stuffed with napa cabbage, carrots, bamboo shoots, water chestnuts and dried apricots served with a riesling/plum and fresh ginger sauce
served with a horseradish cocktail sauce and a lemon garnish
oysters served with bacon and imported brie and then dashed with louisiana spices (chefs scotts pick)
mushrooms stuffed with a cream cheese, snow crab, green onion and chive
mixed greens, dried cherries, seasoned walnuts and crumbled bleu cheese all twisted up with our balsamic vinaigrette.
roasted mixed vegetables stacked with crispy angelhair crackers and goat cheese drizzled with balsamic reduction.
fresh spinach tossed with dried cranberries, walnuts, sliced red onions and bleu cheese (or not) topped with a pomegranate vinaigrette.
fresh romaine lettuce mixed with our from-scratch caesar dressing topped with grated aged parmesan and fresh made croutons.
grilled filet mignon, cooked to order, served with a gruyere & aged parmesan potato gallete & bordelaise sauce.
pan seared scallops over black squid ink pasta; served with bleu cheese buerre blanc.
shrimp and scallops and combined with fresh spinach, parmesan cheese and herbs in a creamy risotto.
four petite lamb chops with a sun-dried cherry jus over yukon gold and spinach mash.
two fresh crab cakes served over fresh sauteed spinach with a buerre blanc sauce.
sweet corn, asparagus and grilled portobello mushroom risotto with a red wine bordelaise sauce.
pappardelle pasta tossed in a red wine bolognese and dusted with aged parmesan.
sesame soy marinated with crispy wontons over mixed greens and a ginger wasabi aioli.
three filet mignon burgers topped with caramelized onions and cave-aged blue cheese.
pork tenderloins grilled to perfection and topped with caramelized onions and delicious granny smith apple/ginger chutney over grilled bread.
house-made crust and sauce from imported tomatoes topped with our five-cheese blend and sun-dried tomatoes and baked to perfection.
succulent veal meatballs spiked with goat cheese over tasty vodka tomato sauce.
three grilled chicken breasts topped with portabella mushroom and fresh spinach served with a pesto sauce.
barbers 1833 english cheddar (england) prairie breeze cheddar (iowa) carr valley cocoa cardona mild italian coppa
reny picot goat gouda (benton harbor, mich) comte st. antwaines gruyere (france) three little pigs truffle mousse
fair oaks sweet swiss (indiana) geitenkaas aged goat swiss (holland) framini smoked ham (wisconsin)
black cured cocktail, green olives with herbs, and pitted nicoises
toffee, plump raisons, milk chocolate, and pecans topped with an aged whiskey sauce.
a crepe filled with cream cheese, nutmeg, cinnamon and fresh bananas topped with bananas and brandy flambeed.
layers of chocolate cake and chocolate pudding adorned with roasted hazelnuts and our raspberry sauce
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.