Appetizer

Peppered Trout Salad - Cucumber, Baby Spinach, Chopped Eggs, Horseradish Vinaigrette 12

Italian Vegetable Soup with Pesto Drizzle 5

Scotch Lamb Barley Vegetable Soup 6

Chopped Salad - Romaine, Tomatoes, Cucumbers, Bacon, Cheddar Cheese, Eggs, Beets, Creamy Parmesan Dressing   9

Tempura Shrimp -  Sweet Sour Sauce 9

Beet and Chèvre Salad  - New Wilmington Red Beets with Goat Cheese, Anjou Pears, Belgian Endive 10

Main Course

Mid -West Venison Chop - Forest Mushrooms, Cranberry Coulis 36

T-Bone (2 Lb.) Steak with Tobacco Onions 46

Pan Seared Bone-in Rib Steak - Peppercorn Brandy Sauce 42

Seared Lamb Chop - New Zealand Lamb Chop Seared With Buttered French Beans Apricot Dijon Sauce 26

Sautéed New England Swordfish - Pesto Drizzle, Julienne Of Zucchini and Peppers 26

Veal Chop – Pan Seared with Buffalo Mozzarella, Balsamic Drizzle, Basil, Chopped Tomatoes   32

Seared Duck Breast -   Mid-West Duck Breast Seared With Fuji Apples, German Sauerkraut, Cider, Brandy Sauce 27

Sautéed Almond Crusted Flounder - Red Wine and Dried Cherry Sauce 24

Stir Fried Pork Tenderloin - Broccoli, Shiitake Mushrooms, Carrots, Peppers with Ginger Garlic Sauce 24

Spinach and Cheese Ravioli - Sciabica EVOO, Must, Asiago Cheese, Baby Spinach 20

Beef Stroganoff with Buttered Noodles 23