The Chef’s Suggestions
Friday, June 12 – Sunday, June 14
Entree
Caribbean Escovitch
Haddock lightly fried & tossed in an infused vinegar sauce with pickled carrots
onions & peppers, accompanied with crispy vegetable fritters
Appetizer
BBQ Chipotle Rib
St. Louis style pork ribs slow cooked with our chipotle-barbecue spice blend, then lightly
charred & glazed with bourbon barbecue sauce, served with grilled street
corn esquites & house coleslaw
Salad
Butterleaf Spring Salad
Butterleaf lettuce tossed with cherry radishes, sunburst tomatoes, blanched asparagus
sweet peas, avocado, toasted pistachios, a blend of fresh herbs & parmesan
cheese in a lemon-Dijon vinaigrette