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.
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
New Zealand rack of lamb, artichoke gratin finished with a fava bean thyme puree.
Rosewater, garlic, cinnamon and chili oil quinoa blend with a chicken breast, leg and thigh, with a roasted red pepper puree and an olive, roasted red pepper and dried cranberry relish.
Pan-seared salmon, bamboo rice and dashi Broth topped with micro cilantro, bell pepper and shaved garlic.
Jurgielewicz duck breast glazed with sweet orange coulis and fresh herb couscous and house kimchee.
Tuna rubbed with fennel, coriander and green peppercorn, sautéed white bean heirloom tomato and arugula salad citrus vinaigrette.
Slow-cooked pork shank with mustard Swiss gratin and a chimi churri glace de porc.
Wild Stripe Bass
Skin on wild stripe bass with charred grapefruit, tarragon and champagne vinaigrette, over a red rice pilaf topped with leek, micro radish and arugula salad.
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.