SUMMER 2008 DINNER MENU

SALADS

Iceberg wedge with house blue cheese dressing and crisp bacon
$6

Mixed field greens with port wine infused grapes, seasoned walnuts, Maytag blue cheese and fresh pears, topped with house balsamic dressing
$6

Caprese – Fresh tomatoes, mozzarella, and basil drizzled with olive oil and a balsamic reduction
$9

APPETIZERS

Sugar glazed sautéed pears, served with prosciutto di Parma, 
toasted hazelnuts, Maytag blue cheese and a balsamic reduction
$8

Twin scallops on the half shell served with corn infused cream, fire roasted red peppers, roasted corn and topped with chilled lump crabmeat
$11

Game sausage (elk, bison, antelope, and venison combined) served with a mixture of
roasted corn, applewood smoked bacon, and caramelized onions
$9

ENTREES

Grilled Angus rib eye topped with Maytag blue cheese butter
$23

Surf and Turf – Filet mignon and a jumbo lump crab cake
$26

Rack of lamb rubbed with a mixture of fresh herbs, cinnamon and cumin
served with a mint and basil pesto
$32

Marinated twin quails with grilled tomatoes and topped with a balsamic reduction
$21

Sundried tomato and goat cheese ravioli with a vodka marinara sauce,
served with a grilled portabella mushroom
$18

Herb encrusted Norwegian salmon, slow cooked on rock salt
and topped with a red onion and caper relish
$19

Scallop scampi - -scallops sautéed with fresh garlic, tomatoes, butter, and white wine
$24

Jumbo baked stuffed shrimp – stuffed with scallops, blue crab and shrimp
$24

Twin crab cakes with a roasted red pepper and caper remoulade
$22