Appetizers
Fig and Brie Tartlets14,00 $
Fig and Brie baked in pasty cups
Fried Artichoke16,00 $
Artichoke hearts dredged in parmesan beer batter and fried, served with mustard aioli
Roasted Cauliflower16,00 $
Roasted with olive oil, turmeric, salt and cracked pepper
Fish Tacos16,00 $
Crispy fried tilapia, served in a soft flour tortilla, with lettuce, tomato, & topped with Baja cream and roasted tomatillo sauce
Shrimp udon16,00 $
Pan-seared Tiger shrimp, Udon noodles, in an Asian inspired sauce, made with lime juice, Chinese spices and a touch of chili oil
Seafood Strudel21,00 $
Lobster, shrimp, and scallops wrapped in a phyllo shell topped with béchamel sauce
Crab Cakes18,00 $
Jumbo lump crab meat with corn, onion, red & yellow peppers and parsley, topped with a tequila lime cream sauce
Pork belly16,00 $
Braised pork belly, topped with apricot marmalade
Truffle Fries14,00 $
House made French fries tossed in truffle oil, parmesan cheese and parsley
Veal Dumplings16,00 $
A blend of ground veal, roasted corn, fresh spinach, and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa
Tuna Tataki18,00 $
Seared sushi grade tuna, served with a soy reduction, wasabi sauce and pickled ginger
Main Courses
All our entrees are served with sautéed vegetables and your choice of soup or salad. Salad dressing options: lemon-basil vinaigrette, champagne vinaigrette, raspberry vinaigrette, sesame ginger. Seasonal Specialty Salads Available for $9 upgrade or $13 without entrée.
Scallop Risotto 44,00 $
Sautéed with wild mushrooms and baby spinach
American Wagyu68,00 $
Topped with a house blend of teriyaki, toasted sesame seeds, sea salt, black pepper, garlic, and parsley
Tofu Stir-Fry34,00 $
Eggplant, onion, red pepper, carrots, and mushrooms sauteed with tofu and rice noodles in a teriyaki plum sauce
Smoked Duck42,00 $
Maplewood smoked duck breast, topped with Port wine, cherry reduction
Grilled Salmon36,00 $
Grilled and topped with horseradish infused dill crema
Blackened Pork Chop39,00 $
Grilled bone-in Berkshire pork chop, blackened and topped with an orange glaze
Lobster Tail54,00 $
Cold water lobster tail, broiled and topped with a lemon Beurre Blanc sauce
Sea Bass49,00 $
Steamed in soy and ginger, topped with julienned vegetables
Herbed Chicken36,00 $
Boneless, free-range, marinated with herbs, lemon juice, garlic, and parsley
Filet Mignon68,00 $
Topped with blue cheese and a red Zinfandel reduction
Grilled Ahi Tuna49,00 $
Lightly grilled, served with a Szechuan peppercorn cream sauce, topped with pickled ginger
Beef Short Rib46,00 $
Slow braised in a red wine and fresh herb stock reduction
Potato Encrusted Halibut 49,00 $
Brushed in a sherry cream, encrusted with crispy potatoes and herbs, served over a bed of sautéed spinach
Rack of Lamb59,00 $
Roasted New Zealand Spring Lamb, coated with Dijon, fresh thyme and rosemary and finished with an Au Jus
