April 15th - 19th

Ceviché Trio   

            shrimp poached in orange juice served in a cocktail sauce with avocado,

            cilantro, and onions, salmon cured in serrano and lime juice with cilantro,

            cucumber, and red onions, sea scallops cured in lime juice with cilantro

            pesto, red onions, and red and green peppers, served with sweet crackers


Rib Eye Steak

            a 14oz grilled rib eye steak, served with a roasted baked potato topped

            with bacon, cheddar cheese, and sour cream, and a side of sautéed

            broccoli                                                                                               28.00