Entrees
- SEA SCALLOPS$29Ratatouille, wilted spinach, asparagus & polenta
- POTATO CRUSTED SALMON$27Roasted garlic & wild mushroom ragout with string beans
- ARCTIC CHAR$30Lobster, sweet corn & bacon fricassee; asparagus & fingerling potatoes
- WHITEFISH$26Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- BOUILLABAISSE$26Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- ASIAN SEA BASS$28Sesame, baby bok choy, sticky rice & mango miso
- SWORDFISH$28Blackened, yellow corn & chipotle sweet potatoes
- WALLEYE$29Sweet corn crusted, garlic spinach & jalapeno risotto
- TARRAGON CHICKEN$24Boneless half with string beans, shiitake mushrooms & potato cakes
- PORK SALTIMBOCCA$26Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- BRAISED DUCK$27Cranberries & pomegranate; sweet potato gratin, cherry cabernet sauce
- PORK RIB CHOP$26Teriyaki pork belly, baby bok choy, sesame brussels
- LAMB CHOPS$26Peruvian potato salad, pan roasted brussel sprouts & bordelaise
- FILET MIGNON$38Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- "COWBOY" RIBEYE$39Bone-in, grilled vegetables, sweet corn & cheesy potatoes
- Vegetarian Entrees
- FARRO$24Grilled zucchini, avocado & jalapeno puree
- EGGPLANT ROLLATINI$24Oven-roasted, wild mushrooms & shaved brussel sprouts
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$10Garlic, lemon & parsley
- BRUSSELS$10Bacon, shallots & pecans
- CRAB CAKES$12Green tomato tarter, mango puree & avocado
- BLT$7Bacon steak, basil & tomato jam
- PORK BELLY$7Teriyaki, baby bok choy & miso
- POLENTA$9Tomato, chevre, garlic spinach & portabellas
- HUMMUS$10Truffle, crispy vegetables, pita & crostini
- FRITO MISTO$9Asparagus, broccoli, mushrooms, onions, zucchini & tomatoes
BOARDS
- ARTISAN CHEESE$14Preserves, fruits, honeycomb & four cheeses
- SMOKED FISHES$14Salmon, Salmon pastrami, Whitefish & Trout; Mousse & roe, preserved lemon, avocado & capers
- CHARCUTERIE$14Prosciutto, Speck, Coppa, Sopressa & Spanish chorizo; duck pâté, mustard & gherkins
SOUP
- LOBSTER BUTTERNUT SQUASH BISQUE$5Pepitas, chives & tarragon
- BLACK BEAN$5Jalapeno, avocado & cilantro
SALAD
- Beet$7Arugula, chevre crumbles, pistachios & sweet beet vinaigrette
- Mediterranean$7Olives, pepperoncini, asparagus, tabbouleh & Mediterranean herb 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
- BLACKENED Salmon Sandwich$14Mango tartar, cucumber, sprouts & arugula
- SALMON FILLET$14Saffron risotto & string beans
- FISH-N-CHIPS*$14Tempura Atlantic Cod, fries & rémoulade
- CHEESEBURGER*$12Cheddar, bleu or Swiss; Fries
- MEDITERRANEAN CHEESE STEAK*$12Sautéed beef tenderloin, mushrooms, shallots, olives, rosemary & feta; Fries
HAPPY HOUR MENU
4-6pm Sunday-Thursday
$2 off wines by the glass $3 Select Drafts & Domestic Bottles $7 Sandwich Baskets*
For party booking inquires email sbherzic@yahoo.com