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Join us for dinner 7 days a
week, lunch Wednesday - Saturday and Sunday Brunch. We also have
several
special events
throughout the year such as Wine Tasting Dinners.
Brunch
Menu
Jump Starters $6
- Mimosa - Champagne and orange juice, a traditional Sunday morning favorite.
- Kir or Kir Royale - Chardonnay or Champagne with a touch of crème de casis. An elegant beginning.
- Bellini - Champagne with a splash of peach schnapps.
- Bloody Mary - A classic using our own special recipe.
- Keokee Coffee - Brandy, Kahlua, and French roast coffee with fresh whipped cream.
Salads
- Garden salad - with choice of creamy bleu cheese, buttermilk, creamy garlic or honey-rosemary vinaigrette $5
- Boston Bibb salad - with fresh smoked salmon, chevre, and lemon vinaigrette $12
- Mixed greens salad - with seasonal fruit, pecans, and citrus balsamic vinaigrette $9
- Caesar salad - with croutons and parmesan $6 (With grilled chicken additional $5)
- Fresh fruit bowl - Seasonal fruits are a great way to start your day $8
Sunday Features
Includes bacon or Canadian bacon and a fruit garnish
Pure maple syrup is available for .95 per serving
- Buttermilk pancakes $8
- Raspberry-buttermilk pancakes with orange butter $9
- Candied-pecan-crusted French toast $10
- Traditional French - toast with challah bread, cinnamon and vanilla $8
- Crepes - with seasonal berries, mascarpone, and honey-orange sauce $10
- Eggs Florentine - Fresh spinach, poached eggs, and hollandaise sauce with fresh asparagus,
served over toasted English muffin $9
- Eggs Benedict - Canadian bacon, poached eggs, and hollandaise sauce with fresh asparagus,
served over toasted English muffin $10
- French Quarter - Poached eggs, toasted baguette, andoullie sausage, smoked gouda,
and spicy hollandaise $14
- Crab cakes and eggs - Jumbo lump crab cakes, poached eggs, and béarnaise sauce $14
- Grilled Portobello sandwich - with spinach, roma tomatoes and Maytag blue $8
- Grilled chicken sandwich - with basil pesto, mozzarella, roma tomatoes and leaf lettuce $9
- Quiche - of the day with potatoes $9
- Soup of the day $3 cup/$7 bowl
Build your own 4 egg omelette $9
Includes choice of 2 ingredients ($1 for each additional), bacon or Canadian bacon, potatoes, and a fruit garnish
- Cheddar, Chevre, mozzarella, cream cheese, Italian sausage, ham, chorizo,
hot smoked salmon, spinach, mushrooms, spinach pesto, bell pepper, onions, and tomato
The Rosetti kid’s special
- Scrambled eggs, pancake, bacon and potatoes $7
Executive Chef Robert Cook
Reservations 563-289-4156 or
contact@faithfulpilot.com
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Lunch Menu
Starters
Mimosa - champagne and
orange juice - $6
Kir or Kir Royale -
chardonnary or champagne with a splash of creme de cassis - $6
Bellini - champagne
with a splash of peach schnapps - $6
Bloody Mary -
housemade mix and served with olives and lime - $6
Keokee coffee -
brandy, Kahlua, and French roast coffee topped with whipped cream
Appetizers
Tomato, basil and
mozzarella bruschetta drizzled with aged balsamic $6
Gnocchi with lemon,
tarrgon, fennel, and brown butter - $7
Braised chicken and
black bean nachos with roasted sweet corn salsa and lime creme
fraiche - $8
Salads
Artisan greens with
your choice of green tea vinaigrette, honey rosemary vinaigrette,
creamy buttermilk, creamy garlic, or Maytag blue cheese $5
Large Caesar - $7; add
chicken $2; add shrimp $3
Blueberries,
gorgonzola, walnuts, and artisan greens tossed in a mascarpone
tarragon vinaigrette $7
Soup of the day - bowl
$6; cup $4
Entrees
Steamed mussels with
tarragon, roasted garlic, and white wine brown butter sauce $9
Pappardelle pasta
tossed with pine nuts, wild mushrooms, spinach, basil pesto,
parmesan, and Maytag blue cheese $9
Spinach wrap with
roasted red bell peppers, shallots, and zucchini with herbed
chickpea spread, arugula, and feta cheese $7
Burger of the day
Marinated chicken
breast with sliced mozzarella, oven dried tomatoes, and pesto creme
fraiche on foccaccia $8
Parmesan and white
truffle crusted pork tenderloin with beer cheese sauce on a pressed
baguette $9
Grilled chicken salad
with concord grapes, walnuts, celery on a croissant $7
Smoked duck Monte
Cristo with pomegranate sauce $10
All sandwiches
come with choice of the following sides:
White truffle
fries, fried mushrooms with aioli, herb roasted potatoes,
artisan salad (add $1), cup of soup (add $2)
Executive Chef
Robert Cook
| Dinner
Menu New for Fall 2010
Appetizers
Crispy zucchini blossoms stuffed
with herbed goat cheese 10
Mussels steamed with Grand Marnier, soy sauce, garlic, ginger
and scallions 12
Roasted market vegetables with herbed goat cheese 8
Flatbread with slipper lobster, roasted fennel and Gouda cream
topped with watercress 12
Cheese flight 12
Salads
Artisan greens with choice of
honey-rosemary vinaigrette, green tea vinaigrette, Maytag
blue, creamy garlic, or buttermilk dressing 5
Caesar 6
Tomato and basil salad with shaved Manchego and balsamic glaze
9
Watermelon topped with arugula, chevre, daikon, and pistachios
tossed in champagne vinaigrette 10
Entrees
Ginger soy glazed salmon with pickled cucumbers and shallots
over minted couscous with peas and hazelnuts 24
Spice rubbed Filet of beef tenderloin with a pickled jalapeño
and basil chimichurri, grilled baby bok choy, and brown rice
with raisins and cashews 30
Black pepper crusted duck breast with a dark cherry coulis,
goat cheese polenta and sautéed green beans 28
Grilled Ribeye with a red wine demi glace, herb roasted baby
Yukon potatoes, and creamed Swiss chard 28
White wine poached trout with oven dried tomatoes, Swiss
chard, and kohlrabi in a tomato, roasted garlic and rosemary
broth 26
Roasted garlic and blue cheese stuffed chicken breast over
butternut squash and leek puree, sautéed market green beans
with water chestnuts and a white wine jus 24
Grilled lamb chops with a tarragon pesto, Manchego au gratin
and roasted fennel 32
Applewood smoked venison tenderloin with Gouda polenta,
sautéed Swiss chard, and beet chips 32
Pastas
Farfalle pasta with sautéed slipper lobster, roasted corn, and
red bell pepper finished with and oven dried tomato basil
cream 18
Pappardelle pasta with wild mushrooms, spinach, toasted pine
nuts, basil pesto, Gorgonzola, and parmesan cheese 17
Chorizo, chicken, shrimp, tomatoes, and scallions over
fettuccine pasta tossed with a Cajun cream sauce 18
Executive Chef Robert Cook
Martini List
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