Entree Feature:
12oz Ribeye - Grilled Ribeye with a Cajun pepper jack shrimp & chef's vegetables.

Seafood Feature:
Grilled Swordfish Puttanesca - 6oz swordfish, grilled and topped with an olive, caper,
and sundried tomato tapenade over coconut turmeric risotto.

Pasta Feature:
Wild Mushroom Pancetta - crispy fried pancetta sauteed with fresh garlic and wild
mushrooms, deglazed with Alfredo and tossed with fettucine.

August Desert Feature:
Peach Cobbler with Vanilla Ice Cream and Caramel