Fall Harvest Week

4 Courses $35 or 2 Courses for $27

Course One

BUTTERNUT SQUASH SOUP
Topped with creme fraiche & rosemary chipotle roasted nuts
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WILD MUSHROOMS ON SOURDOUGH
Shiitake and porchini mushrooms, chives and lemon on toasted sourdough
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SOUTHERN PECAN & APPLE SALAD
Arugula lightly dressed with our citrus vinaigrette, apples, blue cheese & candied pecans

Course Two
SEARED SCALLOP AND CHORIZO
Scallop over cauliflower puree with
chorizo and lemon
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DEVILED EGGS 3 WAYS
Bacon, sour dill pickle & chives
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PEPPERS & FRESH MOZZARELLA
Roasted red peppers, serranos, lemon & basil

Course Three
BRAISED LAMB SHANK
Over white beans and sautéed greens
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GRILLED FLATIRON STEAK
Salsa verde, mashed potatoes, roasted carrots
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PAN SEARED COD
Braised greens, grape tomatoes and shaved fennel over an orange yuzu sauce

Course Four
CHOCOLATE PRETZEL BREAD PUDDING
With homemade caramel
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BAKED APPLES WITH BRIE
Warm apples and brie with maple syrup

GERMAN SOFT PRETZELS 6
Served warm with a Weissbier cheddar
dipping sauce along with a reisling mustard.

BUSUM ISLAND SHRIMP COCKTAIL 10
Steamed with Oktoberfest bier with German spices.
Served with a creamy horseradish sauce.

GERMAN SAU:ERBRATEN 23
Slow roasted beef roast with German spices with a ginger snap gravy. Served with braised red cabbage and your choice of a potato pancake or warm German potato salad.

BRATS AND KNOCKS 17
Bacon sauerkraut, reisling mustard. Served with braised red cabbage & potato pancakes or a warm German potato salad.

CHICKEN SCHNITZEL 17
Sauteed with capers and finished with a traditional German lemon and anchovy sauce. Served over egg noodles

Every Thursday Evening Starting At 9PM

Winning Team Receives a $50 Gift Card!