DINNER MENU
APPETIZERS
Cheese Plate
Goat Cheese, Brie and marinated Feta, served with seasonal fruit, marinated olives, almonds, and herbed flat bread. 12
Alto Vineyards Traminette ~ Alias Chardonnay
Pan Seared Crab Cakes
Served with an avocado grapefruit salad, a lime jalapeno ailoli, and topped with flash fried onion straws. 9
Black Eyed Pea Cakes
Black eyed peas mixed with carrots, celery, bell peppers, jalapenos, red onion & garlic, served with a cilantro lime dipping sauce. 6
Pan Seared Crab Cakes
On a bed of pepper parsley coleslaw, garnished with lemon, and drizzled with a balsamic vinegar reduction. 9
Kahlua Meat Balls
Served in a grilled zucchini boat and drizzled with Kahlua sauce. 7
Grilled Veggie Pizza
Grilled Companion flatbread with our house made basil pesto, marinated olive and cheese, asparagus and mushrooms 5
Grilled Meat Pizza
Same as veggie pizza with the addition of bacon. 6
Crudites
Seasonal vegetables with edamame dip. 5
Roasted Red Pepper Hummus
Served with our house bread sticks. 4
Potato Cigars
Mashed bacon potatoes, rolled in egg rolls, served with our spring onion dip.
House Made Potato Chips
Served with our Spring Onion Dip 4
SOUPS & SALADS
Seasonal Soup
House Made French Onion Soup 5
Soup of the Day
Ask your server about our house made soup of the day. 5
Pasta of the Day
Changes daily/weekly, mouthwatering sauces, and local ingredients over fresh Midwest Pasta.
Caesar
Crisp romaine, freshly grated parmesan cheese, house made croutons, dressed in our own anchovy based Caesar dressing, and garnished with a Caper berry. 8
Garden Salad
Fresh Romaine dressed in our house made Basil Pesto Ranch dressing, and garnished with mixed bell peppers, Kalamatta olives, and zucchini. 8
Radish Orange Arugula Spring Salad
Mixed spring greens, Biver Farm arugula and radishes, orange supremes, and fennel, tossed in a lemon thyme mint vinaigrette. 9
Asparagus
Mixed Greens, tossed with Orange red wine vinaigrette, topped with blanched asparagus, orange supremes, Yellow Peppers, garnished with goat cheese rolled in pistachios 9
Spring Pea
Our version of the Seven-Layer-Salad Spring Peas, Marcoot white cheddar, Rensing apple-glazed bacon, Kat’s farm fresh eggs, hard boiled, and red onion, tossed in a sweet, house made mint dressing, served on boston lettuce leaf, and garnished with pea shoots. 8
Broccolini
Blanched broccolini tossed in a lemon garlic vinaigrette topped with hard boiled eggs, and chopped almonds. 8
ENTREES
Prime Ribeye Steak
Drizzled with a red wine demi glace, bacon mashed potatoes, and broccolini drizzled with a lemon garlic butter sauce. 24
Lamb Lollies
Drizzled with a red wine reduction, accompanied with carrot risotto and spring peas in butter and fresh thyme. 25
Stuffed Pork Loin
Stuffed with fresh cherries, onions, and Gruyere cheese, encrusted with fresh thyme, fennel garlic and rosemary, served with poached cabbage drizzled with a bacon juniper berry caraway seed cream, and smashed leek and Gruyere potatoes. 20
Chicken Napoleon
Forced chicken cakes layered with carrot risotto, sautéed leeks and carrots, covered in a lemon tarragon cream sauce 19
Fish
Chef’s choice
No Meat Stuffed Peppers
Stuffed with asparagus, mushrooms, special blend rice and quinoa, olive oil, fresh thyme and rosemary, garlic, caramelized onions, and topped with smoked gouda cheese. Served with grilled asparagus, and seared Ozark mushrooms, topped with chopped almonds. 15
Golden Beet Ravioli
Spread with walnut cheese, topped with an orange asparagus and mushroom filling, drizzled with a balsamic reduction, and garnished with pistachios, and fresh tarragon. 17
