These recipes have been inspired by the regional American cooking that flourishes in firehouses around the country.
Week of August 30th
Mixed Seafood Salad with a Lemon Vinaigrette
Bay Scallops, Rock Shrimp, Calamari and Mussels |
19.50 |
Roasted Beet Salad
Raspberry-Balsamic Vinaigrette, Blue Cheese and Walnuts |
12.95 |
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 |
Spaghettini with Rock Shrimp
Roasted Roma Tomatoes and Arugula |
19.95 |
Grilled Chinook Salmon
With Yukon Gold Potatoes, Vegetables of the Day and a Thai Salsa |
23.95 |
Pan-Fried Shrimp with a Lemon Butter Sauce
Basmati Rice, Snow Peas and Bell Peppers |
20.95 |
Grilled Bone-In Ribe-Eye Steak
Scalloped Potatoes, Green Beans, Carrots and a Blue Cheese Compound
Butter |
34.95 |
Desserts |
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Pecan Crusted Bananas
with Fosselman’s Vanilla Ice Cream & Warm Caramel |
8.00 |
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