| Country terrine |
$12.50 |
Duck liver, lamb, and pork with Grainy mustard, apricot preserves and shallots |
| Steamed Prince Edward Is. mussels |
$12.00 |
Flavoring their own broth with bacon Blue cheese and white wine |
| Baked Brie |
$11.00 |
Wrapped in feuille de brick pastry on a warm apricot compote with smoked duck breast and fresh berries |
| Gulf shrimp and garlic |
$11.50 |
baked in extra virgin olive oil with a touch of fresh lemon juice |
| Escargots |
$9.50 |
in a Dijon mustard-herb butter sauce with puff pastry fleurons and parsley |
| Wild mushroom ragout |
$9.00 |
finished with dry sherry and cream and gruyere gratin |
| Pan seared diver scallop |
$13.50 |
wrapped in country ham on red cabbage with bacon and shiitake mushrooms glazed with a sweet-sour whole grain mustard |
| Norwegian smoked salmon |
$11.50 |
Accompanied with capers, shallots Horseradish-crème fraiche and melbas |
| Grilled eggplant roulade |
$9.50 |
goat cheese filled and baked topped with marinara sauce and romano |
| Mixed baby greens salad |
$6.50 |
|
| Caesar salad |
$7.50 |
|
| Today’s Soup |
$ |
|
| Belgian endive and watercress salad |
$9.50 |
with apples, spicy pecans, danish blue cider vinaigrette |
| Slow roasted beet salad |
$8.50 |
with baby arugula, candied walnuts, and goat cheese white balsamic vinaigrette |
| Baby spinach salad |
$8.50 |
with mushroom, hard-boiled egg, crumbled bacon creamy bacon dressing |
| Zarzuela |
$29.00 |
A robust Spanish seafood stew with shrimp scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise |
| Grilled Black Angus filet mignon |
$29.50 - $37.00 |
roasted red pepper-horseradish whipped cream |
| Mustard crusted Scottish salmon |
$26.25 |
Sautéed with lemon butter sauce |
| Braised short ribs of beef |
$29.75 |
roasted winter vegetables and bordelaise sauce |
| Breast of chicken |
$25.75 |
chef’s whim |
| House made fresh fettuccine |
$26.25 |
a different style daily |
| Veal cutlet and Benton country ham |
$26.75 |
Herb and romano crusted Topped with a roasted tomato-caper butter |
| Roasted New Zealand rack of lamb |
$33.50 |
rosemary cabernet demi |
| Roasted pekin duck |
$28.00 |
Crescent farms fresh long island duckling served boneless With blackbread stuffing And a tart dried cherry, currant and port wine sauce |
| Cracked pepper New York strip steak |
$33.00 |
Joyce farms all natural grass fed beef coated with cracked black pepper and served with a caramel-brandy shiitake mushroom sauce on balsamic onions |
| Grilled dry aged center cut pork chop |
$27.00 |
with an English ale and cider sweet chili sauce and our own pear-orange chutney |
| Pan seared magret |
$28.00 |
moularde duck breast cooked gently to medium rare and finished with a Ch. Lermitage bordeaux reduction |
| Roast venison loin |
$31.75 |
Honey glazed chestnuts, Orange-cherry juniper demi-glace |
| Pan seared salmon filet over spaghetti squash |
$16.75 |
topped with braised leeks, Teriyaki- honey glaze |
| Braised short ribs of beef |
$18.50 |
roasted winter vegetables and bordelaise sauce |
| Wild mushroom ragout |
$12.00 |
baked with gruyere |
| Quiche and baby greens |
$14.50 |
|
| House made fettuccine |
$16.00 |
a different preparation daily |
| Pan seared diver scallop |
$13.50 |
wrapped in prosciutto on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze |
| Gulf shrimp |
$13.50 |
sautéed in olive oil, garlic, lemon over rice |
| Breast of chicken chef’s whim |
$15.50 |
|
| Hot pastrami |
$14.50 |
balsamic onions, and gruyere on pumpernickel rye with mixed greens |
| Zarzuela |
$18.50 |
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise |
| Bacon |
$13.75 |
roasted red peppers, and brie omelet |
| Today’s quiche |
$12.50 |
served with baby greens |
| Pan seared salmon filet |
$16.75 |
over spaghetti squash, topped with braised leeks. Teriyaki- honey glaze |
| Eggs “B” |
$14.50 |
with country ham on blackbread, hollandaise |
| Braised short ribs of beef |
$18.50 |
roasted winter vegetables and bordelaise sauce |
| Gulf shrimp |
$13.50 |
sautéed in olive oil with garlic and lemon over saffron rice pilaf |
| Wild Mushroom Ragout |
$12.00 |
baked with Gruyere |
| Sautéed chicken breast |
$15.50 |
chef’s whim |
| Fresh fettuccine |
$16.00 |
preparation varies daily |
| Pan seared diver scallop |
$13.50 |
wrapped in country ham on red cabbage with bacon and shiitake mushrooms and a sweet-sour whole grain mustard glaze |
| Bell pepper, onion, mushroom, roasted tomato, and gruyere scramble |
$14.25 |
|
| Hot pastrami |
$14.50 |
balsamic onions, and gruyere on pumpernickel rye with mixed greens |
| Zarzuela |
$18.50 |
a robust Spanish seafood stew with shrimp, scallops, mussels, clams and fresh fish in a saffron infused tomato and wine braise |
| Baked brie |
$11.00 |
wrapped in pastry and served on a warm apricot compote with smoked duck and fresh berries |
| Escargots |
$9.50 |
in a Dijon mustard-garlic butter sauce |
| Grilled eggplant roulade |
$9.50 |
with goat cheese, baked with marinara sauce and romano |
| Smoked salmon |
$11.50 |
with crème fraiche-horseradish, capers, and shallots with toasted melbas |
| Today’s soup |
$ |
|
| Onion-Cider soup |
$8.50 |
|
| Mixed salad |
$6.50 |
|
| Caesar |
$7.50 |
|
| Belgian endive and watercress salad |
$9.50 |
with apples, spicy pecans, Danish blue, and cider vinaigrette |
| Slow roasted beet salad |
$8.50 |
with baby arugula, candied pecans, goat cheese and a white balsamic vinaigrette |
| Baby spinach salad |
$8.50 |
with mushroom, hard boiled egg, crumbled bacon and a creamy bacon dressing |
| Escargots |
$9.50 |
in a Dijon mustard-garlic butter sauce |
| Grilled eggplant roulade |
$9.50 |
with goat cheese, topped with marinara sauce and romano cheese |
| Smoked salmon |
$11.50 |
with crème fraiche-horseradish, capers, and shallots with toasted melbas |
| Mixed salad |
$6.50 |
|
| Crumbled Danish Blue |
$1.00 |
|
| Caesar |
$7.50 |
|
| Belgian endive and watercress salad |
$9.50 |
with apples, spicy pecans, Danish blue, and cider vinaigrette |
| Slow roasted beet salad |
$8.50 |
with baby arugula, candied walnuts, goat cheese and white balsamic vinaigrette |
| Baby spinach salad |
$8.50 |
with mushroom, hard-boiled egg, crumbled bacon and a creamy bacon dressing |
| Grgich Hills Estate Chardonnay - Napa |
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| Morgan Sauvignon Blanc - Monterey |
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| Duckhorn Sauvignon Blanc - Napa |
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| Fetzer Sundial Chardonnay - Redwood Valley |
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| Clos du Bois "Barrel Fermented" Chardonnay - Napa |
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| Chateau St. Jean Chardonnay - Napa |
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| Simi Chardonnay - Sonoma |
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| Trefethen "Oak Knoll" Chardonnay - Napa |
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| Rodney Strong "Estate" Chardonnay - Sonoma |
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| Miner Family Chardonnay - Napa |
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| Jordan Chardonnay - Russian River Valley |
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| Trinchero Sauvignon Blanc - Martha's Vinyard - Napa |
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| Terra d'Oro Pinot Grigio - Amador County |
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| Trisaetum Coast Range Estate Rieling - Oregon |
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| Urban Riesling - Mosel River, Germany |
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| Archambault Caves du Clos La Perriere - Sancere - Loire Valley, FR |
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| Ch. de Montfort Vouvray - Loire Valley, FR |
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| Lindemans "Bin 65" Chardonnay - AUZ |
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| Schild Estate "unwooded" Chardonnay - Barossa, AUZ |
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| Rosemount Estate "Show Reserve" Chardonnay - Hunter Valley, AUZ |
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| J-V Pouilly-Fuisse - Burgundy, FR |
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| St. Urbans-Hof Kabinett Riesling, Mosel, GR |
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| Cielo Pinot Grigio - Italy |
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| Oak Vineyards Chardonnay - CA |
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| Woodbridge White Zinfandel - CA |
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| M. Torres Hemisferio Sauvignon Blanc - Chile |
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| Urban Riesling - Mosel River, Germany |
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| Cooks Brut - Sparkling - Split |
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| Paul Louis Blanc de Blancs - Sparkling |
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| Chandon Brut - Sparkling |
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| Domaine Carneros (by Taittinger) - Sparkling |
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| G.H. Mumms Extra Dry - Champange |
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| Moet & Chandon "Imperial" Brut - Champange |
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| Veuve Clicquot "Yellow Lable" Brut - Champagne |
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| Moet "Dom Perigon" Brut - Champagne |
|
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| Bila-Haut Cote du Roussillon - Southern Rhone |
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| Domaine Gelevan Chateauneuf du Pape - Rhone Valley |
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| Chateau Blouin - Bordeaux |
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| Chateau Haut-Bicou - Bordeaux |
|
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| Terra d'Oro Sangiovese - Amador County |
|
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| Schild Estate Shiraz - Barossa, AUZ |
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| Soos Creek Wine Cellars Artist Series #9 Columbia Valley, WA |
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| Mark West Pinot Noir - Sonoma |
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| Bogle Pinot Noir - California |
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| Wallace Brook Pinot Noir - Willamette Valley |
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| Robert Mondavi Pinot Noir - Napa |
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| Truchard Vineyards Pinot Noir - Carneros |
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| Trisaetum Pinot Noir Ribbon Ridge Estate - Oregon |
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| Peirano Estate "Six Clones" Merlot - Lodi |
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| Bogle Merlot - California |
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| Mill Creek Merlot - Dry Creek Valley |
|
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| Grgich Hills Estate Merlot - Napa |
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| Trefethen Vineyards Merlot - Napa |
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| Plumjack Syrah - Napa |
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| Truchard Vineyards Syrah - Carneros |
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| Mill Creek Cabernet - Sonoma Valley |
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| Simi Cabernet - Alexander Valley |
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| Plumjack Cabernet - Napa |
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| Arrowood Cabernet - Sonoma |
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| Robert Mondavi Cabernet - Napa |
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| Cade Cabernet Howell Mountain - Napa |
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| Chateau Montelena Cabernet - Napa |
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| Chateau Montelena Estate Cabernet - Napa |
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| M.Trinchero "Chicken Ranch" Cabernet - Napa |
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| Jordan Cabernet - Alexander Valley |
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| Miner Family Cabernet Oakville Vinyard - Napa |
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| Terra d'Oro Zinfandel - Amador County |
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| Hartford Zinfandel - Russian River Valley |
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| Grgich Hills Estate Zinfandel - Napa |
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| Cielo Pinot Noir - Italy |
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| Oak Vineyards Cabernet - CA |
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| Hacienda Merlot 8 Aminga Malbec - Argentina |
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| Chateau Haut-Bicou - Bordeaux, FR |
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| Peirano Estate "Immortal Zin" - Lodi |
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