DINNER SPECIALS 10/18

APPETIZERS

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, a sweet and tangy Chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

petite brochette

Crispy petite ribeye skewer with a side of peppercorn cream sauce. Add as many as you want!

1.50 each

Seafood crepe

Pan seared tuna and amberjack, along with tomatoes, red onions, fresh farm greens. folded in a fresh made crepe and topped with a creamy ginger reduction.

8.95

cajun raviolis

stuffed with jumbo shrimp, blackened chicken, and andouille sausage and gumbo style veggies. accompanied with spiced lobster cream sauce.

10.95

 

 

Entrees

amberjack

Pan seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

bone in 50 ounce ribeye

Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

veal cutlet

Breaded and fried veal cutlet topped with a tomato and mushroom ragout, mashed potatoes and Manuel’s Blue Clay Farm veggies

26.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

proscuitto wrapped quail

Grilled proscuitto wrapped quail, served over exotic rice, Manuel’s Bread Cafe veggies and drizzled with an apple cider gastrique

24.95

 

Soups

French onion

B.C.F. veggie

Pumpkin w/ roasted nuts

Specials

Steak and wedge- N. Y. strip w/ an ice berg salad wedge topped w/ onions, tomatoes, bacon, blue cheese crumbles and ranch dressing

Pimento cheese on jalapeno flavored bread w/ lettuce, tomato, and onion

Pasta salad w/ tomatoes, peppers, celery, grilled chicken tossed in a balsamic- dijon mustard vinaigrette

Capresse sandwich- fresh tomato and mozzarella w/ a house made pesto on grilled artisan bread

Fried Catfish filet on a wheat hoagie w/ lettuce, tomato, and onion

Trout reuben w/1000 dressing ans sauer kraut

 

Dinner Specials October 16,2014

APPETIZERS

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, a sweet and tangy chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

bone in filet mignon

One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.

5.00

petite brochette

Crispy petite ribeye skewer with a side of peppercorn cream sauce. Add as many as you want!

1.50 each

calamari steak

Marinated in a cherry pomegranate habanero sauce, grilled and served over sautéed fresh farm spinach and green bean salad with a light spicy kick from chili peppers

16.95

 

Entrees

amberjack

Pan seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

bone in 50 ounce ribeye

Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

veal cutlet

Breaded and fried veal cutlet topped with a tomato and mushroom ragout, mashed potatoes and Manuel’s Blue Clay Farm veggies

26.95

Shredded  slow roasted duckling pasta

Slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction with black peppered fettuccini

23.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

 

Dinner Specials for October 16,2014

APPETIZERS

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, a sweet and tangy chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

bone in filet mignon

One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.

5.00

petite brochette

Crispy petite ribeye skewer with a side of peppercorn cream sauce. Add as many as you want!

1.50 each

calamari steak

Marinated in a cherry pomegranate habanero sauce, grilled and served over sautéed fresh farm spinach and green bean salad with a light spicy kick from chili peppers

16.95

 

Entrees

amberjack

Pan seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

bone in 50 ounce ribeye

Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

veal cutlet

Breaded and fried veal cutlet topped with a tomato and mushroom ragout, mashed potatoes and Manuel’s Blue Clay Farm veggies

26.95

Shredded  slow roasted duckling pasta

Slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction with black peppered fettuccini

23.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

 

LUNCH SPECIALS 10/16

SOUPS

  • FRENCH ONION
  • CREAM OF BROCCOLI
  • BLUE CLAY FARM VEGGIE

ENTREES

  • GRILLED NY STRIP OVER BLEU CHEESE WEDGE
  • GRILLED JALAPENO PIMENTO CHEESE SANDWICH W SOUP AND SALAD
  • HOUSEMADE CHICKEN SALAD ON ARTISAN WHEAT BREAD
  • HOUSEMADE SHRIMP SALAD ON CROISSANT
  • PASTA SALAD W GRILLED CHICKEN

 

Dinner Specials October 15,2014

APPETIZERS

 

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, a sweet and tangy chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

bone in filet mignon

One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.

5.00

duck wings

Fried to a crispy perfection, over a bed of greens ,with a roasted pineapple and habanero sauce.

12.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

Entrees

 

Pan seared amberjack

Pan seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

 

bone in 50 ounce ribeye

Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

veal cutlet

Breaded and fried veal cutlet topped with a tomato and mushroom ragout, mashed potatoes and Manuel’s Blue Clay Farm veggies

26.95

Shredded  slow roasted duckling pasta

Slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction with black peppered fettuccini

23.95

 

LUNCH SPECIALS 10/15

SOUPS

  • FRENCH ONION
  • CREAM OF BROCCOLI
  • BLUE CLAY FARM VEGGIE

ENTREES

  • GRILLED NY STRIP OVER BLEU CHEESE WEDGE
  • GRILLED JALAPENO PIMENTO CHEESE SANDWICH W SOUP AND SALAD
  • HOUSEMADE CHICKEN SALAD ON ARTISAN WHEAT BREAD
  • HOUSEMADE SHRIMP SALAD ON CROISSANT
  • PASTA SALAD W GRILLED CHICKEN

 

Dinner specials 10/14/14

APPETIZERS

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, Chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

bone in filet mignon

One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.

5.00

duck wings

Fried to a crispy perfection, over a bed of greens ,with a roasted pineapple and habanero sauce.

12.95

 

 

 

 

 

 

Entrees

 

Pan seared amberjack

pan Seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

bone in 50 ounce ribeye

Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

house made raviolis

Four Shrimp and goat cheese stuffed raviolis, along with sautéed tomatoes, onions, and fire roasted red peppers and a lobster demi cream sauce.

24.95

Shredded  slow roasted duckling pasta

slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction

23.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

 

LUNCH SPECIALS OCTOBER 14

SOUPS

FRENCH ONION

CREAM OF BROCCOLI

BLUE CLAY FARM VEGGIE

SPECIALS

SHRIMP SALAD SANDWICH ON WHOLE WHEAT HOAGIE

STEAK AND WEDGE-NY STRIP OVER WEDGE ICEBERG, BACON, BLEU CHEESE, TOMATO, ONION, RANCH

CHICKEN SANDWICH-ON PRETZEL BUN, CHEDDAR CHEESE, BACON, LETTUCE, TOMATO, ONION

CAPRESE SANDWICH-ON ARTISAN BREAD, BASIL PESTO, TOMATO, MOZZARELLA

Dinner specials 10/13/14

APPETIZERS

 

the wedge

Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing

9.95

Fritto misto for two

pickles , green beans, asparagus and shrimp tempura fried, Chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce

12.95

bone in filet mignon

One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.

5.00

duck wings

Fried to a crispy perfection, over a bed of greens ,with a roasted pineapple and habanero sauce.

12.95

Freshly harvested shrimp salad

Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.

15.95

Entrees

 

Pan seared trout

Two fillets of trout, pan Seared, lemon caper sauce, wild rice Manuel’s Blue Clay Farm veggies.

25.95

 

bone in 50 ounce ribeye

Topped with horseradish and mushroom demi, twice baked potato, Manuel’s Blue Clay Farm veggies

74.95

Sherry braised pork cheeks

Slow cooked pork cheeks served over a bed of creamy polenta and Manuel’s Bread Cafe veggies.

25.95

house made raviolis

Four Shrimp and goat cheese stuffed raviolis, along with sautéed tomatoes, onions, and fire roasted red peppers and a lobster demi cream sauce.

24.95

 

Shredded  slow roasted duckling pasta

slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction

23.95