SALAD COURSE
Mixed Green Salad
roasted red and yellow beets, champagne vinaigrette, toasted almonds
Spinach and Arugula Salad
crispy pancetta, pommery vinaigrette, Pecorino Romano and housemade croutons
Maytag Blue Cheese Caesar
grilled romaine, ciabatta crostini and white anchovy
FIRST COURSE
Pan Roasted Wild Shrimp
feta, Kalamata olives, tomato and garlic crostini
South Dakota Lamb Saddle
mushroom and havarti bread pudding, tarragon scented lamb jus
Steamed Mediterranean Mussels
sundried tomato,Thai basil, white anchovy and grilled ciabatta
Jumbo Lump Crabcake
hijiki salad, daikon sprout and roasted pineapple ponzu
Mushroom and Leek Chowder
porcini duxelle and potato gaufrette
Semolina Fried Calamari
leeks, frisé, cucumber dressing and saffron aioli
ENTRÉE
Braised Beef Cheeks
horseradish potato puree, garlic confit, creamed spinach and Pinot Noir jus
Pan Roast Rabbit
white corn polenta, pancetta, wild mushrooms and Madeira
Wild Striped Bass
Kurobuta prosciutto, spaghetti squash, toasted pinenuts and roasted tomato fondue
Grilled Pork Chop
jasmine rice, black beans, adobo sauce and cilantro oil
Seared Diver Scallops
housemade black pepper spaghetti, chorizo and romesco sauce
Arctic Char
Yukon Gold potato purée, Thai basil, beurre rouge and crisp baby artichokes
Veal and Bison Bolognese
homemade pappardelle and Parmigiano-Reggiano
Seared Rare Ahi Tuna
kafir lime sticky rice, baby bok choy and thai chili vinaigrette
North American Bison Tenderloin
caramelized onion and gruyère potato gratin and green peppercorn sauce
Cornish Game Hen "Under A Brick"
black truffle, pancetta, mac-n-cheese, lemon thyme jus and aged balsamic
Angus Prime Rib
au jus with bacon and green onion potatoes, greens and horseradish,
$28.
(Fridays and Saturdays only)
Kevin Donovan – Chef