Seasonal Dinner Menu

Appetizer

Roasted Asparagus Risotto with Parmigiano Reggiano, $10

Sautéed Crab Cake on Spicy Cucumber Salad, $13

Chicken Liver Pȃté with Onion Chutney, $9
Grilled Shrimp, Coconut Rice and Thai Peanut Sauce, $13

 

Salad

Salad of Baby Arugula, Roasted Beets, Goat Cheese, $10

Mixed Greens, Cornbread, Blue Cheese and Pecans, $10

Caesar Salad, Garlic Croutons, Parmigiano Reggiano, $9

Tomato Bread Salad with Arugula and Blue Cheese, $10

Entree

Curry-Spiced Pork Chop, Basmati Rice and Mango Chutney, $21

Rack of Lamb, Lamb Sausage and Kalamata Olive Tapenade, $32

Griggstown Chicken Breast, Black Bean Salsa, Guacamole, $25

Filet of Beef, Garlic Mashed Potatoes, Bordelaise Sauce, $30

Rare Tuna, Carrot-Ginger Salad, Beet Vinaigrette, $26

Grilled New York Strip Steak with Blue Cheese Cole Slaw, $21

Dessert

Dessert Selection, $8

Chef: Chris Connors