with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano- Reggiano Cheese

baked with Gruyere Cheese

with Horseradish sauce, sliced Cucumbers, Red Onion and Rye Toast

(Kurobuta Pork) Asian glazed Pork Belly, with House Picked Cucumbers and Romaine Leaves for making wraps

served over Illinois grown Fried Rice Cake and a Fresh Turmeric, Orange and Carrot Butter Sauce topped with an Arugula Pesto

with a Pickled Mustard Seed Sauce and Mixed Greens

with Little Gem Lettuce, Bacon, chopped Tomatoes and House Blue Cheese Dressing

with toasted Walnuts, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette

a Classic Combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing

with Red Pepper Coulis & Grilled Lemon Toast with Balsamic Dressed Greens

with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Veal and Pork

tossed with Pancetta, Arugula and aged Parmigiano-Reggiano

with a Shellfish-Red Pepper Sauce topped with sautéed Rock Shrimp, Gypsy Peppers and Marcona Almonds

served over Cheese Polenta

(A Maldaner's Specialty) served with Mashed Potatoes and Vegetables finished with a Truffle Sauce

with Chef's Choice of Accompaniments

(Saratoga Cut) served with Mashed Potatoes and Vegetables topped with a Gorgonzola Cheese Butter

Grass fed Beef with Gorgonzola Cheese, Caramelized and Fried Onions, Jalapeno Pickles, a Roasted Apple Aioli served on a Toasted Brioche Bun accompanied with French Fries

in a Rich Tomato Sauce with Artichokes and Thyme served over White Popcorn Cheese Polenta

(Kurobuta Pork, Sugar Grove Farms) boneless Pork Chop served with a Savory Local Apple Sauce made with Aged Sherry Vinegar over wilted Greens finished with Au Jus

seared with a roasted Onion, served with Mashed Potatoes and Vegetables with a Smoked Bacon-Balsamic Vinegar Sauce

(Iowa Lamb) served with Quinoa atop wilted Greens finished a with Red Wine Sauce

'House Cured' served with a Duck and Foie Gras Sausage, Sweet Potato Hash over a Wild Huckleberry Sauce (Washington State)

served on Cheese Polenta and Wilted Greens

(Organic & Free-Range; Parkes Family Produce) with Farmers Market Vegetables and a Burnt Honey Sauce

Sushi Grade Tuna (Tataki) served with Noodles cooked in Green Tea over Mixed Greens with Won Tons, Lime Wedges and House Pickled Cucumbers

Asian glazed topped with Pistachios then served over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes

(Oats from Rinkenberger Farms) made with Local Apples topped with Ice Cream and Caramel Sauce

topped with Maldaner's Caramel Sauce and Whipped Cream

French-Flourless Chocolate Cake with a Rich Chocolate Ganache Filling drizzled lightly with Chocolate and Raspberry Sauces

with Caramel Whipped Cream and Chocolate Sauce sprinkled with Toasted Almonds

Rich Custard made with Kilgus Farms Cream, Local Free-Range Eggs, Organic Florida Sugar and Tahitian Vanilla Beans

made with Local Eggs and Organic Sugar with your choice of Chocolate or Caramel Sauce

made with Maldaner's French Vanilla Ice Cream, served with your choice of Chocolate or Caramel Sauce topped with Chopped Walnuts and Whipped Cream

(Low-Fat) A 120-Year-Old Tradition topped with a Light Raspberry Sauce

'Flavors of Honeyed Sweetness Fused with Notes of Citrus' 10 Year Old Highland Single Malt

'The most richly flavored of all Scotches' 10 Year Old Single Malt

'Complex, balanced Notes of fresh Pear & Subtle Oak' 12 Year Old Single Malt

'The Single Malt that Started It All' 12 Year Old Single Malt

14 Year Old Single Malt Scotch Whisky

Both Matured in Spanish Sherry Oak Casks

Both Matured in Spanish Sherry Oak Casks

White Label

Regal

The Original Irish Cream

Artisanal Blend of Fine French Brandy & Benedictine

'Intense & Harmonious with a Hint of Fruit' Montalcino Italy

'Anise Liqueur' Health, Happiness, Prosperity

Anise Liqueur

The Finest Amaretto Liqueur

Liqueur made with Honey, Herbs & Spices

Delicate Hazelnut Liqueur

Chocolate Liqueurs with Rich, Silky Finishes, Used in Our Chocolate Martini's

Orange-Cognac Liqueur

Delicious Coffee Liqueur

Caribbean Coffee Liqueur with a hint of Vanilla

Aniseed-Flavored Spirit

Tawny Port 10 Years Old

Tawny Port 10 Years Old

Club Tawny Port

Vintage

Late Bottled Vintage 1990

Port 20 Years Old

tomato, asiago cheese and basil

with sauce

with roquefort

black olives, cheese, peppers, garlic and olive oil

bacon, cheese and onion

small decorative appeitzers

with dipping sauce

with hoison sauce

cherry tomatoes with gucamole

with dill and cream cheese

with manchego cheese, quince paste and almonds

with sauce

with cocktail sauce. around ($2.25 per piece)

with oriental bbq sauce

with horseradish, onion and crostini's

with golden caviar

with sauce

with curry sauce

with relishes

with garlic aioli and arugula

with horseradish sauce and silver dollar rolls

served with three dressings

with red onion

with red onion

with dill

with poppy seed dressing with hard boiled egg, red onion and bacon $1.25 extra

with mushroom sauce

with madeira wine sauce

with a light stock reduction

with rosemary

with oriental b.b.q. sauce

with bbq sauce

$1.50 extra per person

with pineapple and red onion

encrusted with stir fried vegetables. $4.00 extra per person

with curry sauce. market price

serves about 25 guests. choice of herb and cheese, ham or smoked trout included are: carrot sticks, celery sticks

vegetables with dip. 20 minimum

with dried and or fresh fruit, nuts and crostini's

meats, vegetables and cheeses

for around 25 guests. your choice: caponata (eggplant, capers, peppers and onion and crostini's), guacamole with chips, cheese with chips, french onion, white bean dip with crostini's

with white chocolate mousse

with either a brownie or cookie for everyone

with brownie with ice cream and chocolate sauce

with chefs choice homemade seasonal dessert. examples: apple crisp with homemade caramel sauce and ice cream, strawberry shortcake with homemade biscuit

with brownie or cookie for everyone

with brownie topped with ice cream and chocolate sauce

with chefs choice homemade seasonal dessert

with either a brownie or cookie for everyone

with brownie with ice cream and chocolate sauce

with chefs choice homemade seasonal dessert

with cookies or brownie for dessert

with brownie topped with ice cream and chocolate

with chefs homemade dessert

Tanqueray Gin, dry vermouth, olive or lemon twist

Korbel Brut Champagne and Chambord Liqueur

Plymouth Gin, Korbel Champagne, sugar, and fresh lemon

Campari, Bombay Gin, sweet vermouth, and a dash of bitters

Hendrick's Gin, Absolut Vodka with dry vermouth, and a splash of Cointreau

Bombay Sapphire Gin and St. Germain Elderflower Liqueur

Grey Goose Vodka, Cointreau, and cranberry juice shaken with fresh lime and served up

Ketel One Vodka, Cointreau, and fresh lemon served up with a sugared rim

Brazilian national drink.... Cachaça 51, lime, and sugar

Don Julio Tequila, Grand Marnier, lime juice, and fresh lime

Splash of Reyes Chile Liqueur Mezcal with Agave Nectar and fresh lime juice, garnished with lime

Knob Creek Bourbon with sweet vermouth and a maraschino cherry

Maker's Mark, bitters, and soda muddled with a slice of orange and cherry

Glenfiddich Single Malt Scotch with dry vermouth and a lemon twist

Dewar's White Label Scotch with Drambuie Liqueur

Courvoisier, Cointreau, and lemon juice with a lemon twist

Crown Royal, lime juice, a touch of sugar for sweetness, and a dash of Grenadine with a lemon and an orange twist

Remy Martin V.S.O.P. and White Crème de Menthe

Tito's Vodka and Kahlua over ice

Absolut Peppar and spicy tomato juice topped with jalapeño stuffed olives

Bulleit Rye Whiskey, bitters, sugar, and a rinse of absinthe

classic combination of Crisp Romaine, Asiago Cheese, Garlic Croutons and House Caesar Dressing

mixed Greens with chopped Bacon, Gorgonzola Cheese, Walnuts and House Balsamic Vinaigrette

(mr, m, mw) with Chef's choice of Vegetables, Mashed Potatoes and a light Red Wine Sauce

(Organic & Free-Range; Parkes Family Produce) with Farmers Market Vegetables-when available and a Burnt Honey Sauce

Asian glazed, topped with Pistachios served with Shiitake Mushrooms and Asparagus over Mashed Potatoes topped with Beurre Blanc Sauce

with a Wild Mushroom Ragu finished with Parmesan Cheese

French-Flourless Chocolate Cake drizzled lightly with Raspberry and Chocolate Sauces

Rich Custard flavored with Tahitian Vanilla topped with caramelized Sugar