 |
|
Join us for dinner Monday through Saturday.
Currently we are open only for Sunday brunch. Sunday Dinner resumes on Mother's Day and continues through October.
We also have special events such as Wine Tasting Dinners.
Winter Dinner Menu
~ Appetizers ~
- Prince Edward Island mussels in saffron, tomato, garlic and herb broth $10
- Wild mushroom and scallion spring rolls with tamari-ginger reduction and Thai chili dipping sauce $8
- Crab and artichoke dip with toasted tortilla points $9
- Thin crust pizza with bacon, roasted onion, wild mushrooms, oven-dried tomatoes, spinach pesto and smoked gouda $10
- Country chicken liver paté over grilled toast points with fried capers and balsamic reduction $9
~ Salads ~
- Mixed greens with choice of creamy garlic, honey-rosemary vinaigrette, Maytag blue, green tea vinaigrette, or creamy buttermilk $5
- Spinach and mixed green salad with grapefruit, oranges, pecans, chevre and green tea vinaigrette $9
- Roasted beet salad with applewood-smoked bacon and buttermilk dressing $7
- Traditional Caesar salad with freshly grated parmesan and croutons $5
- Tuna carpaccio with Kajiki seaweed salad, wasabi and soy $12
~ Pasta and Vegetarian ~
- Shrimp, mussels, and clams over linguine with preserved lemon, roasted garlic and fresh herbs $18
- Pappardelle pasta with mushrooms, spinach, pine nuts, basil pesto finished with gorgonzola and parmesan cheese $16
- Chorizo, chicken, shrimp, tomatoes and scallions over fettucine with a Cajun cream sauce $17
- Winter vegetable pot pie in puff pastry over mashed potatoes with a red wine reduction $17
~ Entrées ~
- Locally raised breast of chicken stuffed with prosciutto and parmesan served over creamy winter green and wild mushroom risotto $20
- Pan-seared duck breast over organic wehani rice with roasted seasonal vegetables and blackberry peppercorn sauce $18
- Grilled salmon over crab, scallion, and new potato hash, with sweet peas and green garlic sauce $20
- Barbecued soy-ginger and sesame crusted Yellow fin tunaover bamboo rice with chili-lime aioli and fresh pea shoots $26
- New Zealand rack of lamb with red currant wine sauce, roasted new potaotoes and string beans $30
- Grilled fillet of beef tenderloin over rosemary roasted potatoes and seasonal vegetables with peppercorn-cognac cream $28
- Grilled Iowa pork chop with house spice rub and maple cranberry glaze. Served with mustard spaetzle and sauteed winter greens $22
Ask your server about this evening's tempting desserts
Executive Chef Joe Thibodeaux
|
|
