These recipes have been inspired by the regional American cooking that flourishes in firehouses around the country.
Week of July 26th
Mixed Seafood Salad with a Lemon Vinaigrette
Bay Scallops, Rock Shrimp, Calamari and Mussels |
19.50 |
Roasted Beet Salad
Raspberry-Balsamic Vinaigrette, Blue Cheese and Walnuts |
12.95 |
Iceberg Lettuce Wedge Salad
Shaved Red Onions, Diced Tomatoes, Creamy Blue Cheese Dressing |
7.75 |
Wagyu Kobe Burger with Smoked Gouda
Baby Frisée, Beefsteak Tomatoes, Roasted Garlic Mayonnaise,
French Fries |
14.50 |
Spicy Louisiana Style Gumbo with Rice
Blue Crab Claw Meat, Tiger Shrimp, Andouile Sausage, Chicken |
17.95 |
Fettuccini Pasta with Chicken
Mushrooms, Spinach and Cream Sauce |
19.50 |
Grilled Chinook Salmon
Aromatic Rice Blend, Gren Beans and a Cucumber-Melon Salsa |
21.95 |
Grilled White Fish
Roasted Potatoes, Caprese Portobello Napoleon and a Lemon Caper
Butter |
23.95 |
Smoked Barbecue Baby Back Ribs
Served with Creole Mashed Potato Salad and Sautéed Corn |
27.95 |
Desserts |
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Tres Leches Cake
With Strawberries and Sweet Whipped Cream |
8.00 |
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