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. Menus include fresh baked bread or rolls. Payment methods accepted include Cash, Visa, Mastercard, Discover or Traveller’s Checks. Dinner begins at 6:30pm unless otherwise noted.
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 on our menus 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 firstname.lastname@example.org.
Mushroom Bisque; Mixed Greens with Warm Pecan Crusted Goat Cheese, Pomegranate Seeds and Roasted Peaches; Filet Mignon with Chocolate Coffee Reduction and Whipped Sweet Potatoes; Chocolate Pots de CremesReserve Now
Prosciutto Wrapped Shrimp with Avocado and Peach Salsa; Tomato Bisque; Roast Pork Tenderloin with Arugula Pistachio Pesto and Creamy Quinoa; Saffron Riesling Poached Pears with Mascarpone CreamReserve Now
Caramelized Shallot, Tomato and Cheese Stuffed Zucchni; Mixed Greens with Clementines, Avocado; Goat Cheese and Candied Pecans; Seafood Risotto; Panna Cotta with Berry CoulisReserve Now
Potato Leek Soup; Mixed Greens with Soft Boiled Egg, Roasted Asparagus and Manchego; Scallops with Saffron Beurre Blanc and Carrot Puree; Chocolate Souffles with Crème AnglaiseReserve Now
Roasted Butternut Squash Soup; Mixed Greens with Blue Cheese, Clementines, Pistachios; Apricot Glazed Pork Loin with Carrot Parsnip Puree; Mexican Chocolate Crème BruleeReserve Now
Crispy Butternut Squash Ravioli with Fried Sage; Spinach Salad with Warm Prosciutto Vinaigrette; Mustard and Herb Braised Chicken with Herb Roasted Potatoes; TiramisuReserve Now
Sausage Stuffed Mushrooms; Romaine Salad with Blue Cheese Dressing; Prime Rib with Horseradish Sauce and Garlic Mashed Potatoes; Crème BruleeReserve Now
Crab Cakes with Preserved Lemon and Olive Remoulade Sauce; Roasted Pepper and Tomato Bisque; Eggplant Parmesan with Pesto Pasta; Ricotta Cheesecake with Berry CoulisReserve Now
Spanikopita (Spinach and Feta Phyllo Purses); Greek Salad; Moussaka; BakhlavaReserve Now
Apple Sweet Potato Soup; Mixed Greens with Orange, Olive and Goat Cheese; Steak Diane with Chive Mashed Potatoes; Cinnamon Orange Blossom Crème BruleeReserve Now
Red Lentil Soup; Tabboule Salad; North African Scampi with Polenta; Rose Water Crème BruleeReserve Now
Crab Stuffed Mushrooms; Corn Chowder; Prosciutto Wrapped Chicken with Tomato Basil Chutney and Pesto Quinoa; Maple Pumpkin Crème BruleeReserve Now
Corn Cakes with Shrimp and Spicy Tomato Chutney; Wild Mushroom Salad with Crispy Pancetta and Soft Boiled Egg; Filets with Hollandaise Sauce and Cauliflower Puree; Mango Crème BruleeReserve Now