DINER (919) 419-0907
CATERING (919) 403-7707

Mon-Sat 8am–8:30pm; Sun 8am–2:30pm

 

 Specials for March 18th – March 23rd      

 

 

Appetizers

Crispy Fried Shrimp – Six fried shrimp in a wonton wrapper served with Thai Chili sauce.

Pimento Cheese Fritters – Six Fritters, lightly fried and served with our house made Ranch dressing.

 

Wedge Salad – Topped with blue cheese crumbles, bacon, diced tomatoes and blue cheese dressing on Iceberg lettuce.

 

 

Soup Specials

 

 

 

Shrimp Gumbo – Shrimp, “the Holy Trinity”, and Okra in a rich Brown Roux.

Chilled Asparagus Soup – A chilled creamy blend of Asparagus, onions, celery, honey and cream.

 

Dinner Specials

Slow Roasted Prime Rib (Available Friday Night only) – Served with horseradish sauce, au jus, and your choice of two sides

 

Corned Beef & CabbageTraditional Corned Beef and Cabbage served with Potatoes and Carrots with a Guinness mustard sauce.

 

Caribbean Jerked Mahi Mahi – An 8-ounce portion of Caribbean seasoned Mahi Mahi topped with a Mango Chutney, Roasted Sweet Potato Hash and sautéed Haricot verts Green Beans.

 

Shrimp Primavera – Angel hair pasta tossed with Shrimp, cherry tomatoes, asparagus, roasted red pepper and a White wine pesto sauce with Garlic Bread and a side garden salad.

 

Chicken Avocado Caprese Salad – Grilled Chicken Breast, chopped romaine and Spring Mix, cherry tomatoes, mozzarella, avocado tossed in a Balsamic vinegarette.

 

Chicken Cordon Bleu Chicken breast stuffed with ham and Swiss cheese, topped with Dijon mustard cream sauce, served with French green beans and garlic mashed potatoes.

 

Shrimp and Grits – Sautéed shrimp served with country ham, tomatoes, mushrooms, and scallions over fried cheese grit cakes with a lemon broth.

 

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.