Chef's Dinner Features

WEDNESDAY, MARCH 10TH, 2010

SPECIALTIES OF THE HOUSE

PAN-SEARED "JET FRESH" HAWAIIAN AHI TUNA WITH SWEET WASABI AND SEASAME GINGER SAUCES - $26.95
served with choice of side and salad or coleslaw

CIOPPINO - SAN FRANCISCO BAY AREA'S FAMOUS TOMATO BASED ITALIAN STYLE SEAFOOD STEW WITH SHRIMP, SCALLOPS, WHITE FISH, MUSSELS, OYSTERS, LOBSTER, PEPPERS AND ONIONS - $20.95
served with toast and salad or colelsaw

APPETIZERS

BAKED CRABMEAT AND ARTICHOKE DIP - $11.95

BLACKENED BACON WRAPPED SCALLOPS WITH REMOULADE - $9.95

PRINCE EDWARD ISLAND MUSSLES WITH MARINARA OR BUTTER AND GARLIC - $6.25

TONIGHT'S FEATURES

SOUTHWESTERN SEARED MAHI-MAHI WITH YELLOW PEPPER STRIPS, LUMP CRABMEAT AND CHIPOTLE-HONEY LIME VINAIGRETTE - $25.95
served with side item and salad or coleslaw

SAUTEED SHRIMP AND MUSHROOMS IN CAJUN TASSO GRAVY SERVED OVER CREAMY, LOW COUNTRY GRITS TOPPED WITH SHREDDED CHEDDAR - $21.95
served with salad and toast
FRESH FISH OF THE DAY

SALMON - CANADA - $22.95
GROUPER - GULF OF MEXICO - $22.95
YELLOWFIN TUNA - GULF OF MEXICO - $21.95
MAHI-MAHI - GULF OF MEXICO - $22.95
SWORDFISH - NORTH CAROLINA - $22.95

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