Boursin Cheese and Spinach Stuffed Chicken Breast |
We marinate and pound out chicken breast and stuff it with our Boursin cheese-fresh spinach mixture. After we roll them we sear them and finish it in the oven, top it with sauce supreme and fresh chives.
Grilled Chicken Breast on Corn & Basil Sauce |
Although corn & basil may sound like an odd combination we swear by it. The sweetness of the corn has a natural affinity for fresh herbs like basil. We grill the chicken, set it on the gravy and top it with a corn and red pepper garnish.
Crispy Chicken Thighs with Stone Fruit Chutney |
Pan fried chicken thighs to give them a crunchy exterior that highlights the texture of the chutney. We chose stone fruits, which are fruits like peaches and nectarines, for our year round menu because how well they hold up when they aren't in season. We serve the chicken thighs on a wholegrain mustard pan sauce before we top it with the chutney.
Braised Chicken Parts with Mushroom-Herb Ragout |
Not to be confused with the Italian dish pronounced the same way. Our ragout is a slow braised chicken parts like thighs and legs with a very succulent mushroom-tomato-herb topping.
Herb Dusted Pork Loin with Candied Apples |
In making our herb dust we use 5 herbs and a couple other ingredients. After brining the pork overnight and seasoning it with salt & pepper we sprinkle it with our herb dust. After cooking it we carve the pork loin and top it with candied apples and apple butter.
Braised Pork Shoulder on Celery Root Purée, Stone Fruit Chutney & Red Wine Reduction |
Our version of pulled pork is far from standard. After an 8 hour slow braise we serve it on creamy celery root purée but cut through the richness with stone fruit chutney and red wine reduction.
Blackened Pork Chops on Roasted Salsa Verde |
TOP SECRET 9 spice blend coats the pork chop before they hit the grill. The vegetables in the salsa verde are roasted because it enriches and concentrates the flavor of the tomatillo's and peppers. Then pickled onions go on top to add a nice earthy tang to the spice of the blackened pork chops.
Vegetarian (does not count towards number of entree selections)
Cheese Ravioli & Pesto | +20 p.p.
Absolutely the best raviolis you will have all year. We mix 5 cheeses together and stuff our fresh pasta sheets. Homemade basil pesto and cream are used to coat the raviolis before they are topped with fried leaks and drizzled with aged balsamic vinegar.
Roasted Vegetable Quiche | +20 p.p.
Broccoli, cauliflower, asparagus and mushrooms are roasted to concentrate their flavor and bring out the natural sweetness within. We then place them inside our shortcrust dough and fill it with an egg mixture. After cooking the quiche it's served with tarragon & basil pesto cream sauce.
Fresh Herb Spaetzle and Squash Medley | +$20 p.p.
A spaetzle is just a fancy word for a German dumpling. A little boiled egg noodle if you will. Tossed in browned butter and lemon juice to bring out the flavors of the herbs. The sautéed zucchini, yellow squash and garlic complete the dish.
Ranch, Caesar, Italian Vin., Honey-French, Thousand Island, Black Cherry Vinaigrette, Sesame Ginger Vinaigrette, Basil-Balsamic Vinaigrette
Heirloom Salad |
Field Greens tossed with heirloom tomatoes, candied pecans, mandarin oranges and blue cheese crumbles.
Tossed Salad |
Chopped iceberg, cherry tomatoes, English cucumbers, house made parmesan croutons and cheddar cheese.
Caesar Salad |
Romaine hearts, house made parmesan croutons, parmesan, anchovies, hard boiled egg, and our homemade caesar dressing.
Hoosier Salad |
Blanched cauliflower, carrots, beets, broccoli, almonds, and parmesan tossed in Lemon-Thyme Vinaigrette
8 oz Filet Mignon | +$10 p.p.
The most tender cut of steak makes it a favorite amongst most. Seasoned and chargrilled is enough to highlight the natural aspects that make this a great cut. Served with a mushroom cream sauce.
10 oz Marinated New York Strip | +$6 p.p.
Before grilling the steaks we marinate it in a fresh garlic, lime and herb marinade overnight to tenderize and flavor it.
Braised Short Ribs on Cauliflower Purée | +$4 p.p.
Some would consider a short rib a chef's cut. Absolutely delicious after being braised to a melt in your mouth texture. The creamy cauliflower purée goes hand and hand with savory short ribs. Top it with some of the red wine braising liquid and crispy onions to finish it off.
Sweet Stout Lamb Shanks | +4 p.p.
Although lamb isn't technically beef we decided better here than the fish category. Lamb shanks that are cooked in Guinness, orange marmalade and several other ingredients to give them their signature flavor.
Herb Crusted Roast Beef |
House made herb crust, roasted rare and carved up. Need we say more? Au jus and horseradish cream served with.
Halibut on Saffron-Yogurt Sauce | +$10 p.p.
Grilled halibut has a firm texture compared to other fish. It's a very clean taste since it has such a low fat content. We place it on a saffron sauce to highlight how luxurious this fish is. Then we garnish the dish with braised leeks.
Grilled Salmon Piccata |
Capers, white wine, butter, shallots, garlic, and lemons coat the charred salmon. Very tangy and classically delicious.
Blackened Mahi on Coconut Curry | +$5 p.p.
Mahi Mahi, the fish so nice they named it twice. Our TOP SECRET 9 spice blend is dusted on it before it hits the grill. Drizzled with lime and set on a Thai style curry sauce and topped with an herb salad.
Hot and Spicy Crab-cakes with Lemon-chive Aioli | +$8 p.p.
For anyone who enjoys spice, you've no doubt used Sriracha in/on everything you've ever ate. We use a Sriracha-mayo base with lime, Old Bay, chive mixture to flavor the cakes. Dress the plate with lemon-chive aioli and it's off to the races.
Bayou Shrimp and Grits | +$5 p.p.
Our shrimp in grits is a low country dish with a nod to the bayou. We make a classic shrimp and grits but instead of the traditional velouté sauce we brown the roux to make it more of an Étouffée style dish.
Local Seasonal Starch | +$1 p.p.
Prosciutto Wrapped Sweet Potato Cake | + $2 p.p.
Pepper-jack & Scallion Potato Cake | $2p.p.
Loaded Twice Baked Potatoes | + $2 p.p.
Tri-Colored Fingerling Potatoes | + $2 p.p.
Sweet Potato Hash with Bacon, Onion and Herbs | + $2 p.p.
Rosemary & Garlic Whipped Potatoes
Herb Roasted Red Skin Potatoes
Au Gratin Potatoes
Herb Scalloped Potatoes
Warm Fingerling Potato Salad
Herb Wild Rice
White Bean & Herb Cassolette
Macaroni & Creamy 3 Cheese Sauce
Local Seasonal Veg | + $1 p.p.
Cauliflower Gratin | + $1 p.p.
Roasted Root Vegetables | + $1 p.p.
Grilled Asparagus | + $1 p.p.
Country Style Green Beans
Green Bean Almondine
Braised Red Cabbage
Smokey Creamed Corn with Bacon Crisps
Sautéed Broccoli Rabe & Red Peppers
Braised Collard Greens with Bacon & Onions
Mason Jar Crème Brûlée with Seasonal Berries and Mint
Chocolate 3 Layer Cake with Lemon Curd
Shortcakes, Macerated Strawberries & Whipped Cream
Vanilla Bean Cheesecake with Seasonal Compote
Spiced Cake on Sage Anglaise with Ice Cream
Seasonal Cobbler with Vanilla Bean Ice Cream
All menu items come with 1 salad option, maple & rosemary cornbread and homemade dinner rolls with whipped butter
Premium Dinner Service comes with the proper Vintage China Package included.
Choose 1 entree, 1 starch and 1 vegetable for 24 p.p.
Choose 2 entrees, 1 starch and 1 vegetable for 30 p.p.
Choose 3 entrees, 1 starch and 1 vegetable for 35 p.p.
Buffet or Family Style service add 3 p.p.
Add a Dessert option for 6 p.p.
Cake Cutting Included Free
All prices are based per person and are subject to sales tax.
Service Staff is billed at $22/hr. and an 18% Service Fee