Sample of our Daily A la Carte Menu
subject to change daily
Soups
Southwest Black Bean 6.
Sour Cream, Avocado-Tomato Salsa
"Potage Parmentier" 6.
Smoked Bacon, Sage Cream
Thai Lobster Bisque 7.
Tomato, Coconut Milk, Ginger, Cilantro, Black and White Sesame Seeds
Appetizers
Crawfish & Oyster Stew 12.
White Wine Sauce, Lemon, Chives, Chervil, Sesame Crackers
Lobster & Homemade Potato Gnocchi 12.
Lobster Tail, Tarragon Cream Sauce
Shrimp ‘n Grits 10.
Wade’s Mill Stone Ground Grits, Country Ham Butter Sauce, Onion Rings
Homemade Ravioli of Beef Short Ribs 8.
Parsnip Puree, Red Wine, Truffle Jus
Warm Medley of Wild Mushrooms 8.
Walnut-Crusted Chevre, Smoked Bacon, Micro Greens, Aged Balsamic Vinegar
Assorted Domestic and Imported Cheeses 12.
Cabri d’Espelette, Cypress Grove "Humboldt Fog", Campo de Mantalban,
Cabot Vermont Cheddar, St. André, Maytag Blue
Entrees
Mustard-Herb Crusted Rack of Lamb 32.
Curried Butternut Squash, Almonds, Mashed Root Vegetables, Basil Chutney, Lamb Jus
Certified Angus Beef Tenderloin 32.
Crispy Roesti Potato, Onion-Blue Cheese Fondue, Cabernet Sauce
Local Naturally Raised Chicken Breast 25.
Homemade Pappardelle Noodles, Glazed Onions, Wild Mushrooms
Duet of Polyface Farms Naturally Raised Pork 27.
Grilled Ribeye, Bourbon-Molasses Braised Shank, Roasted Sweet Potatoes
Sautéed Jumbo Sea Scallops 27.
Creamy Truffled Grits, Brussels Sprouts, Wild Mushrooms, Truffle Butter Sauce
Pumpkinseed Crusted Wild Chesapeake Rockfish Fillet 26.
Spicy Ragout of Andouille Sausage, Shrimp, Corn, Lime, Chilies
Grilled Local "Rag Mountain" Trout 23.
Smoked Trout, Spinach, Bacon, Sweet Potato Hash, Cider Reduction Sauce
"Raviolo Aperto" 20.
Portobello Mushroom, Sugar Snaps, Sautéed Kale, Sun Dried Tomato Pesto Sauce
Desserts $8
Classic Créme Brûlée
Warm Local Apple Crisp
Brown Sugar Nut Topping, Vanilla Ice Cream
"Torta Cioccolata"
Chocolate Ganache, Caramel Ice Cream
White Chocolate-Grand Marnier Cheesecake
Blood Orange Sauce, Hazelnut Meringues
Lemon-Meringue Ice Box Cake
Caramel Cream,Vanilla Syrup, Lemon-Lace Cookie
"
Profiteroles" Cream PuffsCappuccino~Kahlua Ice CreamChocolate, Caramel Sauces
Cordials
Frangelico $8 Grand Marnier $13 Dom Benedictine $12 Godiva $10
B & B $12 Bailey’s $8 Sambuca $8 Kahlua $7 Amaretto $9
Ports
Dow’s Boardroom Reserve Tawny $9 Warre’s Optima 10yr. Tawny $13
Dow’s 20 yr Tawny $15 Graham’s LBV 2001 $12
Taylor Fladgate LBV 2000 $11
Dessert Wine
St. Supery Moscato 375 ml Bottle $20 glass $8
The Old Ball and Chain (Late Harvest Syrah) $15 glass $50 bottle
Moet & Chandon Nectar Imperial 375 ml Bottle $50
Cognac/Armagnac
Remy Martin VSOP $12 Courvoisier VSOP $13
Cles Des Duc VSOP Armagnac $10 Hennesey VS $9
Assorted Domestic
and Imported Cheeses $12
Cabri d’Espelette- St. Laurent, France
Soft-ripened goat’s milk dusted with ground Spanish espelette pepper. Smoky, creamy and decadent.
Cypress Grove "Humboldt Fog"-
McKinleyville, California
Aged goat’s milk cheese, named for California’s foggy northcoast weather. The vegetable ash interior and white mold are reminiscent of an early morning fog. Creamy, light and nutty.
Cabot Vermont Cheddar- Montpelier, Vermont
Award-winning family dairy. Sharp, classic Vermont white cheese. Aged one year.
Campo de Mantalban- Mancha, Spain
Dry-aged cow, sheep and goat’s milk cheese, un the style of classic Manchego. Served with quince paste accompaniment.
Livarot- Normandy, France
Washed rind cow’s milk cheese, "The Colonel", one of the world’s oldest cheeses. Assertive, meat like flavor.
Maytag Blue- Newton, Iowa
Vegetarian hand made blue cheese still produced in small batches. Has a crumbly texture, and is considerably spicy.
Tasting includes all cheeses, and is accompanied with assorted dried fruits, fresh bread and crackers.
Desserts $8