Menu
APPETIZERS
Jumbo blue lump crab cake pan fried and served with a horseradish
Dijon mustard sauce - 19 ea
Calamari seasoned and flash fried tossed with tomatoes, pepperoncini peppers, capers and green onion
served with a marinara sauce - 15
Puff pastry wrapped and baked with duck confit, Portobello mushroom, bacon,
tomato, spinach and gorgonzola cheese with brandy demi glace - 22
Artisan cheese selection served with grilled baguette and olive tapenade - 18
Portobello mushrooms, spinach and roasted tomatoes on grilled baguette with basil pesto, goat cheese and balsamic reduction - 6 ea
Seared fois gras on grilled baguette with melted cambozola cheese,
prosciutto di Parma, cranberry-clove port wine jam, fried sage - 25 ea
Six jumbo shrimp in a saffron curry white wine butter sauce, finished with roasted tomatoes and fresh spinach - 20
SOUPS & SALADS
Baby spinach salad with basil balsamic vinaigrette, honey glazed pecans,
sweet onions, fresh strawberries and gorgonzola cheese - 11
Tomato Caprese, extra virgin olive oil, sherry vinegar, topped with garlic marinated
baby mozzarella, Campari tomatoes
and fresh basil - 11
Caesar salad with traditional anchovy dressing and shaved parmesan - 9
House salad, mixed field greens with cucumber, grape tomato, julienne carrots, and sliced red onion
(roasted tomato and sherry, ranch, bleu cheese, Italian, basil-balsamic) - 9
BLT salad with butter lettuce, crispy bacon, tomato, dry cured olives,
garlic peppercorn dressing - 12
Greek Salad, spring greens tossed with red wine vinaigrette, nicoise olives,
capers, red onion, cucumber, tomatoes, feta cheese and pepperoncinis - 11
Tomato Crab Bisque -16
Portobello Truffled mushroom soup - 12
ENTREES
Duck Breast pan seared and served with a pomegranate-cherry port wine reduction-38
Grilled 8 oz Beef Tenderloin with smoked bleu cheese and
Cabernet Sauvignon wine reduction-58
Grilled 14 oz Creekstone Ribeye with cremini mushrooms and
roasted garlic demi glace - 55
Pan seared Chilean Sea Bass with a roasted tomato butter sauce - 55
Pan seared Sea Scallops with grilled oyster mushrooms, white wine,
lemon and butter - 48
Fresh Fish selection served with your choice of Romesco
or saffron butter sauce - 49
Stuffed Chicken breast with spinach, crab, bacon and mushrooms, breaded and fried, served with Boursin cheese cream sauce-35
Pork Tenderloin topped with Italian sausage, onions, green bell pepper and Portobello mushrooms in tomato sauce-32
Pan Roasted All Natural Chicken with white wine, herbs, garlic & lemon marinade,
pan jus sauce-29
Seared steak with Portobello mushrooms, roasted tomatoes, basil pesto cream sauce fettuccini-27 (sides not included)
Sides
(Choice of 2 sides with each Entrée)
Green beans with Italian sausage and onion
Scalloped potatoes
Bacon & crimini mushroom risotto
Grilled asparagus with radish and tomatoes
Spinach with roasted oyster mushrooms
Roasted fingerling potatoes with garlic & herb
Minnesota wild rice with sundried tomatoes
Broccoli with cheddar truffle fondue
Grilled zucchini with tomato pesto
Sauteed mushrooms with leeks
DESSERTS
Creme Brulee with Caramel Sauce
Chocolate Ganache Cake with
Raspberry Puree
Mascarpone Cheesecake with
Blueberry Port Wine Sauce
SG Brandy Ice
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