Weekly Specials for 2-24 to 3-1-2015

Stop by and try Chef Craig's Weekly Specials!

Fitness

Grilled Vegetable Plate

Grilled zucchini, yellow squash, Portobello mushrooms, 

red onions, roasted red peppers, and asparagus served with

flageolet basmati rice pilaf and garlic spinach stuffed tomatoes.

Full 16. Light 12.

Lunch

Pulled Pork Chimichanga

Served over adobo sauce with guacamole, cheese, sour cream,

cilantro, scallions, and pico de gallo. 12.

Salad

 Strawberry Balsamic Salad

Mixed lettuces tossed in a strawberry balsamic vinaigrette with

strawberries, crumbled goat cheese, hearts of palm, candied

Red onions, and pine nuts.

Full 12. Light 10. Starter 5.

Sandwich

Creamed Chipped Beef on Toast

Creamed shredded corned beef gravy served over

Texas Toast. Full 10. Light 7.

Appetizers

Mini Elk Wellingtons

Served with pomegranate demi glace,

 leek soubise, fig essence, and micro lettuce. 12.

Family Night

Tuna Noodle Casserole

Tuna, peas, celery, onions, and egg noodles mixed with cream

 of mushroom soup and cheddar cheese baked in a

 casserole dish with a topping of crushed potato chips

Full 14.95. Light 9.95

Pasta

 Rock Shrimp & Angel Hair Pasta

Sauteed rock shrimp in a lemon garlic extra virgin

olive with tomatoes, fresh herbs, and artichokes.

Full 22. Light 18.

From the Grill

Beef Bourguignon

A French style beef stew consisting of beef tenderloin, 

wild mushrooms, and onions braised in a burgundy wine

 and served with parsnip whipped potatoes.

Full 26. Light 21.

Fresh Fish 

Crab Stuffed Flounder

Served with burre blanc tomato couscous

and vegetables du jour. 31.

Grilled Mahi Mahi

Served with a honey miso glaze, basmati rice,

flageolet pilaf, soy ginger vinaigrette, and

Free flow vegetables. 23.

Stop by and try your favorite today!