Fall Menu

Crispy Fried Polenta, 3rd Kingdom Mushrooms, Rosemary Demi Glace

Breadcrumbs, Toasted Garlic, Italian Parsley and Fresh Lemon

House Smoked Salmon Mousse, Black Tobiko Caviar

Dill Horseradish Creme, Pickled Shallot, Rye Crisps

Braised Short Rib, Potato and Smoked Gouda Cheese Pierogi with Caramelized Onions, Sour Cream, Chives

Roasted Honey Nut Squash & Whipped Ricotta on Toasted Baguette with Toasted Pumpkin Seeds, Smoked Sea Salt, Sage Infused Oil

Confit Duck, Fig Jam, Fontina Cheese, Baked on a House Made Flatbread and Finished with Arugula.

Savory Broth, Caramelized Onions, House Made Croutons with Melted Swiss and Provolone Cheese

Chef’s Daily Preparation

Crisp Romaine Hearts, Shaved Parmesan Cheese, House made Croutons, Cracked Black Pepper, and Caesar Dressing

With Entrée – $6

Baby Arugula, Honeycrisp Apples, Pecans, Dried Cranberry, Salted Caramel Vinaigrette

with Entrée – $7

Spring Mixed Greens, Grape Tomatoes, Red Onion and Cucumber

Complimentary with Entrée

Grilled Chicken – $10

Grilled Shrimp – $14

Dressings – Balsamic Vinaigrette, House Made Lemon Herb Vinaigrette, Buttermilk Ranch, Creamy Bleu Cheese

Add Dry Bleu Cheese Crumbles – $1.50

All Entrees are Served with our House Salad, Choice of Dressing, Vegetable du Jour, and Choice of Starch (Rice du Jour, Potato du Jour or Seasoned Fries)

Sautéed Chicken Breast and Wild Mushrooms with Marsala Sauce

Pecan and Panko Crusted Chicken Breast, Sweet Potato Bacon Hash, Braces Apple Cider Gastrique

Sautéed Chicken, Toasted Garlic, Lemon and White Wine, House Made Linguine

Pan Seared Dry Sea Scallops, Roasted Delicata Squash, Moon Grapes, Bacon Panko Crumble

Pan Seared Scottish Salmon, Butternut Squash Purée, Apple Cider Braised Onions, Pumpkin Seed Brittle

Two Lump Crab Cakes, House Made Sweet Gherkin and Caper Tartar Sauce

Sautéed U-8 Shrimp, Smoked Cheddar Grits, Andouille Sausage, Calabrian Chili Oil

8oz. In House Ground Beef Tenderloin and Ribeye Patty, Melted Provolone Cheese, Confit Mushrooms and Onions, Black Garlic Aioli, Toasted Brioche Bun, Served with Fries

Pan Seared 8oz. Center Cut Filet Mignon Finished with Demi Glace

Caramelized Pear and Gorgonzola Compound Hotel Butter

Grilled 12oz. Prime Reserve Pork Chop, Apple Cranberry Compote, Pear Port Reduction, Fried Sage Leaves

8oz. Loin, Wild Mushroom Burgundy Reduction

Grilled Veal Tenderloin, Cherry Pepper, Fingerling Potato, Scampi Sauce

Pan Roasted Duck Breast, Persimmon Relish, Glace de Canard

House Ground Black Angus Beef, 3rd Kingdom Mushrooms, House Made Pappardelle, Grana Padano Cheese

Red Wine Braised Short Rib, Cranberry Demi Glace, Roasted Carrot Purée, Crispy Shallots

Layered Breaded Eggplant, Sautéed Baby Spinach, Fresh Mozzarella, Marinara Sauce, Parmesan Cheese

Roasted Portobello Mushroom Sautéed Spinach and Swiss Cheese. Wrapped in a Puff Pastry and Baked. Served with Wild Mushroom Bechamel.