r restaurant week dinner menu

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RESTAURANT WEEK DINNER MENU  CHOOSE ONE -FIRST COURSE   

CHIPS & HORSEY 

  

HOUSE MADE CHIPS WITH HORSEY SAUCE FOR DIPPING   

WONTON PORK NACHOS 

WONTON NACHOS TOPPED WITH BEER CHEESE, SEASONED BLACK BEANS, SPICY  CORN, DICED TOMATOES, ONION AND JALAPENOS, DRIZZLED WITH BBQ SAUCE AND  PEPPERCORN RANCH DRESSING.     

PRIME RIB PRETZEL  

(1) STUFFED SOFT PRETZEL STUFFED WITH PRIME RIB AND CHOICE OF   BEER CHEESE OF PROVOLONE AND A SIDE OF HORSEY 

 

SAUTEED PEROGIES  

(2) POTATO AND CHEESE PEROGIES SAUTEED IN BUTTER   

CHOOSE ONE -SECOND COURSE     

OUR HOMEMADE SOUP OR SIDE SALAD   

CHOOSE ONE -THIRD COURSE  

GARLIC CHICKEN PARM GRILLED CHEESE  GRILLED CHICKEN TOPPED WITH MARINARA SAUCE AND TWO TYPES MOZZARELLA  CHEESE ON TEXAS TOAST   

DEVIL’S SPIT BURGER 

8 OZ. HOUSE BURGER TOPPED WITH PEPPER JACK CHEESE, BACON, ONION RINGS,  LETTUCE, TOMATO, AND SRIRACHA MAYO   

POOR MAN’S SCAMPI 

PORTABELLA MUSHROOM AND ROASTED RED PEPPER   IN A SCAMPI SAUCE OVER LINGUINE    

CHICKEN PORTOFINO 

SAUTEED CHICKEN WITH MUSHROOMS, ROASTED RED PEPPERS, FRESH MOZZARELLA,  ITALIAN PARSLEY IN A LIGHT SCAMPI SAUCE OVER LINGUINE   

BLACKENED SALMON SPINACH SALAD 

4 OZ. CAJUN SALMON ATOP FRESH BABY SPINACH WITH BACON, CUCUMBER, RED  ONION, TOMATO, HARD BOILED EGG AND BLACK OLIVES 

  

CHOOSE ONE -FOURTH COURSE  

​ ASSORTED DESSERTS 

  FOUR COURSE DINNER - $25