Dinner Menu
Thank you for dining with us during the changing and uncertain times of COVID-19. We are providing a QR code at each table that links to our online menu and single-use paper menus upon request. Read our Reopening Guidelines to learn how we are prioritizing the safety of our guests and staff. Nearly all items available for takeout.
Appetizers
Bacon-Wrapped Dates
Applewood-smoked bacon, Medjool dates, chorizo, goat cheese, balsamic glaze
Margherita Flatbread
Fresh mozzarella, tomatoes, and basil with olive oil and balsamic glaze.
Artichoke Dip
Baked artichoke hearts, roasted garlic, cream cheese, Parmesan cheese, red pepper flake. Served with carrots, celery, and grilled naan.
Duck Hash
Tender duck breast, baby potatoes and caramelized onion hash, with Chef Mark's twist on a classic Cumberland sauce finished with a poached egg.
Soup and Salads
Mushroom Bisque
Shiitake, portobello, porcini.
Oven-warmed Baguette
Whipped garlic herb butter.
Bistro Salad
Mixed greens, balsamic vinaigrette, red onion, cucumber, Feta cheese.
Caesar Salad
Torn romaine, house Caesar dressing, shaved Parmesan. Please note: We make our dressing with anchovies
Entrées
Chicken Piccata
White wine, mushrooms, butter, lemon, capers, rosemary gnudi.
Risotto of the Day
Ask your server about today's featured dish.
Salmon Wellington
Fresh Scottish Farmed salmon Seared then wrapped in puff pastry with Scallop Mousse and sauteed spinach. Finished with a Dijon lemon cream sauce.
Pork Tenderloin
Grilled pork tenderloin served with a caramelized onion sauce with seasonal vegetables.
Grilled Top Sirloin*
8-ounce USDA Prime top sirloin*, herb butter, mashed potatoes, seasonal vegetables.
Grilled Tenderloin Filet*
8-ounce USDA Prime tenderloin*, herb butter, sautéed wild mushrooms, mashed potatoes, seasonal vegetables.
1/2 Roasted Duck
Slow-roasted Muscovy duck served over a bed of everything bagel & rye sourdough chestnut stuffing, topped with a savory Door County cherry sauce.
Dessert
Nightly Selections
We offer an ever-changing selection of house-made desserts. Options may include seasonal tarts and cheesecake, homemade ice cream, and classic cakes and pies.
Note:
*Whether dining our or preparing food at home consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increas your risk of foodborne illness.
