Chef’s Table Menu
First Course
Scallops-$4
Three pan seared scallops over sauteed spinach and drizzled with a roasted red pepper cream sauce
Heirloom Tomato Stack-$4
Local heirloom tomatoes stacked with a derby sage cheese and sweet onion puree drizzled with basil infused olive oil and balsamic reduction.
Second Course
Green Leaf Salad-$5
Shredded green leaf lettuce with roasted beets, almonds, gruyere cheese, and bacon, finished with a sage vinaigrette.
Cream of Celery-$5
A creamy celery soup with hints of gruyere and bleu cheese.
Main Course
Steamed Salmon – $19
Fresh Atlantic salmon steamed with butter, Lionshead pilsner, and mirepoix vegetables, shitake mushrooms and heirloom cherry tomatoes, served with green beans, and wild rice.
Sommelier’s recommendation : Wine – Angeline Chardonnay Beer – Bell’s Two Hearted Ale
Portuguese Risotto and Mussels- $18
Black Mussels, capicola, shallots, kalamata olives and heirloom cherry tomatoes, and mozzarella cheese tossed in with our creamy risotto.
Sommelier’s recommendation: Wine – De La Tour Chardonnay Beer – Ommegang Gnomegang
Oven Roasted Chicken- $17
Pineapple marinated chicken breast served with a sweet plantain and bacon puree and finished with a chorizo gravy, green beans and sweet potato hash.
Sommelier’s recommendation: Wine – Salneval Albarino Beer – Sierra Nevada Pale Ale
Dessert
Chocolate Cheesecake- $6
Rich double Godiva chocolate cheesecake served with fresh strawberries.
Wildberry Custard – $6
Vanilla custard in a tasty graham cracker shell topped with assorted berries and powdered sugar.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
