signature tomato bisque or soup du jour 7.00
blackened crab cake
maryland blue crab presented with a roasted red pepper puree
caesar salad 8.50
with sundried tomatoes, toasted pignoli nuts and shaved locatelli cheese
filet mignon, thinly sliced, garnished with arugula, capers, red onion,
shaved locatelli and drizzled with porcini mushroom oil
duck confit 12.00
confit of leg and thigh served over mesclun greens with dried fruits and nuts
and tossed with a raspberry chipotle vinaigrette
one dozen presented scampi style in a pastry shell
asian calamari 12.00
lightly tossed with a spicy asian sweet and sour sauce
goat cheese 12.00
breaded goat cheese seared and served with mesclun greens
and a tomato preserve
house field green salad 7.00
(dressing choices: balsamic vinaigrette, stilton blue cheese,
tomato french or roasted garlic ranch)
pureed chick peas and tahini paste with lemon and garlic, served with
toasted pita triangles and vegetable chips
mussels or clams 12.00
served with either a shallot white wine sauce or tomato garlic broth
pheasant spring rolls 12.00
confit of pheasant and vegetables with an asian plum dipping sauce
shrimp and portabella 15.00
gulf shrimp served on a portobella mushroom, topped with brie cheese, baked
in the oven and presented with a shallot sherry cream sauce
pastrami cured salmon plate 14.00
smoked salmon garnished with capers, red onion,
cornichones, whole grain mustard and rye toast points
australian lamb shank
braised australian lamb shank with couscous primavera
and roasted garlic jus 24.
bbq dry rub prime pork chop
with sweet mashed potatoes and a sauté of local greens 26.
boneless braised beef short ribs
cocoa and chili braised beef short ribs with
ancho chili mashed potatoes and cumin scented roasted root vegetables 28.
buffalo hangar steak
pommes frites, sautéed spinach and a wild mushroom demi-glaze 26.
over vegetable risotto with shallot cream 24.
applewood smoked bacon wrapped filet with asiago gratin potatoes,
vegetable stack and a pinot noir demi-glaze 32.
honey lavender chicken
goat cheese mashed potatoes, sautéed spinach
and honey lavender pan sauce 24.
purple smashed potatoes, sautéed greens and tomato
with a sundried cherry demi-glaze 28.
sliced hangar steak with apple wood smoked bacon and stilton blue cheese mashed potatoes, sautéed spinach and a caramelized onion demi-glaze 32.
pan seared pheasant with a wild mushroom risotto, wilted spinach and
a pan gravy of chardonnay and shallots 28.
french bean stew with fresh pork, bacon, duck confit and sausage 22.
salmon poached with white wine, sweet white onion, plum tomatoes,
capers and basil served over linguini 26.
smoked paprika dusted shrimp sautéed with olive oil, garlic and cilantro
over andouille sausage and crawfish jambalaya 26.
a crescent farms pan seared breast of duck with mashed sweet potatoes,
duck leg and thigh confit and a sweet soy demi-glaze 26.
over apple pancetta polenta with sautéed greens and veal demi-glaze 32.
venison london broil
roasted shallot mashed potatoes, sautéed spinach
and a caramelized shallot demi-glaze 26.
wild boar rack
a double cut rack chop rubbed with black pepper, rosemary
and sea salt with wild rice and ratatouille 30.
three bean chili
vegetarian style chili served over brown rice and wheat berries
topped with cheddar cheese, sour cream and green onion 16.
roasted stuffed eggplant
zucchini, squash, eggplant and tomato stuffed eggplant
topped with fresh mozzarella 16.
crispy tofu stir-fry
crispy tofu with baby corn, straw mushrooms, cabbage, celery,
carrots, red and green peppers and a lemongrass coconut cream 16.
•To bring you the best, our menu is now all natural, free range or wild.•
•Most menu items can now be made gluten free upon request•
Plate sharing fee – 5.00
18% gratuity may be added to parties of 6 or more and please no separate checks