July, smack dab in the middle of summer. Hope everyone had a great 4th of July!
The Appetizer we have this month is a Fire Cracker Prawn Cocktail with Oregon bay shrimp. It’s served with a cilantro-lime cocktail sauce. Very summer like, light, spicy and you get both kinds of shrimp. The Chef’s Special is a Free Range Breast of Chicken with a peach glaze and roasted vegetables. The chicken is organic farm raised, tender, juicy and seasonal. Our Salad Special for July is an Oregon Bay Shrimp Wedge Salad, with chopped egg and our own Russian dressing. It’s also very light, crispy, fresh, and a new take on a Shrimp Louis. The Steak Special is a 14 oz. CAB New York steak, encrusted with horseradish and garlic, served on fresh broccolini, chipollini onions and pancetta. It is a nice thick steak, so tender and packed with flavor. Hard to find a steak like this around here. I’m getting Fresh Wild Caught Sockeye Salmon from the Columbia river for the Fresh Catch on the menu this month. It is a beautiful fish, with a spiced-citrus glaze, watermelon-orange relish and fresh watercress and char-grilled. It is a nice seasonal dish. The Pasta Special is an Angel Hair Pasta with a Grilled Smoky Chicken Breast, tomato, spinach, garlic and feta cheese which is also a light dish . It’s tossed with olive oil and fresh basil. Our 9.95 Dinner Special is a great deal. Very summer like and if you like BBQ ribs then the Smoked BBQ Baby Back Ribs are for you! We smoke our own ribs, finish them on the grill with our own BBQ sauce, served with garlic mashed potatoes and grilled corn.
It’s summer time here at the Regency Grill, so bring someone special and plan your next meal here.. We have the Terrace open with outside seating and very pleasant on a summer evening.
Good eating! Chef Dale Fowler CEC