Chef's Selections for Friday, July 30, 2010

Appetizers

Two 4 oz. Main Lobster Tails

Roasted and served with butter and lemon. $16

Chopped Blue BLT Salad

A mix of chopped lettuce topped with crumbled blue cheese, fresh crispy bacon, tomato and

drizzled with our firehouse vinaigrette. $5

Also, you can upgrade your entrée for just $2

Soups

New England Clam Chowder

Beef Noodle

Entrées

Knight's Tangy Slow Barbecued Chicken

Three pieces of barbequed chicken (thigh, leg and breast) cooked outside on our charcoal

grill with our house made tangy barbeque sauce. Served with macaroni salad, St. Louis slaw,

cornbread and corn on the cob. $14

St. Louis Style Pork Spare Ribs

A half slab of tender and meaty St. Louis style pork ribs slow roasted with house made

chipotle barbecue sauce, served with cornbread, St. Louis slaw, corn on the cob. $18

Shrimp and Scallop Summer Salad

Roasted scallops and jumbo shrimp served cold, over a bed of spring mix, romaine, spinach

with artichoke hearts, craisins, cashews, cucumbers, onions, and tomatoes. Served with a

side of kiwi blackberry champagne vinaigrette. $15

Trout Amandine

Fresh wild caught trout lightly breaded and pan sautéed, deglazed with Disaronno Amaretto,

then garnished with shaved almonds. Served with red skins and vegetables. $17

Broiled Cajun Hawaiian Snapper

This wonderful fish is well known for it's delicate, flakey, mild, white meat. Served with

sautéed rainbow Swiss chard, leeks and lemon grass. Served with a side of rice pilaf. $19

Desserts

Coconut Macaroon with Sorbet**

Key Lime Pie or Pecan Pie

Mini Neapolitan Cake $3.95

Banana Split Tart or Lemon Swirl Cheesecake

Brownie Bottom Sundae or Hot Fudge Cream Puff

Coconut Angel Food Cake with Orange-Strawberry-Pineapple Sauce and Lemon Sorbet**