Dinner MenuPrinter-Friendly Version PDF
AppetizersWild Mushroom and Goat Cheese Bruschetta
topped with balsamic marinated tomatoes
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.
Beef Tenderloin and Brie wrapped in a puffed pastry purse with
Baked French Onion
Baby Beet Salad with Bruleed Goat Cheese
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 & TanCenter 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 mased potatoes and fresh vegetables.
6 oz. $35.00 8 oz. $38.00
Wine Pairing: Napa Cellars Cabernet
A 14oz certified angus beef 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 8oz Australian cold water rock lobster tail poached in beurre monte and
a 6oz choice beef tenderloin with natural jus demi, corwning garlic mashed potatoes.
Wine Pairing: La Crema Pinot Noir
Add a side of sautéed portabella mushrooms to your steak for an additional $6.00
NY Beef Strip
Au poivre prime NY beef strip steak with a maple bourbon glaze
and goat cheese mash.
Wine Pairing: Serbal Malbec
New Zealand rack of lamb served over Chinese five-spice basmati rice surrounded by a
staffron carrot and a Thai peanut butter sauce.
Wine Pairing: St. Francis Zinfandel
Bone in chicken breast atop a cheese and bacon potato gratin with a
mushroom and glace de poulet sided by broussel sprouts.
Wine Pairing: Acrobat Pinot Noir
Cranberry pistachio encrusted salmon over a jalapeno couscous.
Wine Pairing: Santi Pinot Grigio
Maple leaf duck breast sliced over a potato, carrot, and leek hash dressed
with a blood orange honey topped with parsnip haystacks.
Wine Pairing: Layer Cake Shiraz
Yuzu tempura ahi tuna sliced over a mandarin orange and toasted
sesame sticky rice with a wasabi edamame puree.
Wine Pairing: Crossings Sauvignon Blanc
Herb rolled pork tenderloin with roasted fingerlinging
potatoes with an apple mustard foam.
Wine Pairing: Chateau St. Jean Merlot
Whole grain mustard encrusted scallops around a 9 year white cheddar
risotto dressed in Blue Moon rosemary reduction.
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.