C H E F ’ S   S P E C I A L S

T H U R S D A Y ,   M A R C H   3 0 ,   2 0 2 3 -
S U N D A Y ,   A P R I L   2 ,   2 0 2 3
 
soup du jour
 
B R O C C O L I   C H E D D A R
5 / 7
 
salad & appetizer
 
W E D G E   S A L A D
iceberg, tomato, bacon,
onion, blue cheese dressing
8 / 1 0
 
A S I A N   C H I C K E N   S L I D E R S
fried or grilled chicken topped with an
asian vege blend on brioche slider buns
1 4
 
entrees
 
C H I C K E N   C O R D O N   B L E U
seasoned and fried chicken breast topped
with ham and melted swiss, mashed potatoes and
whole grain cream sauce, choice of vegetable
2 6
 
C O T T A G E   P I E
ground beef with mixed vegetables in gravy
topped with toasted cheesy mashed potatoes
22
 
S H R I M P   &   L O B S T E R
S T R O G A N O F F
seared shrimp and lobster tossed in mushroom
gravy, served over pappardelle pasta
2 6
 
dessert
 
C I N N A M O N  &  C A R A M E L
A P P L E   C O B B L E R
A  L A   M O D E
12

GRILL ROOM 
RESERVATIONS
614-410-1313 ext. 3