Friday March 8

Friday Dinner

17 taps to choose from and 4 wine taps!

Oysters are in! Dozen or Half

Southern Style Baby Back Ribs – 22

PEI Mussels – white onion, butter and white wine, Fries and garlic mayo, baguette to dip

Feature Pizza – sausage , oregano, roasted red peppers

Feature Burger – Pineapple, Swiss, Smokey BBQ sauce,

We have very special beef strip loin tonight

Hormone and anti biotic free. Farmer was Peter Watson from Ayr, Ontario. Breed is Red Angus Feed is non – gmo corn, corn silage, field peas, fermented Alfalfa hay. dry aged.

This is a very special beef. 10oz Strip – 37

Olive Oil Poached Salmon filet

14oz Cast Iron seared Ribeye w Marsala Cream

Lobster Pappardelle w butter, brandy, marinara and hint of cream

Veal scallopine w artichokes, oven baked black olives, roasted red pepper, hint of lemon and white wine

Chicken and Shrimp Curry on Udon noodles

Beef Tenderloin w soy ginger reduction

Seared skin on chicken breast w dijon mushroom white wine and cream sauce

Schniztel w cheddar cheese and bacon sauce

#queensbarandgrill #portelgin #saugeenshores #brucecounty #welovefood