Maine Lobster Cakes

bound by an oil free almond pesto. accompanied by midwest corn relish and a smoked tomato tarragon sauce

Sweet Chili Mussel Martini

fresh prince edward island mussels flambeed in a tanqueray martini finished with thai sweet chili sauce and garnished with a candied ginger swizzle stick

Smoked Trout Stuffed Crepes

delicate chive crepes filled with house smoked trout and potato risotto. sweet pea coulis

Classic Shrimp Cocktail

presented with our own cocktail sauce and lemon wedges

Artisian Cheese Plate

3 selections of domestic and imported artisan cheese with an assortment of fresh and dried fruit and homemade currant soda bread

Housemade Tomato Soup

creamy tomato and fresh basil soup, topped with crumbled feta cheese

Soup Of The Day

made fresh daily

Liberty House Salad

mixed greens with shaved fennel, orange segments, and sliced cucumber tossed in our house black walnut viniagrette

Caesar

a classic mix of fresh romaine hearts tossed in our own caesar dressing, add grilled chicken breast, fried oyster croutons

Caprese

vine ripened tomatoes and shaved red onion marinated in balsamic vinegar and olive oil presented with fresh mozzarella cheese, basil chiffonade and triangles of grilled rosemary flatbread

Pacific Northwest King Salmon

dijon-rye crust, sauteed napa cabbage, smoked bacon, fingerling potatoes, finished with a horseradish citrus aioli

Midwest Meatloaf

asiago mashed potatoes, jim beam kentucky bourbon-shallot demi glace, and vidalia onion haystack

Vegetable Mac And Cheese

cavatappi pasta, roasted red sweet peppers, spring asparagus, and seasonal mushrooms bathed in chevre and white cheddar cheese sauce

Roasted Herb Chicken

bone-in, french cut chicken breast soaked overnight in brine made with fresh herbs, then slow roasted to perfection, served over asiago mashed potatoes with wilted baby spinach and a smoked tomato tarragon sauce

Stuffed Filet Mignon

center cut fillet stuffed with smoked bacon and red wine braised seasonal mushrooms served with rustic parsley potatoes and tomato florentine

Kansas City Strip

for the steak lover, strip steak brushed with garlic herb butter accompanied by rustic parsley potatoes and tomato florentine

Pepper Seared Hangar Steak

roasted bell pepper stuffed with fragrant braised lentils, crispy house made shoestring potatoes

Port Espresso Marinated Pork Rib Chop

lowa chop on a bed of creamy goat cheese grits with steamed green beans with brandied ham glace

Pan Seared Trout

two filets dredged in szechwan lemon pepper seasoning with a fresh chive brodo, accompanied by a two tone polenta cake and topped with shoestring beets

Buccatini Arrabiatta

hollow spaghetti style noodles tossed in a spicy red wine tomato sauce with fresh prince edward island mussels and artichoke hearts

Grilled Fresh Hawaiian Fish Of The Day

sweet banana risotto, stir fried zucchini and onions

Kansas City Strip

Stuffed Filet Mignon

Bone In Prime Rib

thick cut and bathed in classic an jus atop split york shire pudding with a hash of roasted fingerling potatoes, oven dried tomatoes, and grilled asparagus

New England Seafood Pot Pie

maine lobster, new bed ford sea scallops, and gulf shrimp tossed with sweet peas, carrots, and red bliss potatoes in a sherry laced cream sauce, crowned with an herbed pastry

Homemade Seasonal Fruit Pies

served warm with vanilla ice cream

Homemade Ice Creams

with grandma's sugar cookies

Chocolate Decadence

flourless chocolate torte, tart raspberry coulis, white chocolate ganache, and real whipped cream

Bittersweet Chocolate Tweed Cake

white layer cake with flecks of bittersweet chocolate and rich butter cream frosting

The Elvis Bread Pudding

packed with peanut butter and bananas, served with brandy spiked creme anglaise.

Chocolate Fondue

rich chocolate ganache with a hint of cointreau, presented with pound cake cubes, fresh strawberries and sliced bananas for dipping