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