CHEF’S BAR SPECIAL:: Artichoke Boursin Crepe Torte with a Roasted Tomato Sauce and Sautéed Spinach. 13
 
APPETIZER SPECIAL:: Buttermilk Fried Calamari with a Five Pepper Pico and a Spicy Roasted Garlic Aioli. 14
 
ENTREE SPECIAL:: Duck Leg Confit with a Raspberry BBQ Sauce, Sautéed Spinach, Roasted Half Pear and a Cranberry Rice Pilaf. 26