Thinly Sliced Prime, Forty Day Aged Top Round topped with Capers, Hearts of Palm and Arugula with Shaved Parmigiano-Reggiano and Extra Virgin Olive Oil
Sample Seasonal Menu
Appetizers
Carpaccio
12
Mussels
12
Prince Edward Island Mussels with Cider-Coriander Cream Sauce, Green Onion and Crostini
Apple Beggar's Purse
11
Sautéed Apples, Onions, Gorgonzola Cheese and Walnuts in Pastry with Thyme Butter Sauce
Lobster Hushpuppies
10
Four Maine Lobster Hushpuppies with Lime and Honey Dijon Sauce
Escargots
10
Burgundy Helix Snails with Cremini Mushrooms in Creamy Gorgonzola Sauce over Crostini
Red Beet Carpaccio
10
Thinly Sliced Red Beets with Bosc Pears, Arugula, Toasted Walnuts, Goat Cheese and Apple Cider Vinaigrette
Stuffed Tart
12
Brie Stuffed Tart with Portabella Mushroom, Spinach, Roasted Garlic and Pine Nut Salsa over Port Wine Reduction
Foie Gras
18
Pan Seared Hudson Valley Foie Gras over Brandied Apple and Almond Bread Pudding with Blueberry-Port Gastrique
Artisan Cheese Plate
17
Chef's Nightly Selection of Artisan Cheeses and Accompaniments
Soups & Salads
House Salad included with Main Course
6
Tega Hills Farm Mixed Greens lightly tossed in our House Made Herb Vinaigrette Substitute Soup, Spinach Salad or Caesar Salad for an additional $3
Soup
7
Chef's Soup of the Day
Caesar Salad
8
Traditional Caesar Salad with Parmigiano-Reggiano and House Made Croutons
Spinach Salad
8
Baby Spinach and Hard Boiled Quail Egg with Warm Bacon and Maple Vinaigrette
Dress up Your Salad
With Fresh Gorgonzola, Feta Cheese, Hearts of Palm, Goat Cheese or Pine Nuts for an Additional $2 or Warm Fried Calamari for an Additional $3
Main Courses
Barramundi
36
Sautéed South Pacific Barramundi topped with Maine Lobster and Rich Lobster Butter Sauce with Asparagus
Scallops
35
Sautéed Sea Scallops over Aged Goat Cheese and Cauliflower Gratin with Brussels Sprouts and Bacon Jam Butter Sauce
Steelhead Trout
29
Sautéed Norwegian Steelhead Trout over Apricot Mashed Sweet Potatoes with Pistachio Cream Sauce and Hericot-Verts
Veal Chop
37
Grilled Provimi Veal Chop and Jumbo Shrimp over Smashed Fingerling Potatoes with Cremini Mushrooms, Capers and Sherry Garlic Butter Sauce with Asparagus
Elk Chop
42
Grilled New Zealand Elk Chop with Smoked Bacon-Braised Cabbage, Potato Gratin and Boursin Dijon Cream Sauce
Lamb Chops
39
Rosemary Bread Crumb Crusted Australian Lamb Chops over Israeli Couscous, Black Trumpet Mushrooms and Asparagus with Balsamic Reduction
Pork Chop
34
Grilled Berkshire Pork Chop Stuffed with Caramelized Shallots over Brown Butter Spaetzle with Brussles Sprouts and Caraway Cream Sauce
Filet Mignon
38
Grilled Filet Mignon topped with Stilton Cheese and Mushroom Duxelles over Fingerling Potatoes and Wilted Arugula with Veal Demi-Glace and Sautéed Baby Spinach
Osso Buco
41
Braised Provimi Veal Shank Slow Roasted in Rich Brown Sauce with Horseradish Spaetzle
Chicken
24
Pan Seared Ashley Farms Poulet Rouge Half Chicken with Butternut Squash Polenta, Haricots-Verts and Sage Pan Jus
Penne
22
Penne Pasta tossed with Roasted Tomatoes, Portobello Mushrooms, Green Onions and Gorgonzola Cheese in Garlic Oil (add Grilled Chicken $4, Shrimp $6 or Salmon $6
Desserts
Godiva Chocolate Cheesecake
9
with Vanilla Chanitlly Cream
Beignets
8
served Warm with Cinnamon Crême Anglaise and Coffee Gelato
Vanilla Bean Créme Brûlée
9
Molten Chocolate Cake
10
with Vanilla Gelato
Cinnamon Apple Bread Pudding
10
with Bourbon Caramel and Burnt Bourbon Sugar Ice Cream
Sorbet Trio
9
with Fresh Fruit
Inniskillin Icewine Flight
32
2006 Vidal, Reisling and Cabernet Franc