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small plates

salads

Bacon-Wrapped Medjool Dates

14-

Grilled Steak Salad with Maytag Dressing

9- 16-

Dads Mac-N-Cheese

16-

Baby Arugula and Poached Pear Salad

6- 10-

Chesapeake Crab Cakes

16-

Spinach and Roasted Beet Salad

6- 10-

Fresh Oysters on the Half Shell *

12-

Wild Mushroom Salad

6- 10-

Sesame-Crusted Seared Ahi Tuna *

16-

Bacon-Roasted Brussels Sprouts

14-

Cheesemongers Selection

16-

fresh, organic medjool dates, wrapped with local duroc bacon, stuffed with
gorgonzola cheese, and grilled with spicy tomato sauce, on couscous.
top wine match Fillus Malbec
fresh, black truffles from oregon, sweet onions, combined with parmesan,
aged cheddar, and gruyere de comte cheeses, tossed with penne pasta.
add grilled diver-caught sea scallops.
14top wine match Fog Crest Russian River Chardonnay
three maryland blue crab cakes made fresh to order, pan-sauted in olive
oil, crisp and golden, served with our own traditional rmoulade sauce.
top wine match Ponzi Pinot Gris
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
top wine match Wheat State Wine Co. Vidal Blanc
fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a
bed of shaved brussels sprouts, kale, and radicchio with asian glaze.
top wine match Cune Rioja Rosado
fresh Brussels sprouts pan-roasted in cast iron with locally-raised
duroc bacon, white raisins, and just a touch of cider vinegar.
top wine match Clau de Nell Cabernet Franc Anjou

a special customized pairing from our cheesemonger that highlights a


cheese and or charcuterie offering with handmade accompaniments

Lamb Sliders with Maytag Blue

blend of green, black and country olives from the mediterranean,


house-seasoned with olive oil, fresh herbs and provincial spices.
top wine match Wheat State Wine Co. Vidal Blanc

982-

Soup Special Daily - Cup

5-

locally baked, kansas wheat multi-grain, with olive oil and aged balsamic

entrees
Grilled Filet Mignon with Portobello Ragout *

38-

Shiraz-Braised Lamb Shank

28-

Seared Beef Tenderloin Tips

22-

Panko-crusted Alaskan Halibut

32-

Grilled Scallops with Roasted Red Peppers

26-

Lobster Ravioli

24-

Mango-Peppercorn-Glazed Salmon *

24-

center-cut, kansas-raised, with a ragout of portobello mushrooms and


romas, served with gorgonzola mashed red potatoes and grilled asparagus.
top wine match Adaptation Cabernet Sauvignon
lamb shank slow-braised in shiraz with moroccan spices, on a bed of
israeli couscous with fresh grapes and pistachios, on spinach.
top wine match Fillus Malbec

seared kansas-raised beef tenderloin finished with a pan sauce of dry


sherry, served on a bed of parmesan-asparagus risotto, grilled asparagus.
top wine match Roth Cabernet Sauvignon
fresh, Alaskan halibut, panko-crusted and finished with locally-grown
tomato and corn salsa, served on a bed of spring onion risotto.
top wine match Fog Crest Russian River Chardonnay

grilled, georges bank scallops finished with fire-roasted red pepper sauce,
served on a bed of chive mashed yukon potatoes with grilled zucchini.
top wine match Fog Crest Russian River Chardonnay
four gigante two color ravioli filled with cold-water lobster, ricotta and
cognac mousse, baked in a crabmeat, tomato-cream sauce with parmesan
top wine match Ponzi Pinot Gris
grilled, fresh wester ross salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens, with grilled asparagus.
top wine match Au Bon Climat Pinot Noir

28-

long island duckling breast grilled fig-infused balsamic glaze and served on
a bed of fire-roasted corn, red pepper, fresh basil and wild rice risotto.
top wine match Au Bon Climat Pinot Noir

Kalamata Chicken Breast and Polenta

18-

two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled gorgonzola polenta cakes.
top wine match Ponzi Pinot Gris

Grilled Duroc Pork Chop

28-

Locally-raised duroc pork chop cider-rosemary-brined and grilled served


on a bed of fire-roasted corn, red pepper, fresh basil and wild rice risotto.
top wine match Fog Crest Russian River Chardonnay

Grilled Eggplant and Fresh Mozzarella

16-

grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
top wine match Ponzi Pinot Gris
split entrees will be assessed a four dollar charge.
vegetarian, gluten-free, nut-free and dairy-free menus available.

Salad 4-O

5-

mixed greens and romaine, candied pecans, fresh sliced strawberries,


crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
top wine match Wrath Ex Anima Syrah

may we also suggest adding grilled steak,


scallop, chicken, or salmon to any salad.

cheese
Vermont Creamery Bonne Bouche

12-

Roelli Cheese Haus Dunbarton Blue Cheddar

12-

Dutch Girl Creamy

12-

Uplands Pleasant Ridge Reserve

9-

Wiebe Dairy Cottonwood Reserve Cheddar

9-

Saint-Agur Blue

12-

Fromager dAffinois

9-

Jasper Hill Bayley Hazen Blue

12-

Manchego

8-

Podda Classico

9-

Essex Street Aged Gouda lAmuse

12-

The Cheese Board

28-

16-

Radinas Bakehouse Bread

Balsamic Grilled Duck

blend of roasted wild mushrooms served warm on a bed of mixed field


greens with balsamic dressing, finished with shaved asiago and walnuts.
top wine match Au Bon Climat Pinot Noir

schullsburg, wisconsin. cows milk. a pressed cheddar style cheese, with


mild blue notes, this a unique, subtle cheese, that anyone can enjoy.
top wine match Roth Cabernet Sauvignon

grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
top wine match Clau de Nell Cabernet Franc Anjou

Mediterranean Olives

baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
top wine match Wheat State Wine Co. Vidal Blanc

16-

locally-raised duroc pork belly, slow-braised in root beer, served on a


bed of creamy blue cheese polenta with pan-wilted baby spinach.
top wine match La Cartuja Priorat Spain

Goat Cheese and Olive Bruschetta

fresh, baby arugula greens, tossed with pomegranate vinaigrette, served


with danablu cheese, shiraz-spice-poached pears, toasted walnut.
top wine match Ponzi Pinot Gris

vermont. goats milk. ash-ripened cheese from farm-fresh goats milk, this
tasty bite has a creamy palate with fruity notes of lemon and floral.
top wine match Mulderbosch Sauvignon Blanc

locally-raised, natural, river creek farms lamb, with shallots, fresh herbs
and spices, grilled, with maytag dressing, grilled peppadew peppers.
top wine match Rozeta Corbiers Old Vine Carignan

Root Beer Braised Duroc Pork Belly

house-made maytag blue cheese dressing on a bed of mixed field greens,


with grape tomatoes, grilled beef tenderloin, and thin, crispy leeks.
top wine match Adaptation Cabernet Sauvignon

* consuming raw or undercooked foods may increase your risk of foodborne illness

lincoln nebraska. Sustainably-farmed goats milk. wonderful, fresh style


chevre produced by a small family farm, we coat it in herbs de provence.
top wine match Mulderbosch Sauvignon Blanc
wisconsin. raw cows milk. varied and subtle flavors, this blend of nine
types of milk is cave aged to produce an unbelievable alpine-style cheese.
top wine match Adaptation Cabernet Sauvignon
durham, kansas. raw cows milk. aged almost 2 years, this family dairys
cheddar has and intense, slightly sweet flavor, long finish, nice crystals.
top wine match Roth Cabernet Sauvignon
auvergne, france. cows milk. double-cream blue cheese aged 60 days,
creamy style with bright and flavorful with a sweet and tangy finish.
top wine match Royal Tokaji Aszu

rhone, france. cows milk. triple cream, bloomy cheese, like a buttery-rich
and creamy brie de meaux. an ultra-silky texture, with a mild finish.
top wine match Bouvet Cremand d Alsace
greensboro bend, vermont. raw cows milk. a creamy, an anise spicy,
peppery, stilton-style blue cheese aged for four months with a natural rind.
top wine match Heitz Ink Grade Vineyard Port
la mancha, spain. sheeps milk. aged hard yellow cheese with medium
nutty flavors and hints of salt crystals, the traditional cheese of spain.
top wine match La Cartuja Priorat Spain
sardinia, italy. Sheep and cows milk blend. aged for one year, sharp with
aromas of fresh herbs, a creamy, nutty, cheese with a sharp finish.
top wine match Emmolo Merlot by Caymus
holland. cows milk aged 2 years. with notes of caramel and hazelnut. a
crumbly, aged cheese, velvety texture with a delightful crystalline crunch.
top wine match Fillus Malbec
your choice of any four of the above cheeses served with tasting notes
there is an additional charge of 3- for any of our top tier cheeses

charcuterie
Redondo Iglesias 15 Month Serrano

12-

Creminelli Barolo Salami

12-

Fra'Mani Salametto Piccante

12-

La Quercia Coppa

12-

Pork Terrine

12-

The Charcuterie Board

28-

salamanca, spain. incredible, dry-cured, aged a full 15 months, spanish


serrano ham served with accompaniment of membrillo (quince paste).
top wine match Emmolo Merlot by Caymus

salt lake city, utah. handmade italian-style slow cured, seasoned with barolo
to balance the intense flavor profile, served with chai-pickled grapes.
top wine match Emmolo Merlot by Caymus
san francisco, california. small dry salame, unique, aromatic spices of
cardamom, ginger, clove, served with zucchini bread and butter pickles.
top wine match La Cartuja Priorat Spain

norwalk, iowa. cured pork shoulder, aged six months, sweet, smoky and
rich, sustainably produced, served with pickled local sweet corn relish.
top wine match Saldo Zinfandel
french country style pork terrine, made in house using locally-raised pork,
with spices and fresh herbs, served with homemade country beer-mustard.
top wine match La Cartuja Priorat Spain
your choice of any three of the above meats, with toasted ciabatta
there is an additional charge of 4- for any of our top tier meats