side salad. 10.95
January 21st - 26th: Cincinnati Style Chili Spaghetti
Classic Cincinnati style chili over linguine, topped with chopped white onions and shredded cheese. Served with garlic bread and a side salad. 10.95
January 28th - February 2nd: Roasted BBQ Pulled Chicken Sandwich
Pulled barbecue chicken sandwich over leaf lettuce, topped with grilled onions on a corn dusted Kaiser roll. Served with wedge cut ranch seasoned fries. 10.95
A house made crab cake, topped with fresh avocado, sprouts,
January BOM Burger (Burger of the Month)
The California Crabby Patty
radish matchsticks and southwest sauce. Served on a toasted
brioche bun with old bay sweet potato fries.
January 7th - 12th: Seafood Cannelloni
Shrimp, bay scallops and crabmeat rolled up in a pasta sheet with herbed ricotta and mozzarella cheese, baked and topped with pesto Alfredo. Served with a side of broccoli and garlic bread.
January 14th - 19th: Lemon Herb Chicken Quarter
A free range chicken leg and thigh quarter herb rubbed and roasted with lemon cream sauce served over wild rice blend with grilled asparagus.
January 9th: Broccoli & Radicchio Penne
Balsamic coated broccoli and radicchio roasted and tossed in a creamy walnut sauce with penne pasta. Includes focaccia garlic bread and a side salad.
January 16th: Vegan Jambalaya with Fried Okra
A Louisiana classic with a twist or two. Loaded with three types of beans (pinto, garbanzo, and kidney), vegetables, and spices. Served with a side of fried okra and a side salad.
Entrée – Yankee Pot Roast. Choice beef, slowly braised in Down East fashion, well garnished with parslied potatoes, roasted winter vegetables, and excellent pan gravy.
Thursday, January 10th: White Mountains, New Hampshire
Appetizer – New England Clam Chowder.
Dessert – A deluxe Blueberry pastry, to be determined.
Entrée – Chicken Cordon Bleu. Hill Family Farms Organic Chicken breasts, stuffed with Ham and Swiss Cheese, served with Supreme Sauce, Rice Pilaf, and a medley of fresh vegetables.
Thursday, January 17th: French Alps
Appetizer – Escargot in Burgundy style, with plenty of garlic butter, in mushroom caps .
Dessert – A Poached Pears, Custard, and Puff Pastry tart.
Thursday, January 24th: Restaurant Week
No Thursday Theme per se; Chef Don will be presenting his special menu all week.
Entrée – Banff Braised Lamb. Shoulder of Lamb will be slowly simmered with aromatic vegetables and red wine, and finished with buttered hand-made noodles.
Thursday, January 31st: Canadian Rockies
Appetizer – Cream of Asparagus Soup.
Dessert – Chocolate Truffle Torte.
Tuesday, January 8th: Tamari Teriyaki Salmon Tacos
Flaked salmon coated in sweet gluten free teriyaki sauce and filed into soft corn tortillas, topped with purple cabbage slaw, served beside toasted almond rice.
Tuesday, January 15th: Chipotle Beef Tacos.
Slow cooked pot roast style beef tossed in a smokey/spicy chipotle sauce stuffed into hard shell corn tortillas, topped with corn salsa and served with Mexican rice.
Tuesday, January 22nd: Chicken Suisse Style Tacos.
Tender white meat chicken cooked in a creamy verde sauce served in soft corn tortillas topped with crispy fried onions (with garbanzo flour), and served beside home fries.
Tuesday, January 29th: Seafood Tacos.
Shrimp, crab and scallops poached in garlic butter served in soft tacos and topped with classic cole slaw, served with a side of roasted vegetables.