Chef's Daily Features

BIMART WILLAMETTE COUNTRY MUSIC FESTIVAL WEEKEND

*ANGUS PRIME RIB WITH CREAMED HORSERADISH AND AUJUS
*FRESH DUNGENESS CRAB AND SHRIMP LOUIS SALAD WITH AVOCADO AND TOMATO
*SCAMPI STYLE SHRIMP AND SCALLOPS WITH A GARLIC-MUSHROOM WHITE WINE SAUCE.
*APPETIZER: SHRIMP CEVICHE SERVED WITH CRISPY TORTILLA CHIPS


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