Dinner Features Thursday, October 18, 2018 Tenderloin Bruschetta Thinly sliced grilled beef tenderloin, served on warm crostini, topped with tomato, fresh basil, garlic, and a Dijon-horseradish cream. 10 Seasonal Salad Beet And Goat Cheese Salad Roasted beets, breaded and lightly fried goat cheese, topped with lemon arugula and balsamic glaze. 10 Featured Soups Chicken Noodle $4 bowl Chicken Tortilla Circle L Chili $5 bowl Burger of the Month Eight-ounce Circle L patty, cheddar cheese, maple bacon and apple chutney topped with sriracha-maple aioli, on a butter grilled Kaiser Bun. Served with Gold N’ Krisp chips. 12 Featured Entrees Boneless breast of chicken lightly breaded; stuffed with roasted tomatoes, fresh mozzarella and sweet basil; pan seared and finished in the oven. Served with scalloped potatoes and steamed broccoli. 19 Black n Blue Pasta Blackened beef tenderloin tips tossed with imported penne pasta, fresh spinach, wild mushrooms, caramelized onions and a blue cheese alfredo sauce. 24 Mediterranean Salmon Salmon filet lightly rubbed with paprika and cumin; pan seared. Served over Spanish rice. 22 Maple Glazed Scallops Jumbo sea scallops wrapped in bacon and maple glazed, butternut squash puree and sautéed potato cubes 31 Broiled Cold Water Lobster Tail One-pound Canadian lobster tail broiled with white wine, lemon and butter, served with House vegetables and your choice of side. (Market Price) Tempting Treats! All of our desserts are prepared in house, from scratch. Today’s featured dessert is: Served with whipped cream and a caramel drizzle. 5
