Dinner MenuPrinter-Friendly Version PDF
AppetizersWild Mushroom and Goat Cheese Bruschetta
topped with balsamic marinated tomatoes and parmesan
served with pickled ginger slaw, wasabi coulis, and caramelized soy
New England style jumbo lump crab cakes served with Thai chili aioli
Baked Lobster Mac & Cheese
White cheddar with cavatappi noodles and Maine lobster,
topped with a romano, parmesan and Asiago blend and toasted bread crumbs.
Baked French Onion
Watermelon Feta Salad
Feta or bleu cheese crumbles are available for $2.00
Parmesan Peppercorn Ranch with goat cheese, Mango-Raspberry Vinaigrette,
Onion Walnut, Green & Black Olive, and Roasted Red Pepper with Asiago presented with
parmesan cheese, extra virgin olive oil, and a splash of balsamic vinegar.
The Black & Tan
Center cut choice beef tenderloin grilled to order, served atop an oven bronzed Gorgonzola
brochette topped with caramelized onions and surrounded by natural jus demi and a
chevre demi swirl served with garlic mashed potatoes and fresh vegetables.
6 oz. $35.00 8 oz. $38.00
Wine Pairing: Napa Cellars Cabernet
A 14oz certified angus beef (CAB) Ribeye topped with maitre' de butter and crispy haystack
onions served with a wild rice blend or mashed potatoes and fresh vegetables.
Wine Pairing: Dreaming Tree Cabernet
Surf & Turf
An Australian cold water rock lobster tail poached in beurre monte and
a 6oz choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
Wine Pairing: La Crema Pinot Noir
Add a side of sautéed portabella mushrooms to your steak for an additional $6.00
Chile oil marinated (CAB) 8oz flat iron steak grilled surrounding a chorizo potato
pancake and coriander lime roast poblano puree.
Wine Pairing: Acrobat Pinot Noir
Grilled New Zealand rack of lamb over sauteed eggplant, zucchini, summer squash,
heirloom cherry tomatoes, garbanzo beans and feta deglazed with cilantro, mint, white balsamic
dressing and garnished with parsley olive oil.
Wine Pairing: Gordon Merlot
Scallops & Lobster Claw
Sweet corn jalapeño scented risotto topped with butter poached scallops
and lobster claws sprinkled with chives.
Wine Pairing: A-Z Pinot Gris
Grilled bone-in chicken breast resting on kohlrabi, roasted artichoke,
lemon scented orzo finished with a sweet pea purée.
Wine Pairing: Kamiak White Blend
Prosciutto wrapped salmon over tri-color couscous served on a honey
painted plate sprinkled with cracked black pepper and topped with a cucumber,
melon, ginger, mint and Serrano relish
Wine Pairing: Chateau Ste. Michelle "Mimi" Chardonnay
Pan seared Maple Leaf duck breast, served along side a pistachio thyme cornbread,
over goat cheese black pepper smear and drizzled with peach bourbon reduction.
Wine Pairing: Layer Cake Siraz
ahi tuna, served raw, dressed with blood orange ginger sake over mirin sushi rice and
avocado pulp topped with shaved asparagus, fennel and radish salad.
Wine Pairing: Crossings Sauvignon Blanc
14oz grilled pork porterhouse served over grilled green beans and fingerling potatoes
sautéed with Nueske’s bacon and sliced almonds, dressed with red wine
vinegar and dusted with Parmesan cheese
Wine Pairing: St. Francis Zinfandel
Pan seared halibut over chipotle black bean basmati rice, dressed with a citrus
tequila reduction and topped with jicama pineapple slaw.
Wine Pairing: Schloss Vollrads Riesling
A Vegetarian Entrée is available upon request. Please ask your server for tonight’s selection.
Many of our menu items can be prepared to fit your special dietary needs.