Entrees
- SEA SCALLOPS$29Garlic Spinach, eggplant caponata, asparagus & polenta
- WHITEFISH$27Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- CAPELLINI$28Sea scallops, Portobello mushrooms, spinach & gorgonzola; pine nuts & roasted garlic
- WALLEYE$29Sesame, bok choy & purple sticky rice; Thai peanut & mango sauce
- ARCTIC CHAR$33Lobster, sweet corn & bacon fricassee; asparagus & saffron risotto
- BOUILLABAISSE$27Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- POTATO CRUSTED SALMON$28Roasted garlic & wild mushroom ragout with string beans
- BRAISED DUCK$29Cider brined duck with haricot verts, sweet potatoes & cranberry cabernet sauce
- TARRAGON CHICKEN$26Boneless half with string beans, shiitake mushrooms & potato cakes
- PORK SCALOPPINI SALTIMBOCCA$26Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- PORK RIB CHOP$28Gorgonzola, pistachios, grilled vegetables & sweet potato
- FILET MIGNON$39Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- "COWBOY" RIBEYE$39Bone-in, grilled vegetables & cheesy potatoes
- Vegetarian Entrees:
- RICE VERMICELLI$26Teriyaki, shiitake & beech mushrooms, baby bok choy, scallions & kale
- GREEK HALLOUMI$24Sesame eggplant, cashew broccoli, vegetable quinoa & red pepper bisque
EXECUTIVE CHEF BRYAN HERZIC
Our Chefs work with Mother Nature which enables us to present continuously changing menus.
Much of our produce is grown locally, obtained through the Farmers Market, our Chef’s garden & Wilson’s Orchard
Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems
APPETIZERS
- FOCACCIA$6Kalamata olives, roasted garlic & rosemary
- MUSSELS$12Garlic, lemon & parsley
- CRAB CAKES$12Green tomato tarter, mango puree & avocado
- KOREAN PORK BELLY$10Brown beech mushroom stir fry, kohlrabi & gingered mango
- ESCARGOT$10shiitake mushroom fricassee with polenta, grilled radicchio & veal jus
- HUMMUS$10Roasted garlic & cured lemon, crispy vegetables, pita & crostini
- POLENTA$9Tomato, chevre, garlic spinach & grilled portobellas
- BRUSSEL SPROUTS$10Bacon, shallots & pecans, with a balsamic reduction
BOARDS
- ARTISAN CHEESE$16Preserves, fruits, honeycomb & six cheeses
- SMOKED FISHES$14Salmon, Salmon pastrami, Whitefish & Trout; Mousse & roe, preserved lemon, avocado & capers
- CHARCUTERIE$14La Quercia Prosciutto, Speck, Sopressa, Spanish chorizo & Varzi; duck pâté, mustard & gherkins
SOUP
- LOBSTER BUTTERNUT SQUASH BISQUE$6Pepitas, chives & tarragon
- YAM, CLAM & CRAB$6Parsley, bacon & croutons
SALAD
- BEET$7Arugula, chevre crumbles, pistachios & sweet beet vinaigrette
- SPINACH$7Dried cranberries, roasted almonds & green apple; sweet potato vinaigrette
- BABY ICEBERG$7Amish bleu, bacon, cucumber, onion, tomato & crouton
LOUNGE MENU
Available Sunday-Thursday at 4:00 P.M.
The Lounge Menu Will NOT be Available New Years Eve
- Mussels$12Garlic, lemon & parsley
- Focaccia$6Olives, roasted garlic & rosemary
- Hummus$10Roasted garlic & cured lemon, crispy vegetables, pita & crostini
- Frito Misto$9Asparagus, broccoli, mushrooms, onions, zucchini & tomato
- Pork Belly$12Beeched mushrooms stir fry, arugula & mango
- Polenta$9Tomato, chevre, spinach & grilled portabella mushrooms
- Fish & Chips$14Tempura Atlantic Cod, fries & remoulade
- Mediterranean Cheese Steak$9Sautéed filet, mushrooms, shallots, olives, rosemary & feta
- Cheeseburger$9Cheddar, bleu, or swiss
- Steak Fries$4
HAPPY HOUR MENU
4-6pm Sunday-Thursday:
$2 off wines by the glass
$3 Select Drafts & Domestic Bottles
All lounge menu options at half price!
For all bookings and party inquires email kendramallin@yahoo.com