These recipes have been inspired by the regional American cooking that flourishes in firehouses around the country.
Week of March 8th
Organic Arugula Salad
Greens with a Lemon Vinaigrette, Grana Parmesan, Lemon Zest |
8.95 |
Iceberg Lettuce Wedge Salad
Shaved Red Onions, Diced Tomatoes, Creamy Blue Cheese Dressing |
7.75 |
Wagyu Kobe Burger with Smoked Gouda
Baby Frisée, Beefsteak Tomatoes, Roasted Garlic Mayonnaise,
French Fries |
14.50 |
Chicken with Penne Pasta
Basil-Pecan Pesto Cream Sauce |
18.95 |
Grilled Vegetable Risotto with Tiger Shrimp
Local Organic Vegetables, Lemon Oil |
20.50 |
Spicy Louisiana Style Gumbo with Rice
Blue Crab Claw Meat, Tiger Shrimp, Andouille Sausage, Chicken |
17.95 |
Grilled Chinook Salmon & Organic Asparagus
Parmesan Beefsteak Tomato, Lemon-Caper Sauce |
21.75 |
Grilled Blackening Spiced 12 Oz. Angus Rib-Eye Steak
Macaroni & Cheese, Vegetables of the Day |
25.95 |
Desserts |
|
Rum Raisin Rice Pudding
Served Crème Brûlée Style |
8.00 |
Bananas Foster Cheese Cake
Our New York Style Cheesecake with a New Orleans Twist
|
9.00 |
