Dinner Menu

Menu and pricing subject to change – Updated 9/15/2016
Executive Chef – Wes Kendrick


Buffalo Fried Shrimp with Creamy Cole Slaw 12.75

Grilled Beef Satays with Cabernet Reduction and Crispy Fried Onions 13.50

*Six Oysters, Rockefeller Style, or on the Half Shell with Cocktail Sauce 13.50

*Crispy Fried Artichoke Hearts with Spicy Lemon Aioli and Field Greens 10.50

*Steamed Manila Clams in a White Wine-Garlic Broth with Crostini 13.00

*Grilled Maine Sea Scallops with Braised Greens and Dijon Barbeque Sauce 13.50

Quail, Jack Daniels Marinated, with Mixed Greens and Roasted Garlic Dressing 13.00

Duck Confit Quesadilla with Spicy Blackberry Syrah Coulis 13.00

Soups &  Salads

Chef’s Soup Selections of the Evening 7.00 – 8.00

Tossed Organic Greens with Balsamic Vinaigrette and Cherry Tomato Garnish 7.75

Wedge of Crisp Iceberg Lettuce with Danish Blue Cheese, Red Onion, & Bacon 9.00

Riesling Poached Pear Salad with Endive, Blue Cheese and Walnut Oil Vinaigrette 12.75

*Oven Roasted Shrimp with Greens, Avocado, and Champagne Vinaigrette 13.75

Marinated Vegetable Salad with Quinoa, Fresh Mozzarella and Balsamic Glaze 12.75

Chilled Beets with Goat Cheese, Candied Walnuts and Raspberry Vinaigrette 12.50

Baby Romaine Caesar Salad with Herbed Croutons and Shaved Parmesan 8.75

Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 9.25

Pastas & Pizzas (Pizzas made with Organic -GMO Free Wheat Flour)

Linguini with Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 21.00

Macaroni and Cheese Gratinee with Pancetta and English Peas 17.50

Autumn Squash Ravioli with Sage-Brown Butter and Toasted Walnuts 21.00

*Sautéed Shrimp with Angel Hair Pasta and House Prepared Marinara 23.50

Mediterranean Pizza with Pesto, Ricotta, Artichokes, Olives, Onions & Arugula 16.50

Crisp Bacon and Gouda Pizza with Wilted Spinach and Mushrooms 16.75

House Prepared Italian Sausage Pizza with Sweet Peppers and Roasted Garlic 16.50

Grilled Chicken Pizza with Garlic-Parmesan Cream, Mozzarella and Spinach 16.50

Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 15.75

Wild Mushroom Pizza with Roasted Garlic and Fresh Herbs 16.00


*Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 28.75

*Char-Broiled C.A.B. Tenderloin with Roasted Potatoes and Vegetables 38.00

Oven Roasted Half Duckling with Wild Rice Pilaf & Cherry-Port Wine Reduction 29.50

Layered Eggplant with Peppers, Mushrooms, Squash, Provolone and Marinara 20.00

*Sautéed Idaho Golden Trout with Rice Pilaf, Vegetables, & Almond Brown Butter 29.00

*Grilled Rack of Pork with Chipotle Potato Puree, Asparagus & Hard Cider Glaze 29.00

Herb Roasted Chicken with Apple-Sage Dressing, Vegetables and Natural Jus 26.75

*Rack of Lamb with Potato-Fennel Galette and Brandy-Peppercorn Sauce 35.00

*Seared Sea Scallops with Sautéed Spinach, Potato Puree and Orange Glaze 34.00

*Grilled New York Steak with Horseradish Mashed Potatoes and Blue Cheese 34.50

*Thoroughly cooking foods of animal origin such as beef, fish, lamb, poultry, or shellstock reduces the risk of food borne illness.

Young children, the elderly and individuals with certain health conditions may be at risk if these foods are raw or undercooked.