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)
Cajun Cheese Fondue	Andouille sausage, corn and black beans with melty white queso in a New Orleans bread bowl.	11.00
Fried Brie	Crispy phyllo wrapped with triple cream brie served with a sauce trio of cranberry, apple and apricot.	9.00, 9.00
Hickory Smoked Candied Bacon Skewers	Thick cut dry aged bacon baked crispy with spiced caramel glaze.	9.00
Mediterranean Lahvosh	Red onion, roasted peppers, pepperoncini, feta cheese and artichokes on a crispy lahvosh cracker.	9.00
Garlic Rock Shrimp and Havarti Lahvosh	Scampi style rock shrimp smothered in havarti cheese on a crispy lahvosh cracker.	13.00
Italian Lahvosh	Italian sausage, zesty marianara and fresh mozzarella finished with italian tomatoes and fresh basil.	12.00
Filet Meatballs	Ground filet and smoked bleu cheese with bacon au poivre.	8.00
Chicken Cordon Bleu Ravioli	Handmade ravioli breaded and lightly fried with chive mornay sauce.	9.00

Soup/Salad

Antipasto kabobs	Tomatoes, mozzarella, salami, kalamata olives, pepperoncini and artichokes on a bed of feta, roasted peppers, pinach and capers with a basil vinaigrette.	9.00
Clam Chowder	Served in a house bread bowl.	9.00
Crab and Crawfish Bisque		9.00
French Onion Soup		7.00
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

Small Plates

Bacon Wrapped Quail	Roasted topped with spicy apricot marmalade	4.00
Derby Sage, Belton Farms UK		7.00
Prairie Breeze, Cave city, Iowa		8.00
Blackened Tuna Cup	Blackened tuna with avacado vinaigrette in a phyllo cup.	9.00
Homemade Burrata	Fresh made mozzarella filled with butttery cheese curd served with thin sliced prosciutto di parma	9.00

Entrees

Citron Duck	Crispy skin duck breast with roasted shallot butter and citrus cream. Served over harvest quinoa.	26.00
Pork Schnitzel	Tender pork scallopini pan seared and served with fresh spaetzle and braised red cabbage.	24.00
Hunter's Salmon	Lightly blackened salmon served with roasted red onion, grilled portabella, and wilted spinach then finished with a port wine buerre blanc.	24.00
Veal Osso Bucco	Slow braised veal shank with turnip puree and savory carrots.	36.00
Bacon Wrapped Scallops	Paired with candied bacon turnip greens and baked harvarti casserole.	32.00
Florentine Stuffed Chicken	Seared stuffed chicken breast ona bed of roasted corn polenta. Served with Chef's vegetables.	20.00
Seafood Stuffed Manicotti	Shrimp, scallops, crab and cod tossed in a ricotta cheese, rolled in handmade pasta and topped with sauce Newburg.	24.00
Tortellini Ratatouille	Cheese tortellini tossed with eggplant, zucchii, yellow squash and fresh basil on a bed of Chianti marinara.	17.00
Yellow Curry Spaghetti Squash	Tossed with carrots, celery, bell peppers and onions with harvest quinoa, grilled portabella with wilted spinach.	19.00
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

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
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
Garlic Rock Shrimp Scampi
Shiitake Mushroom	Topped with Shiitake mushroom ragu and burbon butter.
Truffle Butter and Roasted Shallot

Menu