Chef Stoddard’s Specials For January 9-13:

Appetizer – Three-cheese fried ravioli served with a tomato cream
Soup – Clam Chowder
Sandwich – Meatball sub with marinara and melted provolone
Pasta – Porcini & truffle ravioli tossed in a tarragon, sherry, cream sauce
Wild – Wild boar rib chop topped with wild boar chili
Red – Lamb T-bones with demi-glace and jalapeno jelly
Fish – Seared tuna, topped with shrimp tossed in a sriracha butter
White – Pork loin topped with crawfish coconut curry
Dessert – Peanut butter landslide pie