Dinner Menu

Wine ListDinner Menu

APPETIZERS

Smoked Trout
Horseradish whipped cream, red onion, capers, crostini
9

Escargots
Sautéed with mushrooms, garlic, white wine, and herbs on a pastry pillow with creme fraiche
9

Grilled Shrimp
Four large grilled shrimp served with a brandy gorgonzola cream
11

Grilled Scallops
Butternut squash coulis and toasted pecans
12

American cheese board
Vermont aged Cheddar, Maytag Blue, and Nancy’s Hudson Valley Camembert, dried fruits, apple, toasted almonds, crostini
12

Crab and Avocado Cocktail
Jumbo lump crab meat with avocado, cocktail sauce, dijonnaise
12

Roasted Beets
Beets, crumbled local goat cheese, lemon oil and pomegranate syrup
8

Beef Carpaccio
Seared, sliced thin, Arugula, shaved Asiago, sea salt and olive oil
10

Potato and Leek soup
7

Onion soup
Herbed crouton and a blend of cheeses
7

SALADS

House Salad
Mixed greens, Balsamic vinaigrette, Bleu Cheese, or Ranch
Included with entrée

Caesar Salad
Herbed croutons, Asiago cheese, anchovies
$4 supplement

Spinach Salad
Zinfandel vinaigrette, apples, walnuts, blue cheese crumbles
$4 supplement

ENTREES

Pan seared Atlantic Salmon
Pearl pasta, with mushrooms, scallions, herbs, and cream
26

Veal Scaloppini
Sweet mashed potatoes, brandy mushroom cream
28

Crab Cakes
All crab, no filler, sweet mashed potatoes, remoulade
28

Sea Scallops
Sweet mashed potatoes, hazelnut browned butter
29

Rainbow Trout
Fingerling potatoes, lemon-parsley browned butter
21

Linguini with Crab
Smoked bacon, garlic, scallions, tomato, and peas in a light cream sauce
25

Pan Seared Duck Breast*
Green lentil ragout, natural reduction
28

FROM THE GRILL
Baked potato included

Grilled Filet Mignon*
Red wine demi-glace
37

NY Strip Steak*
Peppercorn butter
32

Porterhouse*
20 oz. Roasted garlic butter
44

Lamb Chops*
Garlic and rosemary rubbed
38

Frenched Pork Chop*
BBQ jus and frizzled onions
25

Chicken Breast
Garlic, herbs, brandy mushroom cream
20

Add Sauteed Onions or Mushrooms
5

Add a Crabcake
12

Add a Petite Lobster Tail
15

*Consumption of raw or undercooked items may increase your risk for food borne illness.