WEDNESDAY: 3 Course Dinner

WEDNESDAY:

WOOD FIRE WING
chili oil, crumbled feta, tzatziki dipping sauce GF2

P.E.I. MUSSELS*
white wine, Spanish chorizo, garlic, cilantro, chili butter, grilled bread GF2

KOREAN BBQ PIG WINGS
Korean BBQ sauce & Sambal GF (when available)

THE FLAMING DRAGON ROLL
crab, tempura shrimp, eel, cucumber, avocado, spicy mayo, unagi sauce, tobiko, crunch GF V

Suggested wine pairing - Prosecco DOC, Italy $6

BLACKENED SALMON*
pork belly, spinach, sweet potatoes, apple cinnamon reduction GF

Suggested Wine Pairing - Simonsig Chenin Blanc, Western Cape, South Africa $5

GOLDEN DRAGON STREET NOODLES
marinated tofu, rice noodles, julienne carrots, zucchini, sweet onions, jalapeños, Thai coconut sauce, peanuts VG V

Suggested Wine Pairing - Simonsig Chenin Blanc, Western Cape, South Africa $5

HALF ROASTED CHICKEN
lemon & thyme brine, roasted potatoes, sautéed garlic swiss chard, lemon pan sauce GF

Suggested wine pairing - Au bon Climat Chardonnay, Santa Barbara, CA $8

SHRIMPS ON THE BARBIE*
smoked gouda grits, glazed shallots, confit tomatoes, garlic, pork belly, crispy kale GF

Suggested wine pairing - Au bon Climat Chardonnay, Santa Barbara, CA $8

HANGER STEAK*
12oz., goat cheese & chive smashed red potatoes hash, sautéed kale, sweet demi-glace, crispy tobacco onions GF

Suggested wine pairing - Stonestreet Cabernet Sauvignon, Napa Valley, CA $12

MOLTEN CHOCOLATE CAKE
Topped with salted caramel, served with candied pecans and house-made vanilla bean ice cream GF

Suggested Wine Pairing - Warre's Otima 10 yr Tawny Port, Durienese, Portugal $12

CHEF'S CHOICE DESSERT