Fine Dining

FIRST COURSE

Baked Artichoke Flatbread                 10.

    Artichoke hearts, red onions, and spinach aioli baked on a thin crust under mozzarella and parmesan cheeses.  Finished with a balsamic reduction.

Roasted Garlic and Crostini                 5.  

     Simplicity at its finest.  Slow-roasted cloves of garlic spread over toasted baguette crostini.

Mediterranean Bruschetta                    5.

     Roasted artichoke hearts, red peppers, olives, red onion, roasted garlic, sun-dried tomatoes, and parmesan cheese served with toasted baguette crostini.

SALAD COURSE

House Salad                    5.

     Mixed spring greens and romaine tossed with spiced pecans, dried cranberries, red onions, and our house dressing.

Caprese Salad                 5.

     Ripe tomatoes, fresh mozzarella slices, and garden basil finished with a balsamic reduction.

Greek Salad                     5.

     Fresh tomatoes, cucumbers, red onions, kalamata olives, and fresh oregano tossed in olive oil and red wine vinegar.  Finished with feta cheese.

MAIN COURSE

Pork Tenderloin under White Wine and Figs            15.

     Medallions of pork tenderloin served under a reduction of white wine and dried figs.

Apricot Glazed Cornish Game Hen                                15.

     Halved Cornish game hen glazed with brandied apricots and honey.

Chipotle Baked Salmon                                                     15.

     Baked salmon served under a glaze of white wine, chipotle peppers, and agave nectar.

**Steak au Poivre                                                                15.

     New York strip seared with cracked peppercorns and baked to order.  Finished with a brandy-cream sauce.

Linguini Primavera                                                            15.

     Linguini tossed in a lemon beurre blanc with asparagus, sun dried tomatoes, rainbow peppers, julienne carrots, and garden basil.  Finished with parmesan shards and toasted pine nuts.

DESSERT COURSE

Stonecutter Bread Pudding                  5.

            Custard-soaked bread, baked and served under a citrus glaze with blackberry puree.

Irish Cream Pots du Crème                  5.

            Baked Irish cream and honey custard served with mint and fresh berries.