EVERY EVENING WE SELECT
from our fresh vegetables, the finest meats and seafood flown in daily to create imaginative salad, appetizer and entrée features. All entrées are served with a unique starch and accompanied by a fresh vegetable side. Every evening is different and new.

Summer Season: Tuesday through Sunday Dinner Service begins at 5:00

_APPETIZERS

French Onion Soup - braised onion, beef jus - $7
Calamari - lightly breaded, flash fried - $13
Wild Boar Sausage - sautéed, mixed peppers and points - $15
Cheese Patter- fresh fruit, olives, chef variety of gourmet cheeses - $13
Candlestick Shrimp- shrimp wrapped in apple smoke bacon - $13

SALADS

House Salad – Fresh mixed greens, toasted walnuts, raspberry vinaigrette - $7
Caesar Salad – romaine heart, balsamic reduction, tomatoes, fresh parmesan - $7
Dinner Salad - fresh greens, tomatoes, fresh parmesan - $7
Seasonal Salad – fresh greens with seasonal vegetables - $9

ENTREES

Baked Melanzana - eggplant, artichokes, tomatoes, tortellini, parmesan
andVan Gough Cheese $26

Shrimp Scampi - jumbo shrimp sautéed in garlic, red pepper, extra virgin olive oil, cream and linguini pasta $24

Chef's Fresh Catch - pan seared filet, tarragon beurre blanc $28

Scallops - basted in brown butter, and served with risotto $28

Chicken Cordon Bleu - lightly breaded, stuffed with Van Gough cheese, black
forest ham, flashed fried and baked, served with Van Gough mornay $28

Beef Wellington - 6 oz filet, grilled to desired temperature, duxcell, and
puff pastry $36

Rib-eye - 14 oz grilled to your desired temperature, served with our ground
mustard beurre blanc $36

Filet - 8 or 6 oz, grilled to your desired temperature, your server will
describe our daily sauce $36

Frenched Elk Rack - 12 to 14 oz, served with a ground mustard beurre blanc
$49

Lobster Tail - 10 oz Australian cold water tail, served with melted butter
$49

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