Menu
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479 434 4213
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| Signature Lavosh |
Topped with shredded Havarti and roasted garlic. |
8.00 |
| Artichoke Dip |
Bubbly cream cheese dip topped with Parmesan cheese. Served with crispy wontons |
9.00 |
| Cream Cheese Crab Cakes |
Crisp, creamy crab cakes topped with chipotle lime aïoli. |
12.00 |
| Chef's Cheese Plate |
Chef’s select choice of artisan cheeses and accompaniments. (Set at Market Price) |
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| Cajun Cheese Fondue |
Andouille sausage, corn and black beans with melty white queso in a New Orleans bread bowl. |
11.00 |
| Fried Brie |
Crispy phyllo wrapped with triple cream brie served with a sauce trio of cranberry, apple and apricot. |
9.00, 9.00 |
| Hickory Smoked Candied Bacon Skewers |
Thick cut dry aged bacon baked crispy with spiced caramel glaze. |
9.00 |
| Mediterranean Lahvosh |
Red onion, roasted peppers, pepperoncini, feta cheese and artichokes on a crispy lahvosh cracker. |
9.00 |
| Garlic Rock Shrimp and Havarti Lahvosh |
Scampi style rock shrimp smothered in havarti cheese on a crispy lahvosh cracker. |
13.00 |
| Italian Lahvosh |
Italian sausage, zesty marianara and fresh mozzarella finished with italian tomatoes and fresh basil. |
12.00 |
| Filet Meatballs |
Ground filet and smoked bleu cheese with bacon au poivre. |
8.00 |
| Chicken Cordon Bleu Ravioli |
Handmade ravioli breaded and lightly fried with chive mornay sauce. |
9.00 |
| Antipasto kabobs |
Tomatoes, mozzarella, salami, kalamata olives, pepperoncini and artichokes on a bed of feta, roasted peppers, pinach and capers with a basil vinaigrette. |
9.00 |
| Clam Chowder |
Served in a house bread bowl. |
9.00 |
| Crab and Crawfish Bisque | 9.00 | |
| French Onion Soup | 7.00 | |
| Caesar Salad |
Fresh romaine lettuce tossed in house-made caesar dressing topped with croutons and Asiago cheese. Anchovies available on request. |
4.00/7.00 |
| Spinach Salad |
Fresh spinach salad with Feta cheese crumbles, red onions, carrots, fresh raspberries and brown sugar cinnamon pecans, tossed in a raspberry vinaigrette. |
4.00/7.00 |
| Bacon Wrapped Quail |
Roasted topped with spicy apricot marmalade |
4.00 |
| Derby Sage, Belton Farms UK | 7.00 | |
| Prairie Breeze, Cave city, Iowa | 8.00 | |
| Blackened Tuna Cup |
Blackened tuna with avacado vinaigrette in a phyllo cup. |
9.00 |
| Homemade Burrata |
Fresh made mozzarella filled with butttery cheese curd served with thin sliced prosciutto di parma |
9.00 |
| 44 Farms Braised Short Ribs |
Short Ribs served with baked harvati casserole, red wine demi-glace and carmelized onion. |
24.00 |
| Citron Duck |
Crispy skin duck breast with roasted shallot butter and citrus cream. Served over harvest quinoa. |
26.00 |
| Pork Schnitzel |
Tender pork scallopini pan seared and served with fresh spaetzle and braised red cabbage. |
24.00 |
| Hunter's Salmon |
Lightly blackened salmon served with roasted red onion, grilled portabella, and wilted spinach then finished with a port wine buerre blanc. |
24.00 |
| Veal Osso Bucco |
Slow braised veal shank with turnip puree and savory carrots.
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36.00 |
| Bacon Wrapped Scallops |
Paired with candied bacon turnip greens and baked harvarti casserole. |
32.00 |
| Florentine Stuffed Chicken |
Seared stuffed chicken breast ona bed of roasted corn polenta. Served with Chef's vegetables. |
20.00 |
| Seafood Stuffed Manicotti |
Shrimp, scallops, crab and cod tossed in a ricotta cheese, rolled in handmade pasta and topped with sauce Newburg. |
24.00 |
| Tortellini Ratatouille |
Cheese tortellini tossed with eggplant, zucchii, yellow squash and fresh basil on a bed of Chianti marinara. |
17.00 |
| Yellow Curry Spaghetti Squash |
Tossed with carrots, celery, bell peppers and onions with harvest quinoa, grilled portabella with wilted spinach. |
19.00 |
| Chef's Fresh Catch |
Fresh, flown in fish with chef’s daily preparation. |
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| Cognac Pork Tenderloin |
Roasted pork tenderloin topped with our signature cognac demi-glacé and caramelized pears served with roasted potatoes and chef’s vegetables. |
13.00/20.00 |
| Fillet Mignon |
Aged Angus choice filet served with roasted potatoes and chef’s vegetables. Available in 6oz. and 9oz. |
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| 21 Style |
Topped with Burgundy demi-glacé and caramelized onions. |
35.00/44.00 |
| Oscar |
Topped with succulent crab, homemade béarnaise sauce and asparagus. |
43.00/52.00 |
| Surf and Turf |
Add an 8 oz. lobster tail to any filet. |
30.00 |
| Garlic Rock Shrimp Scampi | ||
| Shiitake Mushroom |
Topped with Shiitake mushroom ragu and burbon butter. |
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| Truffle Butter and Roasted Shallot |
Menu