Dinner: $32/person
Reverse Marinated Ribeye
8 oz. ribeye seared with a gran mariner and rosemary marinade. Comes with a soup or salad and 1 side. Comes with our Restaurant Week specialty dessert.
Crab Stuffed Chicken Breast
Chicken breast stuffed and rolled with crab and cheese topped with a sherry-tomato cream sauce and basil chiffonade. Comes with a soup or salad and 1 side. Comes with our Restaurant Week specialty dessert.
Dessert
Restaurant Week Specialty Dessert
Banana Pecan Crème Brulee made with Howlerhead Whiskey.
Included with Restaurant Week Entrees. $7 without Restaurant Week entrée purchase.