Dinner Menu

Menu and pricing subject to change – Updated 6/18/2017
Executive Chef – Wes Kendrick

Starters

Buffalo Fried Shrimp – Creamy Cole Slaw 13

Grilled Beef Satays – Cabernet Reduction and Crispy Fried Onions 12

*Six Oysters – Market Selection, Rockefeller Style, or on the Half Shell, Cocktail Sauce 14

*Crispy Fried Artichoke Hearts – Spicy Lemon Aioli and Field Greens 11

*Steamed Manila Clams – White Wine-Garlic Broth, Crostini 13

*Grilled Maine Sea Scallops – Braised Greens and Dijon Barbeque Sauce 14

Grilled Quail – Jack Daniels Marinated, Organic Greens, Roasted Garlic Dressing 13

Duck Confit Quesadilla – Spicy Blackberry Syrah Coulis 13

Soups &  Salads

Chef’s Soup Selections of the Evening 7-8

Organic Greens – Balsamic Vinaigrette, Cherry Tomato Garnish 8

Wedge of Crisp Iceberg Lettuce – Danish Blue Cheese, Red Onion, & Bacon 9

Organic Heirloom Tomatoes- Fresh Mozzarella, Basil Leaves, Balsamic Reduction 13

*Oven Roasted Shrimp – Organic Greens, Avocado, and Champagne Vinaigrette 14

Marinated Vegetable Salad – Quinoa, Fresh Mozzarella and Balsamic Glaze 13

Sliced Beets – Goat Cheese, Candied Walnuts and Raspberry Vinaigrette 13

Baby Romaine Caesar – Shaved Parmesan, Croutons 10

Arugula – Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 10

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

Linguini – Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 21

Macaroni and Cheese – Pancetta and English Peas 18

Roasted Chicken Ravioli – Asparagus, White Wine, Tomato Broth 21

Angel Hair Pasta – Sautéed Shrimp, House Prepared Marinara 24

Mediterranean Pizza – Pesto, Ricotta, Artichokes, Olives, Onions & Arugula 17

Crisp Bacon Pizza – Marinara, Gouda, Wilted Spinach, Mushrooms 17

Italian Sausage Pizza – Sweet Peppers, Roasted Garlic, Marinara 17

Grilled Chicken Pizza – Garlic-Parmesan Cream, Red Chili Flakes, Spinach 17

Margarita Pizza – Marinara, Fresh Tomatoes, Mozzarella, Basil Chiffonade 16

Wild Mushroom Pizza – Roasted Garlic, Fresh Herbs, Marina 16

Entrees

*Seared Scottish Salmon – Cauliflower Puree and Lemon-Dill Butter 29

*Char-Broiled C.A.B. Tenderloin – Roasted Potatoes, Seasonal Vegetables 38

Oven Roasted Half Duckling – Wild Rice Pilaf, Cherry-Port Wine Reduction 30

Layered Eggplant – Peppers, Mushrooms, Squash, Provolone, Marinara 20

*Sautéed Idaho Golden Trout – Rice Pilaf, Vegetables, Almond Brown Butter 29

*Grilled Rack of Pork – Chipotle Potato Puree, Asparagus, Hard Cider Glaze 29

Herb Roasted Chicken – Apple-Sage Stuffing, Vegetables, Natural Jus 27

*Rack of Lamb – Potato-Fennel Galett, Brandy-Peppercorn Sauce 35

*Seared Sea Scallops – Sautéed Spinach, Potato Puree, Orange Glaze 34

*Grilled New York Steak – Horseradish Mashed Potatoes and Blue Cheese 35

*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.