Beef, Pork, and Chicken Entrées

Grilled 9 oz filet mignon broiled to your liking. Served with demi-glace; Au Poivre add 1.

Filet mignon, seared with a  ground coffee and chili powder rub, finished with a Kahlua and shallot glaze­

Seasoned Ribeye steak topped with melting Gorgonzola cheese & thin red onion rings

Seasoned Ribeye broiled with roasted garlic and topped with caramelized onions and mushrooms.

Slow braised pork shank in an aromatic vegetable broth

Pork tenderloins, grilled, then sliced and glazed in a maple bourbon sauce

Veal tenderloins braised with fennel, onion, celery, and carrots, in a rich, tomato and veal stock. Served over an island of truffle mashed potato

Slow roasted bone-in rib, king or queen cuts (Available Saturday)

Slow roasted Long Island Duckling wrapped “Wellington” style with orange-raspberry glaze and toasted almond inside. Served with Chambord demi-glace

Fresh “real” veal cutlets smothered in Marinara sauce and cheeses. Served with choice of pasta

A blend of cheeses melted over boneless chicken breasts covered in marinara and served with pasta

Boneless chicken breast sautéed with caramelized onions, asparagus, and dried cranberries, flamed with Chambord, and finished with demi-glace

Boneless chicken breasts roasted with apples and brie cheese, drizzled with an apple brandy and sage reduction

Vegetarian Offerings

Fresh sautéed veggies over choice of pasta with either: Garlic butter, pesto cream, or marinara sauce.

Garlicky spinach...3   Grilled Asparagus...4