Sausage Sampler, three sausage varieties with Dijon mustard

served with sour cream and applesauce

broiled in the shell with garlic, butter and sweet pepper, topped with bacon

with mixed greens, sliced radishes and our original Garlic-Asiago dressing

with Crab and Butter Crumb Crust white wine-lemon sauce and chef’s vegetable

roasted potatoes, leeks, grape tomatoes and mustard-chive sauce

four jumbo shrimp with seafood filling, served with chef’s vegetable

house-made BBQ sauce and potato salad

with whipped potatoes and red wine demi-glace

served with maître d’hôtel butter and chef’s vegetable

with baked potato, au jus and fresh rasped horseradish. Served Friday, Saturday and Sunday evenings

with sweet chile-garlic sauce

with sausage, mushroom and herb filling

Asiago cheese, house-made croutons and Caesar dressing

with pepitas, apple cider vinaigrette and balsamic glaze

with Portobello mushrooms, caramelized onions, Asiago and sage-cream sauce

our slow-roasted half chicken rubbed with lemon and herbs, served with sautéed broccolini, mashed potatoes and sauce supréme

served with grilled leeks, grape tomatoes, herbed polenta and lemon-butter sauce

served with cranberry compote, mashed potatoes and chef’s vegetable

recommended wine: false bay sauvignon blanc; alternate wine: tomero torrontes

with mixed greens and cider vinaigrette. recommended wine: malvolti prosecco; alternate wine: felsner gruner veltliner

apple brown butter puree and sage foam. recommended wine: laporte sancerre; alternate wine: false bay sauvignon blanc

with bourbon-barbecue dunk and slaw. recommended wine: willamette valley pinot noir; alternate wine: ridge three valleys

with numb and hot dipping sauce. recommended wine: prum essence riesling; alternate wine: goulaine muscadet

parsnip puree, roasted grapes, pomegranate glaze. recommended wine: wild horse pinot noir; alternate wine: laurent miguel syrah /grenache

with gorgonzola flan and red zin caramel. recommended wine: gougenheim malbec; alternate wine: westside troublemaker

roasted garlic puree, conserved mushrooms, asiago, arugula, rosemary oil. recommended wine: rosso di montalcino; alternate wine: cueto rioja

vintage cheddar cheese melted with harvest riesling, served with toasted bread, cornichons and green apples for dipping

sautéed baby spinach and roasted fingerling potatoes. recommended wine: oyster bay pinot noir; alternate wine: mountain door malbec

chicken-apple sausage and thyme sauce. recommended wine: stags leap chardonnay; alternate wine: antinori vermentino

with white truffle-laced pommes frites and peppery arugula. recommended wine: indian wells merlot; alternate wine: souverain cabernet sauvignon

a soft-ripened, goat cheese from the loire valley, france; it’s center has a crumbly texture and a bright lemony flavor. recommended wine: vigneau-chevreau vouvray

this is a fine textured, dense sheep’s milk cheese from the pyrenees region of france that has a rich, caramel flavor. recommended wine: lestage simon haut medoc

a blue-veined, semi-soft, cow’s milk cheese hailing from wisconsin; it is firm, yet crumbly with a tangy, robust flavor and mild aftertaste. recommended wine: candor zinfandel

with Butterscotch Sauce

with vanilla ice cream

Oreo Cookie Crust filled with Mocha Ice Cream and Almonds

with braised onions and sweet wine demi-glace

stuffed with maine crabmeat and fresh herbs with a light mustard cream

wrapped with fruit-wood smoked bacon with cider vinegar jus

with baby shrimp and lemongrass sauce soy caramel

with honey, toasted walnuts and an applejack cream sauce

tossed with grilled shrimp, fire-roasted peppers, mushrooms and garlic cream sauce

with biscuit and lightly whipped cream

with lightly whipped cream

with warm bacon dressing

with toasted croutons & asiago cheese

with port wine glaze and pearl onions

with béarnaise sauce

with a lemon butter sauce

with roast garlic, pancetta, and fresh basil. with a sun-dried tomato and boursin cheese sauce

with a lobster cream sauce

with roast tomato, olives, capers and fresh herbs with grilled shrimp

wrapped in apple-wood smoked bacon with rosemary demi-glace

with vanilla ice cream

with biscuit and lightly whipped cream

with streusel topping and whipped cream

with our famous garlic-marsala dressing

with bacon, chopped egg, red onion, and poppy seed dressing

with toasted croutons & parmesan cheese

with roast red peppers and sweet butter

sautéed with wild mushrooms and marsala wine

with raspberry and pecan sauce

with shallots and garlic

with sauce bearnaise

with crab and cornbread crust

with ginger-bell pepper chutney and soy caramel

with roast tomatoes, black olives, capers and garlic

with baby spinach, pancetta, and wild mushrooms

with our famous sparkling wine dressing

with bacon, chopped egg, red onion, and poppy seed dressing

with sun dried tomato and boursin cream sauce

with house-made applesauce

with roast plum tomato sauce

with roast shallot and wild mushroom pan sauce

with assorted meats, vegetables, and cheeses

with assorted fruit toppings, nuts, chocolate sauce, whipped cream, and warm maple syrup

with sparkling vinaigrette

with feta cheese, red onions, and artichoke hearts tossed in olive oil and herbs

with corn and red wine vinaigrette