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Menu for April 27th-May 8th

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Starter (choice of):

-Shiitake Mushroom, Scallion and Miso, Chicken, Wild Rice and Tomato or Exotic Mushroom or

Cream of Asparagus.


-House Salad, mixed greens, grape tomatoes, cucumbers, grapes, radish, white balsamic vinaigrette.


Entrees (choice of):

-BBQ Chicken Thighs: skinless chicken thighs, BBQ sauce, roasted baby potatoes, grilled vegetables


-Pan-Seared Monkfish: Pan-seared monkfish, lemon and dill sauce, vegetable cous cous, grilled asparagus spears


-Italian Sausage and Peppers: Grilled sweet Italian sausage, sautéed sweet onions and tri-color peppers, jasmine rice


– Teriyaki Beef Stir Fry-beef tenderloin tips, teriyaki glaze, jasmine rice, baby corn, baby bok choy, carrots, bamboo shoots



Chef’s Choice