Dinner Feature / Tuesday Oct. 6
COCKTAIL ~ BEER
COCKTAIL ~ Spiced Pear Whiskey Sour ~ Whiskey, Spiced Pear Nectar, Cinnamon Simple Syrup, Lemon Juice, Egg Whites, Angostura Bitters ~11~
BEER ~ Strange Fellows Brewing ~ Talisman Pale Ale ~6~
ROTATING TAP ~ Four Winds Brewing ~ Hazy Pale Ale ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter ~6~
Add a side of roasted red pepper hummus ~4~
SOUPS
~Emerald Green Vegetable~
~New England Seafood Chowder~
~12~
VEGERATIAN
~Mushroom Vegetable Wellington~
Wild mushrooms, leeks, onions, spinach, sun-dried cranberries, toasted pistachios, and smoked gouda, pan-roasted in extra virgin olive oil with fine herbs, wrapped in buttery pastry and oven baked. Served with button mushroom gravy, buttermilk and chives mashed potatoes, butternut squash, grilled asparagus and bell peppers.
~28~
SEAFOOD
~Fish and Chips~
Haida Gwaii halibut filet, in a crispy fine herb and masa corn flour beer batter. Served with house cut fries, hand breaded onion rings, old-fashioned coleslaw, and fresh dill tarter sauce.
One Piece ~24~
Two Pieces ~29~
***Gluten free option available***
MAIN
~Cajun Steak and Prawns~
Two Rivers blackened beef hanger steak and Cajun spiced seared jumbo black tiger prawns, served over classic fettuccini alfredo, and drizzled with a roasted red pepper coulis. Served with chargrilled vegetables.
~33~
DESSERTS
Fresh Blueberry Crumble à La Mode
Sour Cherry-Cognac Cheesecake with Chantilly Whip
Chocolate Mousse Cake with Vanilla Bean Ice Cream
Pumpkin-Orange Crème Brûlée
~13~