bound by an oil free almond pesto. accompanied by midwest corn relish and a smoked tomato tarragon sauce
fresh prince edward island mussels flambeed in a tanqueray martini finished with thai sweet chili sauce and garnished with a candied ginger swizzle stick
delicate chive crepes filled with house smoked trout and potato risotto. sweet pea coulis
presented with our own cocktail sauce and lemon wedges
3 selections of domestic and imported artisan cheese with an assortment of fresh and dried fruit and homemade currant soda bread
creamy tomato and fresh basil soup, topped with crumbled feta cheese
made fresh daily
mixed greens with shaved fennel, orange segments, and sliced cucumber tossed in our house black walnut viniagrette
a classic mix of fresh romaine hearts tossed in our own caesar dressing, add grilled chicken breast, fried oyster croutons
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
dijon-rye crust, sauteed napa cabbage, smoked bacon, fingerling potatoes, finished with a horseradish citrus aioli
asiago mashed potatoes, jim beam kentucky bourbon-shallot demi glace, and vidalia onion haystack
cavatappi pasta, roasted red sweet peppers, spring asparagus, and seasonal mushrooms bathed in chevre and white cheddar cheese sauce
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
center cut fillet stuffed with smoked bacon and red wine braised seasonal mushrooms served with rustic parsley potatoes and tomato florentine
for the steak lover, strip steak brushed with garlic herb butter accompanied by rustic parsley potatoes and tomato florentine
roasted bell pepper stuffed with fragrant braised lentils, crispy house made shoestring potatoes
lowa chop on a bed of creamy goat cheese grits with steamed green beans with brandied ham glace
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
hollow spaghetti style noodles tossed in a spicy red wine tomato sauce with fresh prince edward island mussels and artichoke hearts
sweet banana risotto, stir fried zucchini and onions
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
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
served warm with vanilla ice cream
with grandma's sugar cookies
flourless chocolate torte, tart raspberry coulis, white chocolate ganache, and real whipped cream
white layer cake with flecks of bittersweet chocolate and rich butter cream frosting
packed with peanut butter and bananas, served with brandy spiked creme anglaise.
rich chocolate ganache with a hint of cointreau, presented with pound cake cubes, fresh strawberries and sliced bananas for dipping
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.