Spring/Summer Dinner Menu 2018

STARTERS

Seared Local Shrimp and Crab 13

Sweet shrimp and jumbo lump crab served over fresh Haas avocado, finished with a bright lime and mango dressing.

Baked Brie en Croûte 12

Creamy Domestic Brie baked in flaky puff pastry with warm raspberry preserves and toasted Marcona almonds.

Daily Bruschetta 11

Four slices of crispy toasted baguette served with Chef Heath's choice of fresh toppings.

Escargot 11

One dozen escargot baked in a red wine and fresh herb reduction.

Mussels 14

A heaping bowl full of Prince Edward Island Mussels steamed in an aromatic broth of white wine, garlic, local baby Heirloom tomatoes, Kalamata olives and fresh basil served with sliced baguette.

SOUPS AND SALADS

Chef Heath's Signature French Onion Soup 9

A rich, hearty, robust French onion soup baked with an aged gruyere cheese and served with an herb crostini.

Soup of the Day 6

Chef Heath's daily creation. "Always delicious. Always hot."

Sunburst Salad 9

Fresh, juicy berries and Mandarin oranges on a bed of zesty arugula, sprinkled with candied pecans, and finished with a wild raspberry vinaigrette.

Caprese Salad 9

Sweet, local heirloom tomatoes, paired with creamy Buffalo mozzarella, and fresh basil, finished with a duet of herb vinaigrette and balsamic glaze.

Kale Caesar Salad 9

Tender; lemon juice and olive oil messaged kale with fire-roasted red Bell peppers, tossed in house made Caesar dressing, accompanied by a crisp Asiago cheese chip and crunch croutons.

Beet Salad 12

Roasted red beets, fresh greens, feta cheese, accompanied by a white balsamic and local honey vinaigrette and toasted pine nuts.

Add: 8 oz Chicken 8 | 4 oz Salmon 8 | (4 each) Shrimp 8

ENTREES

Chicken Kiev 24

Tender chicken breast infused with a fresh dill and cilantro butter served with roasted rustic chimichurri potatoes and sautéed zucchini and summer squash.

Scottish Salmon 27

Crisp pan-seared Scottish salmon nestled in a bed of Sea Island pea succotash with sweet corn, bright English peas and Bell peppers.

New Zealand Rack of Lamb 35

Succulent almond and rosemary crusted rack of lamb, placed over a bed of creamy mashed potatoes, served with silky english pea puree and a rich red wine demi glace.

USDA Certified Angus Filet of Beef 38

Tender 6 oz. center cut filet served with soft, steamed new potatoes, wilted arugula and sautéed baby heirloom tomatoes topped with a full-flavored veal demi-glace.

Pork Chop 28

Bone-In 9 oz. pork chop, seared to perfection, snuggled on a bed of fragrant, sticky clove rice, surrounded by sweet and sour peppers in a Granny Smith apple reduction.

Beef Short Ribs 27

Fork tender thyme-braised short ribs served over a rich fricassee of white beans and mildly spicy chorizo, blistered kale and an earthy red wine demi-glace.

CHEESE PLATES

Pick 2 11 | Pick 4 17 | Pick 8 32

Served with assorted crackers, dried fig, apricot and cranberry, with fresh local honey, and Marcona almonds.

Red Dragon- Smooth, firm tasty cheddar, made with Welsh Brown Ale and wholegrain mustard seeds. It is a buttery, spicy cheese with plenty of bite, but is not too hot.

Drunken Goat- Pleasantly acidic, sweet and smooth with very little salt and a hint of fruit. The texture is compact, creamy and elastic.

Smoked Gouda- Smooth, rich and buttery. Mellow, harmonious and a great smoky flavor.

Gorgonzola- Creamy, soft and deliciously moist. Powerfully cheesy yet delicately flavored with a pronounced spicy and earth flavor, and a sweet lingering finish.

Black Goat Truffle- Unique and refreshingly delectable firm cheese. The earthy forest flavor from the black truffle pieces blends scrumptiously with the sweetness of goat cheese.

Deer Creek "The Stag" Cheddar- Rugged with strong toffee and butterscotch notes. The perfect crystalline crunch enriches the texture.

"Little Boy Blue" Blue- Reminiscent of feta, yet sharper. Add in a little spice and minerals from the blue veining, round it off with the sweet, slightly sour finish and you will have a new favorite.

Manchego- Ewe's milk aroma with a hint of oiliness and fresh butter. The flavors are mild, full, sweet, slightly briny, nutty, slightly piquant and tangy with dried hay after notes. The texture is open and firm, if not a little rubbery.

Fleur Vert- Goat cheese rolled in herbs de Provence and red peppercorns.

Brie- Soft, artisan and buttery cheese with flavors of nutty, tangy and fruity flavors with an edible rind.

Wensleydale- Simple, crumbly, and moist texture cheese containing cranberries with flavors of wild honey balanced with fresh acidity.

Prosciutto Di Parma- A salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced.

Salami

Milano Salami - Dry cured and made with pork, sea salt and red wine.

Salami Vesuvio - Traditional flavor of the classic with a flare of cayenne and finely chopped, imported, aged provolone cheese.

Classic Salami - Highly spiced and salted dry-aged pork sausage.

HOUSEMADE DESSERTS

Madagascar Vanilla Bean Crème Brûlée 6

Decadent Flourless Semi-Sweet Chocolate Cake (Gluten-free) 6

Chocolate Mousse 6.5

Bourbon Pecan Pie for two 11

BEVERAGES

Coffee 2.5

Cappuccino 3.5

Espresso 3

Hot Herbal Tea 2

Bottled Water Sparkling 3.5 Still 2.5

Coke, Sprite, Diet Coke 2

Spring/Summer Dinner Menu 2018

STARTERS

Seared Local Shrimp and Crab 13

Sweet shrimp and jumbo lump crab served over fresh Haas avocado, finished with a bright lime and mango dressing.

Baked Brie en Croûte 12

Creamy Domestic Brie baked in flaky puff pastry with warm raspberry preserves and toasted Marcona almonds.

Daily Bruschetta 11

Four slices of crispy toasted baguette served with Chef Heath's choice of fresh toppings.

Escargot 11

One dozen escargot baked in a red wine and fresh herb reduction.

Mussels 14

A heaping bowl full of Prince Edward Island Mussels steamed in an aromatic broth of white wine, garlic, local baby Heirloom tomatoes, Kalamata olives and fresh basil served with sliced baguette.

SOUPS AND SALADS

Chef Heath's Signature French Onion Soup 9

A rich, hearty, robust French onion soup baked with an aged gruyere cheese and served with an herb crostini.

Soup of the Day 6

Chef Heath's daily creation. "Always delicious. Always hot."

Sunburst Salad 9

Fresh, juicy berries and Mandarin oranges on a bed of zesty arugula, sprinkled with candied pecans, and finished with a wild raspberry vinaigrette.

Caprese Salad 9

Sweet, local heirloom tomatoes, paired with creamy Buffalo mozzarella, and fresh basil, finished with a duet of herb vinaigrette and balsamic glaze.

Kale Caesar Salad 9

Tender; lemon juice and olive oil messaged kale with fire-roasted red Bell peppers, tossed in house made Caesar dressing, accompanied by a crisp Asiago cheese chip and crunch croutons.

Beet Salad 12

Roasted red beets, fresh greens, feta cheese, accompanied by a white balsamic and local honey vinaigrette and toasted pine nuts.

Add: 8 oz Chicken 8 | 4 oz Salmon 8 | (4 each) Shrimp 8

ENTREES

Chicken Kiev 24

Tender chicken breast infused with a fresh dill and cilantro butter served with roasted rustic chimichurri potatoes and sautéed zucchini and summer squash.

Scottish Salmon 27

Crisp pan-seared Scottish salmon nestled in a bed of Sea Island pea succotash with sweet corn, bright English peas and Bell peppers.

New Zealand Rack of Lamb 35

Succulent almond and rosemary crusted rack of lamb, placed over a bed of creamy mashed potatoes, served with silky english pea puree and a rich red wine demi glace.

USDA Certified Angus Filet of Beef 38

Tender 6 oz. center cut filet served with soft, steamed new potatoes, wilted arugula and sautéed baby heirloom tomatoes topped with a full-flavored veal demi-glace.

Pork Chop 28

Bone-In 9 oz. pork chop, seared to perfection, snuggled on a bed of fragrant, sticky clove rice, surrounded by sweet and sour peppers in a Granny Smith apple reduction.

Beef Short Ribs 27

Fork tender thyme-braised short ribs served over a rich fricassee of white beans and mildly spicy chorizo, blistered kale and an earthy red wine demi-glace.

CHEESE PLATES

Pick 2 11 | Pick 4 17 | Pick 8 32

Served with assorted crackers, dried fig, apricot and cranberry, with fresh local honey, and Marcona almonds.

Red Dragon- Smooth, firm tasty cheddar, made with Welsh Brown Ale and wholegrain mustard seeds. It is a buttery, spicy cheese with plenty of bite, but is not too hot.

Drunken Goat- Pleasantly acidic, sweet and smooth with very little salt and a hint of fruit. The texture is compact, creamy and elastic.

Smoked Gouda- Smooth, rich and buttery. Mellow, harmonious and a great smoky flavor.

Gorgonzola- Creamy, soft and deliciously moist. Powerfully cheesy yet delicately flavored with a pronounced spicy and earth flavor, and a sweet lingering finish.

Black Goat Truffle- Unique and refreshingly delectable firm cheese. The earthy forest flavor from the black truffle pieces blends scrumptiously with the sweetness of goat cheese.

Deer Creek "The Stag" Cheddar- Rugged with strong toffee and butterscotch notes. The perfect crystalline crunch enriches the texture.

"Little Boy Blue" Blue- Reminiscent of feta, yet sharper. Add in a little spice and minerals from the blue veining, round it off with the sweet, slightly sour finish and you will have a new favorite.

Manchego- Ewe's milk aroma with a hint of oiliness and fresh butter. The flavors are mild, full, sweet, slightly briny, nutty, slightly piquant and tangy with dried hay after notes. The texture is open and firm, if not a little rubbery.

Fleur Vert- Goat cheese rolled in herbs de Provence and red peppercorns.

Brie- Soft, artisan and buttery cheese with flavors of nutty, tangy and fruity flavors with an edible rind.

Wensleydale- Simple, crumbly, and moist texture cheese containing cranberries with flavors of wild honey balanced with fresh acidity.

Prosciutto Di Parma- A salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced.

Salami

Milano Salami - Dry cured and made with pork, sea salt and red wine.

Salami Vesuvio - Traditional flavor of the classic with a flare of cayenne and finely chopped, imported, aged provolone cheese.

Classic Salami - Highly spiced and salted dry-aged pork sausage.

HOUSEMADE DESSERTS

Madagascar Vanilla Bean Crème Brûlée 6

Decadent Flourless Semi-Sweet Chocolate Cake (Gluten-free) 6

Chocolate Mousse 6.5

Bourbon Pecan Pie for two 11

BEVERAGES

Coffee 2.5

Cappuccino 3.5

Espresso 3

Hot Herbal Tea 2

Bottled Water Sparkling 3.5 Still 2.5

Coke, Sprite, Diet Coke 2