small plates
Foie Gras with Rhubarb Compote 16-
hudson valley foie gras seared and finished with a rhubarb-orange zest
compote and toasted pine nuts, served on toasted multi-grain bread.
top wine match – d’Oliveiras Terrantez Madeira
Polenta with Wild Mushrooms 14-
creamy polenta and cheddar, with wild mushroom pana cotta, finished
with sautéed morel, porcini, cremini, shitake mushrooms, and shallots.
top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley
Black Truffle Risotto 16-
fresh, black truffles from oregon, cipollini onions, and aged short grain rice
in a pan-crafted gruyere cheese-cream sauce, finished with porcini foam.
top wine match – Patz and Hall Chardonnay
Ancho-Grilled Blue Prawns and Polenta 14-
hawaiian blue prawns grilled with a house-made ancho chile-agave nectar
glaze, served on a bed of creamy cheddar polenta with sweet onions.
top wine match – Orin Swift Prisoner Zinfandel
Chesapeake Crab Cakes 14-
three maryland blue crab cakes made fresh to order, pan-sautéed in olive
oil, crisp and golden, served with our own traditional rémoulade sauce.
top wine match – Luna Pinot Grigio
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
top wine match – Quartz Reef Sparkling Brut
Blue Crab Dip 12-
lump blue crab meat in a creamy cheese sauce with green onions, red
peppers, and light spices. served with grilled seasoned pita flat bread.
top wine match – Lioco Chardonnay
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
top wine match – Lan Crianza Rioja
Mediterranean Olives 8-
blend of green, black and country olives from the mediterranean,
house-seasoned with olive oil, fresh herbs and provincial spices.
top wine match – Luna Pinot Grigio
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
top wine match – Provenance Sauvignon Blanc Napa Valley
Soup Special Daily - Cup 5-
entrees
Grilled Filet Mignon with Portobello Ragout 34-
center-cut, kansas-raised, with a ragout of portobello mushrooms and
romas, served with gorgonzola mashed red potatoes and grilled asparagus.
top wine match – Cru Cabernet Sauvignon Napa Valley
Shiraz-Braised Lamb Shank 28-
locally-raised lamb shank, slow-braised in shiraz with moroccan spices,
on a bed of israeli couscous with roasted butternut squash and spinach.
top wine match – Two Hands Angel’s Share Shiraz
Grilled Pork Tenderloin with Balsamic Glaze 22-
fresh, kansas-raised duroc pork from the good farm, glazed with a balsamic
reduction, served on a bed of wild rice, red pepper, and corn chowder.
top wine match – Patz and Hall Chardonnay
Grilled Beef Tenderloin Tips 18-
kansas-raised beef tenderloin grilled with a ginger-miso glaze, served on a
bed of creamy ginger-spring onion risotto, and with grilled asparagus.
top wine match – Simi Cabernet Sauvignon
Sesame-Crusted Seared Ahi Tuna 28-
fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed
of wasabi mashed potatoes with grilled zucchini and watercress dressing.
top wine match – Turkey Flat Rosé Barossa
Seared Scallops with Shiitake-Bacon-Cream Broth 26-
fresh, pan-seared, georges bank scallops with shiitake-bacon-cream broth,
on a bed of chive and yukon gold potato puree, and sautéed baby spinach.
top wine match –Patz and Hall Chardonnay
Pan Seared Prawns with Penne 22-
fresh, pacific black prawns, pan-seared with shallots, on a bed of penne
with fresh herbs and tomatoes, finished with lemon-thyme beurre blanc.
top wine match – Provenance Sauvignon Blanc Napa Valley
Mango-Peppercorn Glazed King Salmon 22-
grilled, fresh canadian salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens, with grilled asparagus.
top wine match – Benton Lane Pinot Noir
Baked Lobster Ravioli 20-
four gigante two color ravioli filled with cold-water lobster, ricotta and
cognac mousse, baked in a crabmeat, tomato-cream sauce with parmesan.
top wine match – Luna Pinot Grigio
Duck with Ginger-Pear Glaze 28-
pan-roasted long island duck breast finished with pear-ginger glaze and
spring onions, served on a bed of roasted wild mushroom risotto.
top wine match – Sequana Santa Lucia Highlands Pinot Noir
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled gorgonzola polenta cakes.
top wine match – Luna Napa Valley Pinot Grigio
Penne with Seared Zucchini and Tomatoes 14-
penne pasta tossed with pan seared zucchini, roma tomatoes, kalamata
olives, capers, chardonnay, with a touch of red pepper and pine nuts.
add pan-seared andouille sausage. 6-
top wine match – Enrico Santini Sangiovese
Grilled Eggplant and Fresh Mozzarella 14-
grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
top wine match – Luna Pinot Grigio
split entrees will be assessed a four dollar charge.
vegetarian, gluten-free, nut-free and dairy-free menus available.
consuming raw or undercooked foods may increase your risk of foodborne illness.
salads
Grilled Steak Salad with Maytag Dressing 9- 16-
house-made maytag blue cheese dressing on a bed of mixed field greens,
with grape tomatoes, grilled beef tenderloin, and thin, crispy leeks.
top wine match – L’Ecole Washington Merlot
Tomato Grilled Salmon Salad 9- 16-
grilled, canadian salmon served on a bed of mixed greens with house-made
tomato vinaigrette, fresh avocado, grape tomatoes and goat cheese.
top wine match – Luna Pinot Grigio
Spinach and Roasted Beet Salad 6- 10-
baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
top wine match – Provenance Sauvignon Blanc Napa Valley
Traditional Caesar Salad 9-
Full-leaf romaine lettuce heart, house-made classic caesar dressing finished
tableside, shaved parmesan, house-made roasted garlic ciabatta croutons.
top wine match – Luna Pinot Grigio
Wild Mushroom Salad 8- 14-
blend of roasted wild mushrooms served warm on a bed of mixed field
greens with balsamic dressing, finished with shaved asiago and walnuts.
top wine match – Sequana Santa Lucia Highlands Pinot Noir
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
top wine match – Enrico Santini Sangiovese
may we also suggest adding grilled steak, scallop, shrimp,
chicken, salmon, or avocado to any salad.
cheese
Saint Marcellin 12-
rhone, france. cows milk. young, creamy soft-ripened sweet cows milk,
with a silky texture, and slight truffle flavor, like a fantastic brie de meaux.
top wine match – Two Hands Angel’s Share Shiraz
l’Ami du Chambertin 10-
burgundy, france. cows milk. full-bodied, young, classic ripened cheese, rind
washed with marc brandy, an earthy, full-bodied aroma, creamy-nutty flavors.
top wine match – Sequana Santa Lucia Highlands Pinot Noir
Tomme de Savoie 9-
haute-savoie, france. cows milk. semi-soft raw milk cheese with lightly pressed
milk from alpine pastures. fruity, nutty, and rustic, with a cave-aged exterior.
top wine match – Gysler Halbtrocken Silvaner
Pecorino Antico 9-
tuscany, italy. sheeps milk. made only from summer milk, aged for one
year, aromas of fresh herbs, a creamy, nutty, cheese with a sharp finish.
top wine match – Enrico Santini Sangiovese
Cypress Grove Humboldt Fog 9-
northern california. goats milk. white semi-soft cheese with white
exterior and a smoky ash layer, mild lemon and creamy stone flavors.
top wine match – Provenance Sauvignon Blanc Napa Valley
Appenzeller 8-
appenzell, switzerland. cows milk. classic swiss cheese, aged hard, ivory
colored with small holes, spicy and tangy with a full-bodied finish.
top wine match – Luna Pinot Grigio
Gruyère de Comté 8-
franche-comté, france. cows milk. aged, hard, ivory-white-colored with
small holes, flavors of hazelnuts and fruit, classic alpine cheese from france.
top wine match – Cru Cabernet Sauvignon Napa Valley
Pyrenees Brebis 12-
aquitaine, france. sheeps milk. a rare aged six months in the mountains of
basque country, firm and buttery, with notes of sweet grass and hazelnuts.
top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley
Stilton 8-
nottinghamshire, england. cows milk. ivory colored interior with
loads of green-blue veining, full-bodied rich, spicy, and salty flavor.
top wine match - Taylor Fladgate LBV Port
Taleggio 9-
lombardy, italy. cows milk. one of the most refined and sophisticated of
all cheeses, strong earthy aroma, a soft, richly-flavored, slightly salty cheese.
top wine match – Enrico Santini Sangiovese
Manchego 8-
la mancha, spain. sheeps milk. aged hard yellow cheese with medium
nutty flavors and hints of salt crystals, the traditional cheese of spain.
top wine match – Lan Crianza Rioja
Maytag Blue 7-
newton iowa. cows milk. family owned since 1941, hand-made, holstein
milk, blue cheese, rich and creamy with a mild spicy smooth finish.
top wine match – Robert Hall Vintage Port
Point Reyes Blue 9-
northern california. cows milk. farmstead white semi-soft cheese with
mild creamy blue veins. rich and wonderful, a west coast classic blue.
top wine match – Chateau d’Arche Sauternes
Alma Creamery Sharp White Cheddar 6-
alma, kansas. cows milk. sharp, creamy white new york style cheddar
made locally from kansas cows milk and aged for nine months.
top wine match – Orin Swift Prisoner Zinfandel
Fourme d’Ambert 9-
auvergne, france. cows milk. raw milk cheese, cave aged for two months
to achieve light blue veins, a mild, soft, creamy and complex blue cheese.
top wine match – d’Oliveiras Terrantez Madeira
Farmers Gouda 9-
holland. cows milk. five years old. aged in small wheels, hard, medium-
orange cheese, rich and sharp with a long, intense, buttery finish.
top wine match – L’Ecole Washington Merlot
add fresh fruit, toasted almonds, and quince gelee 9-
- Four Olives Specialty -
The Cheese Board 28-
your choice of any four of the above cheeses served with tasting notes