Dinner Menu

CAESAR SALAD ROMAINE SPEARS................................................7

SPRING GREENSRASPBERRY BALSAMIC VINAIGRETTE, SPICED PECANS, DRIED

FRUIT, FETA.............................................................................................6

HOUSE MADE TOMATO SOUP CREAMY TOMATO AND HERB BISQUE,

TOPPED WITH FETA CHEESE CRUMBLES........................................................5.50

CORN CHOWDER CREAMED POTATOES, BACON, SLIGHT SPICE.............5.50

SOUPS & SIDE SALADS

APPETIZERS

CORN FRITTERS HONEY AND STONE-GROUND MUSTARD DIPPING SAUCES.....................................................................................................................................................7

PORTABELLA MUSHROOM AND IMPERIAL WAGYU BEEF TIPS PESTO TOSS................................................................................................................14

GRILLED AND CHILLED SHRIMP FIVE JUMBO SHRIMP, LEMON, AND A DUO OF CREOLE REMOULADE AND CHILI SAUCES...................................................................................13

ARTISAN CHEESE PLATE CHEF’S SELECTION OF AMERICAN FARMSTEAD HANDCRAFTED CHEESE, LAVOSH CRACKER BREAD, FRESH AND DRIED FRUIT, NUTS...........................12

GRILLED FLATBREAD BOURSIN PESTO SPREAD, PROSCIUTTO, GRAPES, MOZZARELLA...........................................................................................................................................11

DRIFTER’S POCKET SLOW ROASTED PLUM CREEK FARMS CHICKEN AND WILD MUSHROOMS, BASIL CREAM, PUFF PASTRY......................................................................................10

PAN SEARED JUMBO SCALLOPS PROSCUITTO AND MELON SALSA, BALSAMIC PORT REDUCTION...................................................................................................................15

LOBSTER CAKES SMOKED TOMATO AND TARRAGON COULIS.........................................................................................................................................................................15

ENTRÉES

PAN SEARED FILET MIGNON* MAYTAG BLUE CHEESE GRATIN, HERB DEMI GLACE, ROASTED RUSSET, SUMMER TOMATO AND BASIL SALAD.......................................39

SEAFOOD POT PIE(LT) LOBSTER, SCALLOPS, SHRIMP TOSSED WITH SWEET PEAS, CARROTS, POTATOES IN A SHERRY CREAM SAUCE, CROWNED WITH AN HERBED PUFF PASTRY......29

SALMON(LT) DIJON-RYE CRUST, SAUTÉED NAPA CABBAGE, APPLEWOOD SMOKED BACON, FINGERLING POTATOES, FINISHED WITH A HORSERADISH CITRUS AÏOLI...........................25

PLUM CREEK FARMS CHICKEN CASSOULET OF WHITE BEANS, GARLIC FENNEL SAUSAGE, SHIITAKE MUSHROOMS, ROASTED GARLIC AND BASIL................................23

GRILLED FLAT IRON STEAK* LEMON HERB BUTTER, CARAMELIZED ONION MASHED POTATOES, EDEMAME AND GREEN BEANS...................................................................26

GRILLED IOWA KURABOTA PORK CHOP* LIGHTLY SMOKED THEN ROASTED, BLUEBERRY BARBEQUE SAUCE, HERBED CORN, CHEDDAR WHIPPED POTATOES....................25

MAC & CHEESE(LT) CAVATAPPI PASTA, ROASTED SWEET RED PEPPER, ASPARAGUS, SEASONAL MUSHROOMS IN AN ASIAGO AND PARMESAN SAUCE...........................................17

SEARED HALIBUT BACON BUERRE BLANC, WILD RICE, CRISP ASPARAGUS........................................................................................................................................................26

MEATLOAF(LT) SMOKED CHEDDAR MASHED POTATOES, BOURBON AND SHALLOT DEMI-GLACE, SWEET ONION HAYSTACK............................................................................18

GRILLED BONE-IN RIBEYE* PORTABELLA RELISH, ROASTED FINGERLINGS, GRILLED VEGETABLE MEDLEY............................................................................................37

SEARED DUCK BREAST CURRANT HONEY GLAZE, WARM VEGETABLE SLAW, RICE BLEND....................................................................................................................28

CHEF’S SIGNATURE STEAK

IMPERIAL WAGYU BEEF NEW YORK STRIP* ROASTED GARLIC DEMI-GLACE, MAYTAG BLUE CHEESE BUTTER,

ROASTED POTATOES, GRILLED ASPARAGUS...................................................................................................................42

Imperial Wagyu Beef, of Blair, Nebraska, uses a production system which is geographically diverse with the best ranchers in the

US and grain fed in the Midwest. Carefully selected breeding, traditional feeding methods, humane practices, traceability and

state of the art packing methods ensures that their beef matches the best produced in the world.

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