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Appetizers |
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Roasted Pumpkin and Butternut Squash
Soup
With spicy pecans
3.95
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Crispy Fried Calamari
Tossed in a sweet
and sour Asian sauce with pepperoncinis & red chili flakes
8.50 |
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Warm Baked Portabella Pie
With goat cheese and
creamed leeks
8.50
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Toasted Garlic Bread
With a Great Hill
blue cheese fondue and roasted DiMare Tomatoes
8.50
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Yellow Fin Tuna Tartare
Drizzled with
sweet soy and cilantro infused olive oil accompanied with Asian slaw
10.50
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Brown Bagged
Fried Clams
With sweet Vidalia tartar sauce and spicy remoulade
10.50 |
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Jumbo Coconut Crusted Shrimp
With
tropical fruit salsa splashed with Malibu Rum
10.50
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Dayboat Seared
Scallops
Wrapped in a Wisconsin smoked bacon and Vidalia onion tartar
sauce
9.50
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Salads |
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Mixed Baby Greens
With roasted
apples, crushed pistachios, shaved "drunken goat" Chevre drizzled with a maple
balsamic dressing
7.50
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“Classic” Caesar Salad
With
roasted red peppers, shaved parmesan cheese, and toasted brioche croutons
7.50
With rotisserie pulled chicken
9.00
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Iceberg Wedge Salad
With chunks of warm
smoked bacon, blue cheese dressing and tomato wedges
7.50
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House Salad
Baby Mesclun greens with a
fresh herb vinaigrette
5.50
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Steaks &
Chops |
Double Thick
Pork Chop
With house made applesauce and smoked apple wood bacon mashed
potatoes
17.50 |
Twin Tornados of
Filet Mignon
With Great Hill blue cheese roasted garlic mashed potatoes
and shredded pickled onion rings
23.50
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14 oz. Tuscan Style Sirloin
With balsamic
braised onions, sun-dried tomatoes and shaved parmesan Reggiano cheese With
roasted fingerling potatoes
25.50
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20 oz. Porterhouse Steak
With mashed
potatoes and slow roasted garlic cloves with a red wine pan sauce
26.50
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Steak Au
Poivre and Pomme Frittes
New York strip loin flamed with brandy
and served with seasoned fries
24.50
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"Petite" Mixed
Grill
6oz. filet mignon with three grilled sweet and sour shrimp with
caramelized onion mashed potatoes
21.50
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Rotisserie
Roasted Prime Rib Au Jus
*Friday & Saturday Only
With
fresh horseradish cream and Great Hill blue cheese potato gratin
19.50
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Entrees |
Pan
Seared Sea Scallops
With whipped butternut squash, Beurre blanc
sauce and crushed pistachios
19.50
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Roasted
Belle & Evans Chicken
With corn bread stuffing and cranberry
demi glace
17.50
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Crabmeat Stuffed
Sole
With roasted garlic mashed potatoes, olive and sun-dried tomato
relish vinegar
21.50
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Creamy Sautéed Lobster Risotto
Sautéed with roasted pearl onions and sherry wine
23.00
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Pan Seared
Yellow Fin Tuna
Served over Asian slaw drizzled with sweet soy and
wasabi cream
21.50
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Horseradish Crusted Salmon
With applewood
bacon potato pancakes and creamed leeks with a lemon crème fraiche
18.50
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Executive Chef: Christopher
Mitchell |
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