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Menus GRILLED PORK & POTATO PANCAKE - Herbed pork tenderloin pieces grilled with a sautéed potato pancake studded with zucchini & carrots, on a bed of Door County cherry chutney garnished with sour cream $10 SEARED FOIE GRAS - French grade A duck liver / Served with a sweet-savory SOUTHWEST CORN & MASA PUDDING - Served with guacamole, cilantro & sundried tomatoes $6 DIVER SCALLOP SAUTÉ - Three scallops sautéed & served with a coconut milk, lobster stock & Myer rum sauce on wilted baby spinach $14 SWEET BABY BEET, GOAT CHEESE & SPINACH - Organic roasted baby beets, lavender goat cheese, baby greens served with crostini & a strawberry-balsamic reduction $9 FRENCH PATE TASTING - Slices of classic country style pork pate & duck, prune & cognac pate served with cornichons, Dijon mustard, crostini & beet sorbet $9 BEEF TENDERLOIN CARPACCIO TWO WAYS - House cured, crusted with cumin & herbs, then lightly smoked beef tenderloin, paired with a red wine & rosemary marinated tenderloin sliced thin & served with capers, shaved red onion, grape tomatoes, aged parmesan cheese, olive oil, balsamic reduction & crostini $12 SOUP AND SALAD HOUSE SALAD - Mixed baby greens, sliced beets, strips of carrots, shaved fennel root, grated red cabbage, grape tomatoes & choice of homemade dressing (Included with each entrée) $6 SOUP DU JOUR - Spanish curried bean & vegetable with garlic crostini (Substitute for salad $2) $8 FALL HARVEST PUMPKIN SALAD - Hollowed out baby pumpkin wedge, oven roasted with brown sugar, spices & butter, chilled & stuffed with baby greens, dried cherries, pears, candied walnuts, spiced pumpkin seeds & blue cheese crumbles tossed with a maple -balsamic vinaigrette ( substitute for house salad for $7 more) $12 ENTREE BEEF TENDERLOIN BORDELAISE - 8oz Angus Beef tenderloin filet, grilled & served with a sauce made from oven-roasted marrow bones, veal demi & red wine garnished with sautéed wild mushrooms, nutmeg-mascarpone mashed potatoes, scallion sour cream & vegetable du jour $39 24oz TRUFFLED RIBEYE - 24oz Angus beef ribeye, lavender sea salt rubbed, grilled & served with, truffle butter & caramelized pearl onions, nutmeg-mascarpone mashed potatoes, scallion sour cream & vegetable du jour $48 DUET OF DUCK BREAST & DUCK LEG CONFIT - 6oz White Pekin duck breast, grilled & sliced paired with a duck leg confit, sweet-savory Door County cherry & peppered veal demi sauce, jasmine rice pilaf & vegetable du jour $36 SPANISH MAHI-MAHI VERACRUZ - Mahi-mahi filet with a lemon-herb crust baked & served on a bed of roasted tomato, sweet pepper, olives & a cinnamon, cumin, garlic, clove and lime sauce with grilled rosemary polenta cake & vegetable du jour $30 THAI QUAIL - Two semi-boneless quail marinated in a spicy Thai sauce, char-grilled & served with fresh diced mango, jasmine rice pilaf & vegetable du jour $29 AHI TUNA, SHRIMP & DIVER SCALLOPS NEW ORLEANS - Ahi tuna steak, jumbo shrimp & New Bedford diver scallops crusted & seared with a spicy Cajun seasoning on a bed of spicy roasted tomato, tasso, white wine & garlic cream sauce with a saffron jasmine rice pilaf & vegetable du jour $38 HERBED PORK TENDERLOIN - Herb-rubbed grilled pork tenderloin, cut & presented over VEGETARIAN TASTING - Italian vegetable calzone filled with mushrooms, olives, zucchini, tomato, carrots, spinach & cheddar- provolone cheese, paired with porcini mushroom raviolis & caramelized pear-gorgonzola raviolis in a basil pesto cream sauce, finished with a gratin of roasted baby beet, lavender goat cheese, baby greens & a strawberry-balsamic reduction & mint pesto sorbet $29
Appetizer Night | Dinner| Dessert | Wine
Our menus changes frequently. Special dietary requests will be accommodated with advance notice. Organic selections have been introduced this season celebrating sustainable local farmers. This menu was last updated December 15 , 2009.
PRELUDE | Appetizers or small plates