Chicken Cordon Bleu
13.95
Breast of Chicken filled with shaved Black Forest Ham and Provolone Cheese lightly dusted with seasoned Panko and Pan Seared. Served with wild Mushroom Sauce and White Cheddar Grits
Daily Specials
Shrimp Florentine
13.95
Shrimp Florentine with garlic , cream and fresh spinach with Parmesan Cheeses presented on a bed of white cheddar grits
Pork Grillades and Grits
13.95
Pork scaloppini pan sautéed with flour and spices served with a rich brown gravy sauce made with Madeira and mushrooms served over Andouille goat cheese grits.
No Special on Saturday
Summer Stuffed Chicken Breasts
$ 12.95
Boneless Chicken Breast filled with diced Tomatoes, Zucchini, and Feta Cheese Panko Dusted and Pan Seared served with Lemon Tomato Marinara over Fettuccine.
Shrimp and Grits
$ 13.95
Large Shrimp from our Gulf Coast sautéed in a spicy Creole Cream Sauce and served over Roasted Yellow Pepper Grits
Chicken Scallopini with Maderia
$ 12.95 Serves One
Freshly Sautéed Breast of chicken lightly crisped with a rich Madeira sauce with Mushrooms over Fettuccine.
Horseradish Crusted Salmon
$ 15.95
Salmon Filet encrusted with Panko, Spices and Horseradish with sauteed spinach with lemon caper sauce
Chicken Breast stuffed with Proscuitto, Spinach and Boursin
$ 12.95
Breast of Chicken stuffed with Prosciutto, Spinach and Boursin Cheese, panko breaded and lightly sautéed and served with Twice Baked Mashed Potatoes
No Special on Saturday
Chicken Parmesan over Fettuccine
12.95
Chicken breast lightly breaded and sautéed crisp, topped with Lemon Tomato Marinara and presented on a bed of Fettuccine with shaved Parmesan.
Honey Mustard Pork Tenderloin
$ 13.95
Bacon Wrapped Pork Medallions marinated in a Dijon Honey Glaze with Rosemary and served with White Cheddar Mashed Potatoes
Grilled Salmon with Black Bean Salsa and Chipotle-Tangerine Vinaigrette
$ 15.95
Salmon Filet brushed with Chipotle Tangerine Vinaigrette then grilled and served with White Cheddar Grits and Black Bean Salsa
Bacon Wrapped Shrimp
$ 13 95
Bacon-Wrapped Shrimp served over Andouille Goat Cheese Grits with sautéed Spinach and tomato Jam