FALL DINNER MENU
Menu is served all week from 5:00pm to Close.
Wild mushroom and goat cheese bruschetta topped with balsamic marinated roma tomatoes and parmesan cheese.
Flash Blackened Tuna
Pickled ginger slaw, wasabi coulis and caramelized soy.
Lump Crab Cakes
New England style jumbo lump crab cakes served with Thai chili aoli.
Baked Lobster Mac & Cheese
White cheddar with cavatappi noodles and Maine lobster, topped with a Romano, Parmesan and Asiago blend and toasted bread crumbs.
Tenderloin Brie Purses
Tenderloin and brie cheese wrapped in a puffed pastry with a mustard cream sauce.
Topped with honey and served with crostini, whole grain mustard and cornichons.
Assorted cheeses, crostini, seasonal jam and whole grain mustard.
Cured Meat Platter
Assorted cured meats, crostini, seasonal jam and whole grain mustard.
Cured meats & cheese, crostini, seasonal jam and whole grain mustard.
All entrees are served with bread and soup du jour or a salad of fresh mixed greens, cucumbers, red onion, and tomatoes.
The Black & Tan
8 oz. center cut choice Iowa Premium beef tenderloin grilled to order, served atop an oven-bronzed Gorgonzola brochette, topped with caramelized onions and surrounded by natural jus demi and a chèvre demi swirl. Served with garlic mashed potatoes and fresh vegetables.
A 14 oz. Iowa Premium ribeye topped with maître' d butter and crispy haystack onions. Served with wild rice blend or mashed potatoes and fresh vegetables.
Surf & Turf
Australian cold water rock lobster tail poached in beurre monté and an eight-ounce choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
Flat Iron Steak
Grilled 8 oz. flat iron beef steak, watercress with mustard vinaigrette, topped with a poached egg and finished with au jus.
Rack of Lamb
Grilled New Zealand rack of lamb with toasted wheat berries, peas, Parmesan cheese and wild mushrooms, finished with a sage chimichurri and lemon ricotta.
Grilled bone-in chicken breast topping pappardelle pasta, tossed with caper tomato cream sauce and a lightly wilted arugula.
Seared salmon over sautéed carrot, parsnip and kohlrabi drizzled with tomato horseradish gastric.
Jurgielewicz duck breast with sautéed Brussels sprouts and a sweet potato turnip hash completed by a fresh herb glace de canard.
Sashimi grade ahi tuna seared au poivre with smashed fingerling potatoes, roasted fennel and pickled mustard seeds
Smoked, beer-braised, double bone-in pork chop with roasted onions and apple over an acorn squash mash topped with a bacon pork glacé and prosciutto crisp.
Pan-seared meagre topped with a Thai chili curry and coconut sauce with riced cauliflower and broccoli rabe.
A vegetarian entree is available upon request. Many of out menu items can be prepared to fit dietary needs. Please let us know of any dietary restrictions you may have.
Proteins cooked rare, medium rare or pink in the middle may be undercooked and are served only upon request. Consuming raw or undercooked animal foods may increase your risk of food-borne illness.
Many of our menu items can be prepared to fit your special dietary needs. Please let us know of any dietary restrictions you may have.