| 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** |