Dinner
►Starters
Roasted Butternut Squash Soup
Amaretti & pepitas 6
Mexican White Cheese & Spinach Dip
Tri-color tortilla chips 7
Tres Empanadas
Sweet peppers, cheese with salsa verde 9
Tender St. Louis Style Pork Ribs
Hickory-coffee bbq sauce, watercress, red onion & orange salad 10
Crispy Bangkok Beef Rolls
Spicy raspberry-ginger dipping sauce 8
BBQ Chicken Quesadilla
Guacamole, pico de gallo and pepita pesto 8
Crab Louis Salad
Half avocado, frisée, tomato and cucumber, homemade Russian dressing,
13
Autumn Harvest Salad
Sundried cranberries, walnuts, dates, blue cheese, butternut squash
vinaigrette dressing 7
Chopped Romaine Heart Salad
Bacon, shaved parmesan, foccacia croutons, anchovy vinaigrette 8
Chilled Beet & Arugula Salad
Red onion, pistachios, feta cheese, dates and Vermont maple vinaigrette
9
►Main Course
Crispy Buttermilk Chicken
Sweet potato waffles, green beans and pecan-maple syrup 17
Moroccan Spiced Salmon
Dill crème fraiche, lime-cumin carrots, smashed red potatoes 22
Tofu and Israeli Couscous Stir Fry
Edamame, radicchio, cherry tomatoes, grated coconut, cashews,
orange-ginger sauce 15
Spice Rubbed Grilled Angus Rib Eye
Red bliss mash potatoes, grilled asparagus, cilantro-mint hollandaise 28
Pan Seared Pork Chop
Apple and rum raisin sauce smoked Gouda polenta and green beans 22
Maine Lobster “Mac & Cheese”
Cavatapi pasta, asparagus, wild mushrooms, Gruyere & Gouda cheese sauce,
crispy shallots 23
Adobo Brisket
Onion country gravy, corn bread, braised green beans, smashed potatoes
16
Portobello Spinach Ricotta Lasagna
Roasted tomato sauce and provolone 19
►Sides
4
Smoked Gouda Polenta
Red Bliss Mash Potatoes
Grilled Asparagus
Sautéed Green Beans
A Gratuity
of 19% will Be Added to Parties of 6 or more.
Please accommodate us with no more than 3 split checks.
Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs
may increase your risk of food borne illnesses. Items and prices of
web menus are subject to change.
Steven Hunter,
Executive Chef
Email
101117 |
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