Menu |
Appetizers |
| Pan Seared Scallops with Citrus Beurre Blanc |
| 12.00 |
| Fried Calamari with an Aioli or Marinara Sauce |
| 10.50 |
| Escargot Bourgonne with Marksbury Farm Bacon, Garlic, and Herb butter |
| 10.50 |
| Smoked Salmon Crepes with Bluegrass Chevre Goat Cheese, Local Greens, |
| Balsamic Reduction, Shaved red onion and capers | 10.50 |
Salads |
| Local Bibb Lettuce, candied Walnuts and Balsamic Vinaigrette |
9.00 |
| Heirloom Caprese Salad, sliced Heirloom Tomatoes and fresh Housemade Mozzarella, |
| Basil Oil, Local Greens and balsamic Vinaigrette |
9.00 |
| Buckwheat Soda Noodle salad, Buckwheat soba Noodles tossed with vegetables ina sesame Ginger Peanut Sauce |
8.00 |
| Spinach Salad, Baby Spinach, Boone Creek Creamery Blue chesse Crumbles, Mandarin Oranges, |
| Toasted Almonds, Strawberries with Balsamic Dressing |
8.00 |
Soups |
| Seafood Chowder |
7.00 |
| Soup du Jour |
7.00 |
Entrees |
Pork Chop |
Center cut Marksbury Farm Pork Chop Sesame Encrusted and seared with a Blood Orange and |
| Ginger Sauce and served with mash potatos and asparagus |
26.00 |
Lavender and Saffron Chicken |
| Pan Seared Marksbury Farm Chicken Nreasts with Lavender and Saffron Veloute, |
| Fingerling Potatoes and Asparagus | 26.00 |
Filet Mignon |
| Bacon wrapped Filet in a Pinot Noir Sauce and served with Mashed potatoes |
| and grilled Asparagus | 32.00 |
Duck a l'Orange |
| Half Roasted Duck glazed with an Orange Balsamic and Woodford Gold Sorghum Reduction |
| and served with Fingerlings potatoes and chef's choice of seasonal vegetables | 26.00 |
Chilean Sea Bass |
| Pan seared and served in a Rosemary Lemon Veloute with Fingerling Potatoes and |
| Chef's choice of seasonal vegetables | 32.00 |
Rack of Lamb |
| Marksbury Farm Rack of Lamb grilled and served with Fresh Mint Vinaigrette, Fingerling Potatoes, |
| and Chef's choice of seasonal vegetables | 34.00 |
Linguine-Fra-Diavolo Fruitti Di Mare |
| Shrimp, Sea Scallops, and Mussels in a spicy Tomato Basil Sauce |
28.00 |
Pasta Bella |
| Angel Hair pasta, Articoke Hearts, Sun-Dried Tomatos, Kalamata Olives, and pesto |
18.00 |
