Cape Gazette

Bison Ribeye, Calamari, Tatake' Salad, Chilean Sea Bass

By JD's Cafe | Jul 04, 2014
Happy Fourth of July

enjoy our...

hand cut ribeye topped with crumbled bleu cheese, berry demi glaze, with golden horseradish parsnip mashers and wilted spinach-endive, 30

Fresh cut calamari hand breaded and flash pan fried, served with hearty diablo marinara, 10

Seared ahi tuna, over seaweed slaw with sesame vinagrette, with wonton chips, wasabi and candied ginger, 12

Oven roasted chilean sea bass, topped with lemon-shallot butter, served with risotto and sauteed root vegetables, 18 taste, 27 main

as free parking

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