Happy Hour Thursdays 4.30-7.30



Come join us for our weekly Happy Hour, from 4.30 to 7.30 pm at the Bar and CoffeeShop Area. Half off appetizers and 20% off ALL Liquor, Beer, and Wine!

Valentine Martini Specials


Stupid Cupid: Absolut Citron Vodka, Sloe Gin, Lemon Juice and topped with a Strawberry


Strawberry Love: Absolut Vanilla Vodka, Strawberry Schnapps, splash of Sprite, garnished with a Strawberry


Chocolate Covered Strawberry: Absolut Vodka, Strawberry Schnapps, a Godiva Liquor Float, served with a Strawberry


Dinner Specials for Jan.10th – Jan. 17th, 2013



Soup: Potato Leak and Chive


Appetizer: Escargot with Herb Curry Sauce, Shiitakes, Tomatoes


Entree:  Grilled Salmon over Sauteed Wild Mushrooms, Cauliflower Puree, Topped with Wilted Arugula, Olives, Capers, Tomatoes, Sultans, Pine Nut

Dinner Specials for Dec.20th – Dec.27th, 2012



Soup: Red Quinoa Chowder with Sweet Corn


Appetizer: Apple Curry Mussels 


Entrée: Roasted Lamb with Mushroom Risotto, Asparagus and Lamb Demi

Dinner Specials for Dec 13th-Dec 20th, 2012



Soup: Crowder  pea  w/ shrimp


Appetizer: Tuna, Japanese Peppers, Sweet Onion, Ponzu Sauce, Lemon Cream 


Entrée: Grilled Swordfish over Provincial Salad with Herb Lemon Aioli and Artichoke Olive Medley


Dinner Specials for Dec 6th-Dec 13th, 2012


Soup: Tomato Bisque


Appetizer: Sesame Topped Seared Sea Scallops, Coconut Red Curry Sauce, Scallions, Sweet Peppers, Peanuts, Thai Herbs 


Entrée: Grilled Salmon with Shaved Fennel and Citrus Supremes Salad, Grilled Asparagus and Cauliflower Puree

Dinner Specials for Nov 29th – Dec 6th, 2012


Soup: Crab Bisque


Appetizer: Lemon Linguini tossed with Shrimp, Arugula-Walnut Pesto and Tomatoes


Entrée: Roasted Rack of Lamb (Australia) served with Three Cheese Farrotto, Spinach, Sun-Dried Tomatoes, Olives and Rosemary Demi Glace

Dinner Specials for Nov 15 – Nov 22, 2012

  • Soup: Artichoke Bisque

  • Salad: Mixed Greens tossed in Creamy Herb Vinaigrette Dressing, Roasted Baby Beets, Walnuts, Crisp Apples and Goat Cheese

  • Entree: Pan Seared Swordfish served with Pesto Risotto and a Salad of Cherry Tomatoes, Golden Raisins, Capers, and Olives

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