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Starters
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First Course
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Main Course |
Desserts
Starters
Escargot with garlic butter, Parmesan
cheese and puff pastry $9.00
Vidalia Onion Tart with roasted tomato crème fraiche $8.00
Fried Oysters on white cheddar grits with a country ham and sage beurre
blanc $11.50
Fried Green Tomatoes with pineapple chutney $7.50
Lobster and Leek Cake with roasted corn aioli and chili oil $12.00
Metro Frites with a tomato buttermilk dipping sauce $5.50
Seared Beef Carpaccio with caper, onion, and olive tapenade and
horseradish crostinis $13.00
First Course
Mixed Green Salad with marinated cucumbers,
tomatoes and red onion
with a sweet Vidalia vinaigrette $6.25
Caesar Salad – romaine lettuce with traditional Caesar dressing $6.50
Tomato, Fresh Mozzarella and Asparagus Salad with balsamic reduction
and basil oil $8.00
Mediterranean Panzanella Salad with marinated bread, artichoke hearts,
sun dried tomatoes,
kalamata olives, feta cheese, red onion and an oregano vinaigrette $7.50
Chef Scott Werkmeister A gratuity of 18% will be added to parties of 7
or more
Main Course
Chicken Cordon Bluegrass stuffed with Kentucky beer cheese and country
ham,
served with mashed potatoes and vegetable of the day $20.00
Almond, Amaretto and Currant encrusted Grouper on wild mushroom risotto
with asparagus $28.00
Phyllo wrapped Sea Scallops with a grapefruit and tarragon beurre blanc,
saffron rice and asparagus $26.00
Seared, jerk seasoned Red Snapper topped with crab salsa, with mashed
sweet potatoes and sautéed spinach $27.00
Hoisin glazed Salmon over braised fingerling potatoes with sautéed bok
choy $18.00
Roasted Vegetable Roulade wrapped in a flaky pastry with a saffron
tomato sauce $15.00
House-smoked French cut Pork Chop with a tomato and basil demi-glace
over
mashed potatoes with asparagus $22.00
Grilled Beef Flat Iron Steak with a truffle maitre d butter and pommes
frites $26.00
Tournedos of Beef Tenderloin seared Pittsburgh Style with bleu cheese
cream sauce,
au gratin potatoes and vegetable of the day $30.00
Veal Scaloppini with Bing cherries and a Frangelico cream sauce with
mashed potatoes and vegetable of the day $25.00
Jaegerschnitzel, breaded veal scaloppini in a brown cream sauce with
pepper and mushrooms, served with mashed potatoes and vegetable of the
day $23.00
$3.00 charge for split entrees Additional charge for substitutions
Desserts
Gateau Ganache
crunchy walnut meringue layered with Chantilly cream (weekend only).
Concorde alternating layers of chocolate mousse and chocolate meringue
topped with curls of chocolate meringue.
Chocolate Seduction rich chocolate chess filling in a flaky butter
crust.
Raspberry Trifle thin layers of rum and brandy-soaked sponge cake with
pastry cream, whipped cream, and fruit preserves.
Napoleon three layers of puff pastry filled with pastry cream and
served with fresh fruit and sauce.
Mocha Dacquoise crisp almond meringue layers filled with rum flavored
whipped cream and trimmed with mocha buttercream.
White Chocolate Mousse on a bed of dark chocolate (weekend only).
Crème Brulee of the Day baked custard with a caramelized sugar topping
(weekend only).
Cheesecake of the Day
Chef Scott Werkmeister
Pastry Chefs Jenna Miller and Ginna
Mooser
$3.00 Charge for split entrees
A gratuity of 18% will be added to parties of 7 or more
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