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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

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