| Chef's Selections for Friday, July 30, 2010 |
| Appetizers |
| Asian Nachos |
| Tender beef marinated with sweet and spicy flavors, char grilled and served over crispy |
| wontons with Asian slaw garnished with wasabi mayonnaise, soy sauce and Mae Ploy. $8 |
| P.E.I Mussels Steamed with Garlic and White Wine |
| Fresh Prince Edward Island mussels steamed with lemon, fresh garlic, butter and wine $8 |
| Salmon Patties with Dill Sour Cream |
| Fresh salmon filets poached in flavorful broth, flaked apart, mixed with fresh dill, lemon, |
| parsley, celery, and onion, made into patties, pan-fried, then finished with dill sour cream. |
| Soups |
| Gazpacho |
| Great Northern Bean and Ham |
| New England Clam Chowder |
| Chicken Tortilla |
| Entrées |
| Pan Fried Pork Tenderloin with Mac-n-cheese |
| Pork tenderloin is pounded thin then lightly breaded and pan fried served with house made |
| Mac-n-cheese and garnished with fresh spinach. $16 |
| Battered Cod Dinner |
| North Atlantic cod hand dipped in beer batter then flash fried. Served with choice of potato, |
| vegetables and tarter sauce. $15 |
| BBQ Amish Chicken with Baked Sweet Potato |
| Bone-in Amish chicken (breast, wing, thigh, and leg) dry rubbed, slow cooked and coated |
| with Smokey Budweiser bbq sauce. Served with baked sweet potato topped with cinnamon |
| butter and slaw. $16 |
| Oven Roasted Sea Bass with Fresh Herbs |
| Fresh, line-caught sea bass is oven roasted then placed on a bed of lemons and herbs, |
| served with quinoa and grilled asparagus $20 |
| Desserts |
| Hot Fudge Cream Puff or Cherry Cobbler |
| Crème Brulee or Key lime Pie |
| Hot Chocolate Pudding al Mode or Lemon Cheesecake |
| Brownie Sundae Delight or Coconut Cream Pie |
| Pecan Pie or Carrot Cake |
| Angel Food Cake with Fresh Strawberries and Blueberries |