Dinners are $32.95 plus tax ($2 surcharge for beef entrees). Gratuity not included. Reservations Required. Subject to Availability. Beer and wine are available for sale. A $7 corkage fee will be applied to all wine that is not purchased on premises. All beverages with the exception of pop are included with the price of the meal. Fresh baked bread or rolls are also included with the meal. Payment methods accepted include Cash, Visa, Mastercard, Discover or Traveller’s Checks.
All food is prepared in house, from scratch by Chef Monika. We pride ourselves on not using any pre-made, processed foods off of a truck. Chef Monika is the prep-chef, pastry chef, baker, executive chef, kitchen manager and anything else you can think of. Every item that comes out of her kitchen has been lovingly and passionately prepared by her especially for you.
Please Note: Menus are subject to change based upon availability of fresh, local ingredients. We strive to source as much of our meat, eggs and produce from local farms as possible.
**If you are making online reservations for dinner via our website, please note that your reservation is not officially confirmed until you get a personalized confirmation from Jeff or Monika. If you do not receive a confirmation within 24 hours, please contact us at 800-537-1304 or you can send us and email at email@example.com.
Crab Cakes with Remoulade Sauce; Mushroom Bisque; Scallops with Saffron Beurre Blanc and Quinoa Pilaf; Port and Orange Poached Pears with Mascarpone CreamReserve Now
Empanadas; Roasted Pepper, Tomato and Olive Salad; Paella; FlanReserve Now
Sausage Stuffed Mushrooms; Tomato Bisque; Roast Pork Loin with Apple Chutney and Whipped Sweet Potatoes; Chocolate Souffles with Creme AnglaiseReserve Now
Roasted Butternut Squash Soup; Mixed Greens with Candied Pecans, Goat Cheese and Roasted Pears; Filets with Hollandaise Sauce and Sour Cream Chive Mashed Potatoes; Creme BruleeReserve Now
Crab Cakes with Moroccan Inspired Remoulade Sauce; Roasted Pepper and Tomato Soup; North African Shrimp Scampi with Spinach and Arugula Pesto Quinoa; Red Wine and Pomegranate Poached Pears with Mascarpone CremeReserve Now
Theme Ingredients: Beef Tenderloin, Espresso, Zucchini, Pecans
Zucchini Fritters with Mint Pecan Pesto; Grilled Vegetable and Arugula Salad with Gorgonzola; Espresso Crusted Filets with Spicy Chocolate Coffee Sauce and Parmesan Risotto; Ricotta Cheesecake with Candied Pecans and Berry CoulisReserve Now
Scallops with Avocado and Mango Chutney; Wild Mushroom Salad with Pancetta, Soft Boiled Egg, Roasted Asparagus; Roast Pork Tenderloin with Red Pepper Sauce and Quinoa Tabboule; Coconut Li Hing FlanReserve Now
Theme Ingredients: Beets, Dark Chocolate, Cayenne, Mascarpone
Roasted Beet and Mascarpone Soup; Spinach Salad with Warm Bacon Vinaigrette; Seared Cornish Hen with Dill Mustard and Caraway Cream Sauce and Braised Red Cabbage; Spicy Blintzes with Mascarpone Filling and Cayenne Infused Dark Chocolate SauceReserve Now
Theme Ingredients: Venison, Dandelion or Spring Greens, Maple Syrup, Local Batch Beer
Horny Goat Brewery Beer and Aged Cheddar Soup; Dandelion and Spring Greens Salad with Maple Vinaigrette; Venison Kofte Kebabs with Walnut Cranberry Chutney served with Creamy Cauliflower Puree; Maple Pecan Bread Pudding with Maple Infused Creme AnglaiseReserve Now