Chef’s Feature October 2013 Week 2

Appetizers
Tomato Dill Soup

Served with a jumbo cheese straw.

Stacked Chicken Tostada

Crispy flour tortillas, Asian chicken, avocado, sour cream and salsa fresco with a tequila lime bbq sauce.

Fresh P.E.I. Mussels

Simmered in a white wine & chive cream sauce.

Entrees
Duck Confit

Slow cooked duck served with crisp ricotta gnocchi, roasted red beets, asparagus and rosemary duck jus.

Fish n Chips

Crisp beer battered haddock served with French fries, Napa slaw and tartare sauce.

Sausage Canneloni

Mushrooms, roasted red peppers, ground pork sausage, arugula and goat cheese wrapped in fresh pasta sheets and topped with a spicy tomato sauce and fresh herbs.

 

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