Chef Specials: 8/3–8/16

Appetizer: Zucchini Onion & Potato Tart with Pancetta & Gruyere.

Soup: Grilled Corn Chowder with Avocado: Cup | Bowl

Entree: Seared Rockfish served over Curried Japanese Eggplant & topped with Chili Vinnie & Roasted Beet Relish.

Entree: Guava Jerked Rubbed Ribeye served with Cantaloupe Slaw & Caribbean Potato Salad.

Entree: VA Seafood Bake | Shrimp, Fish, Clams, Oysters & Mussels Steamed in a Crab Stock with Sausage, Potato, Onion & Corn.