It is with a heavy heart that we let you know that this week will be our LAST PRIME RIB and LAST BREAKFAST on Sunday. With the weather warming up and the patio awaiting, we're turning our eyes towards our summer menu.
So make sure you come out on Sunday!
In other news, our lunch special this week is a KOREAN BBQ PULLED RIB BUN with kewpie mayo, cilantro, and daikon pickle.
And for our Friday, Saturday specials we still have 3 courses available with an Easter theme.
Appetizer: WHITE BORSCHTClassic polish easter soup w/ creamy parsnip and smoked sausage
Entree: SLOW ROASTED PORCHETTA Stuffed and rolled pork loin served over roasted root vegetables with pork jus
Dessert: MINI DESSERT WAFFLE STACK Lemon curd and grand marnier strawberries bruleed with chocolate sauce
And, our last Sunday breakfast feature is a HAM, WILD MUSHROOM AND GOAT CHEESE OMELETTE
Followed at 4:30 by our FINAL PRIME RIB DINNER, as always, served in a giant yorkie bowl with mashed potatoes, vegetables, and smothered in gravy.
Hope to see you all!
Kelsey, Chef Murray, and the Pub Team