Appetizers
Shrimp Cocktail 14.00
-Chilled Jumbo Shrimp, fresh Lemon and Cocktail Sauce
Heirloom Tomato Salad 13.00
-Heirloom Tomatoes with Buffalo Mozzarella, Petite Basil, and Aged Balsamic
Seared Maine Diver Scallops 14.00
-with Roasted Red Peppers, Spring Onion, Arugula, and Poblano-Avocado Sauce
Braised Beef Ravioli 12.00
-Morel Mushroom Ragôut and Parmesan
Caesar Salad 9.00
-Crisp Romaine Lettuce, Aged Parmesan, and Ciabatta Crouton
Escargot 13.00
-with Garlic-Herb Butter and Puff Pastry
Assortment of Artisanal Cheeses 14.00
-accompanied with Toasted Multi-Grain Baguette
Asian Pear and Prosciutto 11.00
-Mâche Lettuce, Shaved Parmesan, and Vanilla Vinaigrette
Lobster Bisque 9.00
-Maine Lobster and Crème Fraîche finished with Brandy
Entrees
all cooked over an oak-fired grill
Cowboy Steak 47.00
-20-oz Bone-In Rib-Eye with Fried Onion and Red Wine Butter
St. Supéry Cabernet Sauvignon, Napa Valley ’03 16.00
Braised Beef Shortribs 32.00
Herb-roasted Fingerlings, Julienne Vegetables and Natural Jus
Woop Woop Shiraz, South Eastern Australia ‘07 11.00
Roasted Free-Range Chicken Breast 28.00
-with Wild Mushroom Risotto, Rainbow Swiss Chard, and Truffle Jus
Santenay, Joseph Drouhin, Pinot Noir ‘05 15.00
New York Strip Steak 42.00
-12-oz Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar
Cline Cashmere GSM, California ’07 10.00
Yachtsman Filet Mignon 39.00
-8-oz Filet with Mashed Potatoes and Red Wine Sauce
De Toren Z Bordeaux Blend, Stellenbosch ’06 16.00
Porterhouse 44.00
-24-oz Center-cut Porterhouse with Fresh Cut Fries and Roasted Garlic Butter
Guenoc Meritage, Lake County ’06 14.00
Florida Grouper 37.00
-Brentwood Corn cake, Jumbo Lump Crab, Rainbow Chard, and Crab Butter Sauce
Kabinett Riesling Reichsrat Von Buhl “Armand”, Pfalz ’07 11.00
Herb-crusted Rack of Lamb 33.00
-with Braised Artichokes, Sunchoke Purée, and Cabernet-Olive Reduction
Villa Antinori Super-Tuscan, Toscana ’04 12.00
Potato and Leek Ravioli 24.00
-Bell Pepper Ragôut, Goat Cheese Fondue, and Buttered Spinach
Pouilly-Fuissé, Louis Jadot Chardonnay ’07 13.00
Side dishes
Truffle Mac & Cheese 9.00
-Orecchiette Pasta and Goat Cheese
Creamed Spinach 7.00
-with Parmesan
Wild Mushroom Risotto 9.00
-with Aged Gouda
Brussels Sprouts 8.00
-with Ham and Sage Cream
Sautéed Mushroom Caps 7.00
-with Sherry and Cabernet Wine Sauce
Rainbow Carrots 7.00
-with Honey-Herb Butter