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
