Restaurant Menu

Appetizers

Shrimp and Grits

sautéed shrimp in a red eye gravy with shiitake mushrooms and tomatoes, served over creamy grits.

$9.75

Country Pate

served with roasted garlic, cornichons, red onions and french bread.

$6.75

Diver Scallops

pan seared and served with a kentucky bibb lettuce and brown butter sauce. finished with white truffle oil.

$12.00

Spicy Fried Oysters

kentucky country ham, green onions and creamy grits

$12.00

Foie Gras

pan seared hudson valley foie gras with caramelized local apples, onions and,aged calvados syrup.

$15.00

Escargots

broiled with garlic butter and croutons.

$8.00

Cheese Plate

artisan cheeses served with fresh fruit in season and French bread.

$9.00

Salads

Goat Cheese Salad

candied pecans, sun-dried cranberries and goat cheese over mixed greens in a lemon balsamic vinaigrette.

$6.50

Warm Brie Salad

served on Bibb lettuce with toasted almonds.

$6.50

Arugula Salad

shaved reggiano and fennel in a champagne vinaigrette.

$6.00

Stilton Salad

fine english blue cheese and walnuts served with seasonal greens.

$6.75

Entrees

Duck

pan seared duck breast with a dried fruit almond compote, puréed spinach and an apricot glaze.

$25.00

Ahi Tuna

pepper seared and served medium rare with du puy lentils, crispy salsify and a port wine reduction.

$28.00

Veal Medallions

medallions of veal sautéed with caramelized apples, toasted walnuts and indiana cider marinated figs. served with a calvados cream and gremolata mashed potatoes.

$27.00

Salmon

pan seared filet encrusted with almonds and pistachios. served on sautéed spinach with a tomato, pearl onion and chive beurre blanc.

$23.00

Lamb Chops

grilled, served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme

$29.00

Poulet Rouge Fermier

all natural, free range half chicken breast brined with honey and herbs. roasted with autumn root vegetables, candied walnuts, crème fraîche and reduced chicken jus

$23.00

Filet

grilled center cut beef filet with parma prosciutto, asparagus, sage beurre blanc and a crispy potato cake. finished with parmigiano-reggiano.

$32.00

Trout

bacon wrapped and pan seared with a roasted garlic, rosemary and sage puree finished with rice beans and collard greens in a lobster sherry vinaigrette.

$26.00

Pork Chop

twelve ounce center cut loin chop, herb encrusted and seared with a dry vermouth glaze. served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic and shiitakes.

$24.00

Lobster Campanelle

lobster tails tossed with campanelle pasta, nicoise olives, bacon, sun-dried tomatoes, oil. topped with parmigiano reggiano.