Dinner Menu

Appetizers

Crab Cakes
House-Made Crab Cakes on a Petite House Salad, Drizzled with Chipotle Ranch and
a Balsamic Reduction
Robert Mondavi Fumé Blanc    ~     Domaine Ste. Michelle Brut

Spicy Garlic Shrimp
Shrimp Sautéed with Garlic, Herbs and Red Pepper Flakes with a Wine and Lemon Sauce
Chateau Ste. Michelle Riesling   ~   Chateau Dragoo Paradiso

Escargots
French Snails Cooked in Butter, Garlic, Parsley and Wine Sauce
Louis Latour Pouilly-Fuissé   ~   Schramsberg Blanc de Blanc

Brie en Croûte
Baked Brie wrapped in Puff Pastry.  Served with Fruits, Crackers and
a Honey or Raspberry Chipotle Sauce
As an Appetizer:  Mouton Cadet Bordeaux    ~   Santa Margherita Prosecco
As a Dessert:   Trentadue Viognier Port    ~    Robert Mondavi Botrytis

Clams
Little Neck Clams with Garlic, Herbs, White Wine and Lemon Sauce
Maso Canali Pinot Grigio     ~    Christian Moreau Chablis     

Caprese Salad
Fresh Buffalo Mozzarella, Tomatoes, Basil and a Balsamic Reduction
Fat Bastard Chardonnay    ~   Sanford Pinot Noir

Chêvre Salad
Toasted Goat Cheese Crostini, Drizzled with Honey, on Mixed Greens. Tossed with Raspberry Vinaigrette, Candied Nuts, Dried Black Mission Figs and Raspberries
Chateau Ste. Michelle Gewurztraminer    ~   Chateau Grand Traverse Gamay Noir

Soup

Creamy Jalapeño

Soup du Jour

 

Main Courses

Pasta

Fettuccine Alfredo
Add Shrimp or Chicken
Classic Sauce of Cream, Mushrooms, Garlic and Parmesan Cheese
Beaujolais Villages   ~   Steele Pinot Blanc

Seafood Pasta
Shrimp, Clams and Lobster in a White Wine and Lemon Sauce
Santa Margherita Pinot Grigio    ~   Far Niente Chardonnay

Fish

Salmon
Five Spice Seasoned Copper River Sockeye Salmon Glazed with Honey  
Castillo de Molina   ~   Whitehaven Sauvignon Blanc   ~   Domaines Ott Rosé

Featured Fish  -  Market Price
Please ask your Server about Today’s Featured Selection  

Poultry

Chicken Florentine
Chicken Breast with Wilted Spinach, Mozzarella Cheese and Picatta Sauce
Geyser Peak Sauvignon Blance     ~    Fleur Du Cap Unfiltered Chardonnay 

Gorgonzola Cherry Chicken
Chicken Breast with Dried Cherries and a Gorgonzola Sherry Sauce
Kim Crawford Pinot Gris    ~    Cuvaison Merlot

Duck
Duck Breast with a Port Wine and Pink Peppercorn Reduction Sauce
Louis Latour Pinot Noir ~ Chateau Rauze Lafargue Bordeaux ~ Wente Nth Degree Syrah

 

Meat

Porterhouse  -  Market Price
Eighteen Ounce USDA Prime Grade Dry-Aged Porterhouse
Meerlust Rubicon   ~   Marchesi di Barolo
Recommended Sauce:  Maître d’Hôtel Butter

Filet Mignon
Eight Ounce USDA Prime Grade Center Cut Filet of Beef
Ruffino Riserva Ducale Oro Chianti    ~   Caymus Cabernet Sauvignon
Recommended Sauces:  Drambuie Mushroom Cream Sauce, Sauce with Escargot, Bleu Cheese Sauce or Bleu Cheese Stuffed

Veal
Ten Ounce USDA Prime Grade Veal Porterhouse
Barton & Guestier Poully-Fuissé   ~   Chateau Ballan Larquette Bordeaux
Recommended Sauce: Creamy Rosemary Cream Sauce

Lamb
Half or Full Rack of Lamb 
~No Splitting Full Rack~
Cirque du Vin  ~  Nickel & Nickel Zinfandel Ponzo  ~  Sterling SVR Reserve Red
Recommended Sauces: Rosemary Pesto Cream Sauce or Port Wine Reduction

 

Sauces
Choice of One Sauce per Meat Entrée
Extra Sauce Selections

Add a Soup or Salad to your Entrée

Executive Chef Chelsie Orr
Executive Chef Robert Orr