Dinner Menu
Butchers Block
Choice of Cut and Sauce, Served with Starch and
Vegetable
Cuts: 14 oz Ribeye 28- 12 oz NY
Strip 26-
8 oz Filet 32- 8 oz Teres
Major 16-
10 oz Flat
Iron 23-
Sauces: Classic
Béarnaise Sausage
Demi
Roasted
Garlic Demi Gorgonzola
Demi
Apple-Wood
Smoked Bacon Demi
Add:
Sautéed
Shrimp 7-
Pan
Seared Scallops 9-
Petite
Lobster Tail 11-
Principal Dishes Includes Starch and
Vegetable
Honey-Roasted Pecan Crusted Pork Tenderloin
With
a Roasted-Garlic Rosemary Demi Glace 21-
Lemon Marinated Chicken Breast
Melted
Brie and a Marsala Mushroom Pan Sauce 20-
Red Wine Braised Short Ribs
Garlic
Whipped Potatoes and a Stock Reduction 29-
Oven Roasted New Zealand Rack of Lamb
Pancetta-Fingerling
Homefries With A Roasted-Garlic
Demi
and Drizzled with a Balsamic Reduction 42-
Blackened Salmon
Black
Bean Cakes and Cajun Beurre Blanc 25-
Pan Seared Tilapia Pooled in a Lemon-Scented Broth
Wilted
Arugula, Fingerling Potatoes 19-
Roasted Tomato-Alfredo Fettuccine with Fresh Mozzarella 16-
Tofu Stuffed Portobello Stack
Wilted
Greens, Balsamic-Port Reduction 17-
Black Sesame Crusted Tuna
Spicy
Sushi Rice Risotto with a Ponzu Glaze 34-
Bistro Dishes Smaller Bites
Beef Tips and Foraged Mushrooms
Stroganoff
Style, Atop Angel-Hair Pasta 14-
Grilled
Duck Breast
Turnip
Bâtons and a Maple-Bourbon Butter 18-
Caramelized Scallops
Sautéed
Vegetables, Tempura Battered Potatoes 19-
Five Cheese Macaroni
Infused
with Truffle Oil, Panko Crust 12-
Fried Pork and Parsnips with Caramelized
Radishes 15-
