Fall/Winter Dinner Menu 2017

Click here for a downloadable menu

STARTERS

Seared Local Shrimp and Crab 13

On a Haas Avocado topped with tomatoes and herb vinaigrette.

Sancerre or California Sauignon Blanc / Beaujolais or Fruity Red

Baked Brie en Croûte 12

Toasted pine nuts, granny smith apples, dried cranberries and local honey.

California Chardonnay / Barbera or Light Bodied Red

Escargot 11

Escargot baked in a red wine and fresh herb reduction.

Chablis or Unoaked Chardonney / Burgundy Red

Mussels 14

Mussels steamed with tomato, garlic, and fennel in a white wine broth.

Soave or Italian White / Tuscan Rosso or Blend

SOUPS AND SALADS

French Onion Soup 9

French onion soup baked with a herb crostini and gruyere cheese.

Oregon or Alsatian Pinot Gris / Dolcetto or Rustic Pinot Noir

Soup of the Day 6

Ask your server for details

Daily Bruschetta 9

4 pieces.

The RED Caesar Salad 9

Romaine lettuce, house-made croutons, and sun-dried tomatoes, tossed in house-made caesar dressing, finished with a baked asiago chip.

Italian Pinot Grigio or Dry Gavi / Rhône Red or Light Bodied Red

Candied Beet Salad 12

Roasted butternut squash, honey glazed beets, arugula, smoked tomato vinaigrette, hand pulled mozzarella and spiced pecans.

Gruner Veltliner or Dry Full White / Merlot or Red Blend

Grilled Vegetable Salad 9

Chilled, grilled Fal vegetables served over baby arugula with an herbed vinaigrette and smoked Gouda.

Dry Rosé or Light Pinot Noir

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

ENTREES

Rack of New Zealand Lamb 35

Oven roasted Rack of Lamb with a pesto rub, presented with roasted butternut squash, sautéed haricot vert tossed with asiago cheese and finished with a mint demi glaze.

Spanish or Tuscan White / Chianti or Sangiovese

Roasted Semi-Boneless Cornish Hen 24

Served with a smoked local ham hock and winter green pie with veal demi glaze.

Rhône White / Light Rioja or Garnacha

Braised Short Ribs Bread Bowl 26

Filled with potatoes, carrots, parsnips and herb demi in a crusty bread bowl.

Sancerre or Carbernet

Seared Scottish Salmon 26

Over grilled artichokes, sautéed mushrooms and bell peppers with Yukon Gold Mashed Potatoes finished with a creamy caper butter.

White Burgundy / Malbec, Chilean Cabernet or Southern Rhône Red

USDA Certified Angus Filet of Beef 38

Seated center-cut with caramelized carrots, Yorkshire pudding, over a rich cabernet thyme sauce.

California Chardonnay or Full Bodied White / Cabernet Sauvignon or Bordeaux Red

CHEESE PLATES

Pick 2 11 | Pick 4 17 | Pick 8 32

Served with assorted crackers, pickle and olive medley and local honey.

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

Coke, Sprite, Diet Coke (no refills) 1

Fall/Winter Dinner Menu 2017

Click here for a downloadable menu

STARTERS

Seared Local Shrimp and Crab 13

On a Haas Avocado topped with tomatoes and herb vinaigrette.

Sancerre or California Sauignon Blanc / Beaujolais or Fruity Red

Baked Brie en Croûte 12

Toasted pine nuts, granny smith apples, dried cranberries and local honey.

California Chardonnay / Barbera or Light Bodied Red

Escargot 11

Escargot baked in a red wine and fresh herb reduction.

Chablis or Unoaked Chardonney / Burgundy Red

Mussels 14

Mussels steamed with tomato, garlic, and fennel in a white wine broth.

Soave or Italian White / Tuscan Rosso or Blend

SOUPS AND SALADS

French Onion Soup 9

French onion soup baked with a herb crostini and gruyere cheese.

Oregon or Alsatian Pinot Gris / Dolcetto or Rustic Pinot Noir

Soup of the Day 6

Ask your server for details

Daily Bruschetta 9

4 pieces.

The RED Caesar Salad 9

Romaine lettuce, house-made croutons, and sun-dried tomatoes, tossed in house-made caesar dressing, finished with a baked asiago chip.

Italian Pinot Grigio or Dry Gavi / Rhône Red or Light Bodied Red

Candied Beet Salad 12

Roasted butternut squash, honey glazed beets, arugula, smoked tomato vinaigrette, hand pulled mozzarella and spiced pecans.

Gruner Veltliner or Dry Full White / Merlot or Red Blend

Grilled Vegetable Salad 9

Chilled, grilled Fal vegetables served over baby arugula with an herbed vinaigrette and smoked Gouda.

Dry Rosé or Light Pinot Noir

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

ENTREES

Rack of New Zealand Lamb 35

Oven roasted Rack of Lamb with a pesto rub, presented with roasted butternut squash, sautéed haricot vert tossed with asiago cheese and finished with a mint demi glaze.

Spanish or Tuscan White / Chianti or Sangiovese

Roasted Semi-Boneless Cornish Hen 24

Served with a smoked local ham hock and winter green pie with veal demi glaze.

Rhône White / Light Rioja or Garnacha

Braised Short Ribs Bread Bowl 26

Filled with potatoes, carrots, parsnips and herb demi in a crusty bread bowl.

Sancerre or Carbernet

Seared Scottish Salmon 26

Over grilled artichokes, sautéed mushrooms and bell peppers with Yukon Gold Mashed Potatoes finished with a creamy caper butter.

White Burgundy / Malbec, Chilean Cabernet or Southern Rhône Red

USDA Certified Angus Filet of Beef 38

Seated center-cut with caramelized carrots, Yorkshire pudding, over a rich cabernet thyme sauce.

California Chardonnay or Full Bodied White / Cabernet Sauvignon or Bordeaux Red

CHEESE PLATES

Pick 2 11 | Pick 4 17 | Pick 8 32

Served with assorted crackers, pickle and olive medley and local honey.

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

Coke, Sprite, Diet Coke (no refills) 1