SATURDAY LUNCH PETE'S IN THE CARIBBEAN!

MEXICAN PULLED PORK CALZONE
Slow cooked pulled pork, grilled peppers, onions, tomatoes, cajun seasoning, and colby jack cheese. Served with a side of salsa.  Pete got this recipe from  his very best friend Javier.   8.95

CORDON BLUE SANDWICH
A tender marinated chicken breast topped with  ham, swiss, asiago cheese , lettuce, tomato, and mayo on a hamburger bun. Served with fries.  8.95

6OZ SALMON
A lunch portion of a salmon filet, lightly seasoned then broiled to perfection.  Served with your choice of potato and chef's vegetables.  Also available with a choice of Teriyaki, Cajun, Jerk or Bernaise sauce.  10.95

MANGO RELISH TILAPIA PLATTER
A fresh tilapia filet, grilled then topped with Caribbean spices and Mango Salsa, served with fresh seasonal fruit and a wild greens salad with Mango Lime Vinaigrette dressing  10.95

CARIBBEAN STYLE RIBS
A full slab of ribs marinated in a Guava BBQ sauce, slow roasted, and then char-grilled to order. Served with Chef's vegetable and choice of potato.  (Also available as a half slab for $11.95).  14.95

SPECIAL ENTREES SERVED WITH A SOUP OR SALAD
SOUP: CREAM OF CHICKEN & RICE
   SUB FRENCH ONION- $1.25
   SUB CHILI- $2.25
VEGETABLE: CARIBBEAN MIX
DESSERT: $4.95 PUMPKIN CHEESECAKE
DRINK: $5  MARGARITAS 
DRINK: $9.00 CORONAMARGARITA (MEXICAN BULLDOG)
WINE: AVALON CABERNET  BTL-$18
WINE: OBIKWA PINOT GRIGIO BTL-$18




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