Fall 2014 New Menu Items

Our new Fall Menu started on Friday, October 10th. 

Here our a few of our new Menu items!

Appetizers

Maple Braise Pork Belly

Glazed with maple braisage and served over 

apple, bacon, and sweet potato hash. 10.

Smoked Trout

Vodka and citrus cured trout, smoked and topped with a bourbon-apple chutney 

served over cranberry wild rice salad with toasted almonds, frisee, and arugula. 13. 

Blackened Crab Cakes

Served over maque choux creamed corn and andouille 

sausage topped with crispy fried kale. 16.

Salads

Missouri Goat Cheese Salad

Fried goat cheese served over mixed lettuces, dried cherries, apples, 

and candied walnuts tossed in a maple vinaigrette. Starter 6. Light 10. Full 13.

Autumn Vegetable Salad

Roasted butternut squash, turnips, red peppers, cauliflower, carrots, and grilled

onions tossed with baby spinach, arugula, frisee, toasted pumpkin seeds, and fresh

tomatoes in a sweet sherry vinaigrette and topped with smoked gouda cheese. 

Starter 5. Light 9. Full 12. 

Casual Choices

Blackened Chicken Quesadilla

Served with Provolone, caramelized onions, tomatoes, 

and roasted red peppers with Tabasco sour cream. 10. 

Thai Lettuce Wraps

Stir-fried chicken, carrots, bean sprouts, shittake mushrooms,

and scallions in a Thai stir-fry sauce. 14. 

Reuben Egg Rolls

Corned beef, sauerkraut, and Swiss cheese 

egg rolls served with 1000 Island dressing. 8. 

Sandwiches

Croque Monsieur A La Mornay

Ham, Swiss cheese, and Dijon mustard on rye bread topped with

 mornay sauce, gruyere cheese, and gratined. Full 12. Light 8. 

 Entrees

Bistro Steak Modiga

Herb marinated grilled teres major steak topped with a white wine

lemon-mushroom sauce and fontina cheese served with creamy

artichoke polenta and broccolini. 25.95.

Butternut Squash Ravioli

Handmade ravioli with a butternut squash, fennel, and mascarpone stuffing

topped with Frangelico hazelnut cream sauce, pancetta bacon, and arugula. Full 18. Light 12.

Shrimp Dijon

Sauteed shrimp lightly braised in a white wine dijon sauce topped with 

herbed bread crumbs and gruyere cheese served with parsnip 

whipped potatoes and vegetables du jour. 27.95.

Pork Tenderloin Stuffed with Dried Fruit

Grilled and topped with a bacon vinagriette served with 

herb roasted potatoes and broccolini. 18.95.

Bronzed Grilled Mahi Mahi

Served over basmati rice and flageolet pilaf topped with eggplant caponata and served with

red pepper coulis, autumn roasted vegetables, and haricot verts. 26.95.

Roasted Half Chicken

Served with a natural reduction sauce, roasted root vegetables, 

and parsnip whipped potatoes. 17.95.

Stop in and try our new menu items today!