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Our Current Menu
Open seven days a week 5:30 p.m. to 8:30 p.m. Reservations Required
Menu subject to change depending upon ingredient quality and availability
CLICK HERE TO MAKE A DINNER RESERVATION ONLINE
APPETIZERS
CRAB CAKES AIOLI
House recipe, jumbo lump crab cakes pan browned and
served with thyme infused aioli sauce
Nine dollars
SMOKED TROUT
An individual fillet with horseradish-dill sauce
Twelve dollars
ASIAN BARBEQUED BABY BACK RIBS
Wild boar baby back ribs in an Asian marinade slow braised
and wok sauteed with Hoisin sauce
Seven dollars
PHYLLO WRAPPED CAMEMBERT
Camembert cheese wrapped in phyllo dough and baked served atop
baby greens with candied macadamia nuts, mango-papaya chutney,
balsamic syrup and basil infused oil
Eleven dollars
KANGAROO SATAYS
Lean kangaroo loin skewered with pineapple and served with spicy peanut sauce
Twelve dollars
SHRIMP WITH TOMATO & GREMOLATA
Jumbo shrimp sauteed with garlic, red pepper flakes, fennel seed,
fresh parsley, lemon zest and Chardonnay served over
home made cornbread
Nine dollars
SOUP / SALADS
BUTTERNUT SQUASH BISQUE
Six dollars
GOURMET SOUP DU JOUR
Chef’s choice, changes daily
Priced Accordingly
HOUSE SALAD
Mixed spring greens, cucumbers, grape tomatoes and feta cheese
tossed with apple cider vinaigrette
Five dollars
CAESAR SALAD
Romaine lettuce, croutons and traditional Caesar dressing
Seven dollars
BABY SPINACH SALAD
Baby spinach leaves tossed with mango, pancetta bacon and
tomato vinaigrette topped with a parmesan tuille
Six dollars
BOSTON BIBB SALAD
Bibb lettuce tossed with hazelnuts, blood oranges,
prosciutto and balsamic vinaigrette
Seven dollars
ENTREES
Entrees may be served without sauce upon request
HANGER STEAK
Flavorful hanger steak marinated with garlic, thyme, oregeno, rosemary, Merlot
and extra virgin olive oil grilled and served with bacon chimichurri,
sauteed baby carrots and mashed purple potatoes
Twenty-four dollars
VEAL SHANK 'OSSO BUCO STYLE'
Tender veal shank slow braised with root vegetables in a Chianti wine sauce
served with portabello mushroom ristotto and sauteed baby spinach
garnished with blood orange zest and parsley
Thirty-six dollars
BISON TENDERLOIN DIANE
Pan seared, farm raised buffalo tenderloin steak served atop a grilled brioche crouton
with a sauce of garlic, red wine, brandy, demi-glace, Dijon mustard,
Worcestershire, heavy cream and burron mushrooms accompanied
by fingerling potatoes and baby carrots
Thirty-eight dollars
WILD ALASKAN SOCKEYE SALMON
Fillet of salmon sauteed with fresh thyme, garlic cloves and lemon slices served
with fennel-onion confit and tapenade sauce accompanied
by grilled asparagus and mashed Yukon Gold potatoes
Twenty-four dollars
CRISPY PAN SEARED CHICKEN & SHRIMP
Free range chicken breast crispy seared with jumbo shrimp and a sweet garlic
pan sauce accompanied by sauteed brussel sprouts with
pancetta bacon and mashed purple potatoes
Twenty dollars
BISON STRIP STEAK
Fresh cut, eight ounce strip steak grilled and crusted with melted bleu cheese
served with Port wine infused demi-glace, roasted vegetables
and mashed Yukon Gold potatoes
Thirty dollars
PITTSBURGH FILET MIGNON
Eight ounce filet marinated in an herb infused beef broth, pan blackened,
topped with herb butter and sautéed mushrooms, grilled asparagus
and mashed Yukon Gold potatoes
Thirty-six dollars
ROAST DUCK
Half a succulent duckling roasted crisp and served with Cumberland sauce,
mashed Yukon Gold potatoes and grilled asparagus
Twenty-eight dollars
KUROBUTA PORK LOIN
Imported Kurobuta pork loin grilled with roasted garlic and served with
Sauce Diable accompanied by mushroom-sage bread pudding
and sauteed broccolini
Nineteen dollars
CITRUS SHRIMP CAPELLINI
Poached jumbo shrimp combined with wild mushrooms, sugar snap peas,
baby arugula and capers in a citrus-shrimp sauce over angel hair pasta
Twenty-six dollars
ROASTED RACK OF LAMB
New Zealand lamb rack marinated with thyme, rosemary, oregano, garlic and olive oil
pan seared and oven roasted finished with Salsa Verde accompanied by
roasted fingerling potatoes and roasted artichokes,
Kalamata olives and Roma tomatoes
Twenty-five dollars
VEGETABLE SAUTE
Artichoke hearts, tomatoes, Kalamata olives and baby carrots sauteed
with olive oil and garlic served over papardelle pasta
Sixteen dollars
Executive Chef
Matthew Revak
DESSERTS
CHOCOLATE-RASPBERRY TRUFFLE PROFITEROLES
Three profiterloes filled with chocolate-Chambord ice cream drizzled
with anglaise sauce and bourbon hot fudge sauce garnished
with fresh raspberries and fresh whipped cream
Eight dollars seventy-five
BLUEBERRY-PEACH CROSTADA
A warmed, homemade tart filled with baked almond cream topped
with blueberries and a latticed crust finished with creme fraiche ice cream,
carmelized peaches and anglaise sauce
Eight dollars ninety-five
THE GRASSHOPPER
Chocolate-mint semi-freddo with chocolate wafer crust and a shiny,
Dark chocolate glaze served with white and dark chocolate suaces
Seven dollars ninety-five
STRAWBERRY TWIN
A mini strawberry shortcake on a pillow of strawberry coulis alongisde
buttermilk panna cotta topped with macerated strawberries
with a cookie tuile
Seven dollars twenty-five
CHOCOLATE VALRHONA CAKE
A warmed chocolate cake with a moist ganache center served with
vanilla-praline ice cream and a port wine-cherry reduction sauce
finished with vanilla anglaise
Eight dollars fifty
SEASONAL FLAVOR INFUSED CREME BRULEE
Traditional smooth custard topped with caramelized sugar,
flavors vary, please ask your server
Six dollars ninety-five
Pastry Chef
Jennifer Yemola
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