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Fresh Fish Thursday!

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BrooksPlaceTavern created the topic: Fresh Fish Thursday! 20 Feb 2014 15:30 #1

Every Thursday night we offer a delicious fresh seafood entree. Tonight's special: Blackened Scallops w/ Red Pepper Risotto.

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 13 Nov 2014 16:50 #2

Fresh Catch tonight: Yellowfin steaks!

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 29 Jan 2015 14:30 #3

Fresh Catch tonight: Trout Almondine!

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 02 Apr 2015 16:35 #4

It's Fish and Chips Thursday! Try this paired with a cold Dale's Pale Ale or a glass of Babich Sauvignon Blanc.

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 22 Oct 2015 16:39 #5

Fish and Chips tonight! A Conifer favorite!
Hot chili always a great way to welcome Old Man winter. See you tonight.

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 29 Oct 2015 15:38 #6

Fresh Fish Thursday this evening is Sole Florentine served with pilaf quinoa. Try that with our new Perdroncelli Sauv Blanc. Soup of the Day is our popular Carrot Curry. Also Left Hand Milk Stout is back and pouring beautifully!

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 05 Nov 2015 17:25 #7

Tonight our fresh fish feature is Grilled Swordfish, served with rice pilaf and asparagus. Try this delicious dish with a glass of Eve Chardonnay or a pint of Sierra Nevada Celebration Ale.

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 03 Dec 2015 17:36 #8

Tonights Fresh Catch features Fried Catfish with Cheddar Mashed Potatoes and Broccoli. Come join us for dinner!

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 10 Dec 2015 16:52 #9

Salmon Piccata served with rice pilaf is our special this evening.

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BrooksPlaceTavern replied the topic: Fresh Fish Thursday! 17 Dec 2015 16:17 #10

Fresh Fish Thursday is a Deconstructed Tuna Taco ~ wild yellow fin tuna with cajun spices, seared and served with black beans, corn & potato hash. Served with your choice of soup or salad.

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