Cuisine

Appetizer

Signature Lavosh	Topped with shredded Havarti and roasted garlic. Add shrimp, andouille sausage or grilled chicken Add sundried tomatoes, sweet red onions, artichokes, spinach, Kalamata olives, Feta cheese, portobella mushrooms, chipotle lime or pesto aïoli.	8.00
Artichoke Dip	Bubbly cream cheese dip topped with Parmesan cheese. Served with crispy wontons	9.00
Cream Cheese Crab Cakes	Crisp, creamy crab cakes topped with chipotle lime aïoli.	12.00
Chef's Cheese Plate	Chef’s select choice of artisan cheeses and accompaniments. (Set at Market Price)
Apple Brandy Baked Brie	Triple cream French style brie topped with brandy glazed apples, wrapped in a puff pastry and baked to perfection. Paired with Apple bacon jam.	11.00
Beef Wellington En Croute	Tenderloin tips and mushroom duxelle roasted in puff pastry with bearnaise sauce.	13.00
Rock Shrimp Bruschetta	Italian style tomato relish tossed with rock shrimp over grilled tuscan bread.	12.00

Soup/Salad

Crab and Crawfish Bisque		9.00
French Onion Soup		7.00
White Balsamic and Arugula	House made white balsamic and champange vinaigrette tossed with arugula, toasted almonds, golden rasins, crisp bacon, white chedder and fresh shaved radish.	5.00/8.00
Caesar Salad	Fresh romaine lettuce tossed in house-made caesar dressing topped with croutons and Asiago cheese. Anchovies available on request.	4.00/7.00
Spinach Salad	Fresh spinach salad with Feta cheese crumbles, red onions, carrots, fresh raspberries and brown sugar cinnamon pecans, tossed in a raspberry vinaigrette.	4.00/7.00
Creamy Tomato Basil Soup	Creamy Tomato Basil Soup	4.00/7.00

Small Plates

Bacon Wrapped Quail	Roasted topped with spicy apricot marmalade	4.00
Buttery Scallop Spread	Butter poached bay scallops chopped with fresh herbs, garlic and cream cheese.	6.00
Zucchini Provencale	Grilled Zucchini topped with italian tomoto relish.	4.00
Derby Sage, Belton Farms UK		7.00
Prairie Breeze, Cave city, Iowa		8.00

Entrees

Blueberry Duck Breast	Crispy skinned maple leaf farms duck breast with rosemary lemon risotto and blueberry compote.	16.00/24.00
Char Crusted Lamb Loin Chop	Paired with tuscan with bean puree, wilted spinach, white cheddar au gratin and portabella port demi-glace.	16.00/30.00
Crab Crusted Cod	Served over roasted corn polenta topped with sauce bearnaise.	13.00/24.00
Blackened Salmon	Blackened Scottish Salmon with roasted sweet corn puree and white chedder au gratin.	16.00/31.00
Rosemary Roasted Chicken Breast	Rosemary roasted chicken breast with mushroom risotto and chef's vegetables.	13.00/20.00
Chimichurri Stuffed Pepper	Lightly roasted bell pepper stuffed with basmati rice, black beans, tomatoes and chimichurri sauce over wilted spinach and rioja sauce.	16.00
Chef's Fresh Catch	Fresh, flown in fish with chef’s daily preparation.
Cognac Pork Tenderloin	Roasted pork tenderloin topped with our signature cognac demi-glacé and caramelized pears served with roasted potatoes and chef’s vegetables.	13.00/20.00
Shrimp and Grits	Our take on a southern classic with brown butter garlic shrimp and creamy dill Havarti grits.	12.00/19.00
Eggplant Rollatini	Thin sliced eggplant stuffed with Boursin cheese, spinach and eggs. Roasted and served with sweet and spicy marinara.	11.00/17.00

Fillet Options

Fillet Mignon	Aged Angus choice filet served with roasted potatoes and chef’s vegetables. Available in 6oz. and 9oz.
21 Style	Topped with Burgundy demi-glacé and caramelized onions.	35.00/44.00
Maytag Black and Blue	Cajun spiced and topped with Maytag Bleu cheese cream and crumbles.	38.00/47.00
Bistecca	Crowned with 3 scampi shrimp and Parmesan cheese.	41.00/50.00
Bourbon Glazed Mushrooms	Topped with bourbon glazed mushrooms and served with truffle risotto and asparagus	42.00/51.00
Oscar	Topped with succulent crab, homemade béarnaise sauce and asparagus.	43.00/52.00
Surf and Turf	Add an 8 oz. lobster tail to any filet.	30.00

Menu