September 7, 8, 9, 10, 11 & 12, 2010
(Tue, Wed, Thur, Fri, Sat & Sun)

Cajun Swordfish
10oz Swordfish rubbed with Cajun style, grilled & served on creamy polenta with braised greens.
Finish with a cilantro lime aioli - 14.99

Wine Suggestion: Merlot by Hayman and Hill (California)

Salmon Olivetto (Mediterranean)
Fresh (never frozen) 8oz Norwegian salmon filet topped with a Mediterranean butter and baked.
Served topped with a balsamic reduction - 18.99

Wine Suggestion: Pinot Grigio by Amano (Italy)

Chicken Meltaway
8oz grilled chicken breast topped with sauteed onions, peppers,
mushrooms and melted Provolone cheese served on Vienna bread - 7.99

Craft Beer Suggestion: Harp, Irish lager (distinctive, yet approachable import)

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