Shrimp Tempura 13
Chicken Tempura 10
Honey mustard and soy sauces.
Wild Gulf shrimp sautéed with garlic,
peppers and green onions, served
over fried yucca nest.
Crab Stuffed Poblano 15
Roasted poblano stuffed with fresh
mozzarella and blue crab. Sautéed, served
with pico de gallo, chili mayo and avocado.
* Tuna Tataki 15
#1 Grade Yellow fin
Seared rare, sliced, pickled ginger, wasabi,
White wine, garlic, smoked tomato, cream
and fresh basil with toast slices.
Beef Kabayaki 11
Marinated tenderloin tips, skewered, grilled,
served with ginger soy glaze.
Pastry wrapped curried potatoes served
with mango and cilantro chutneys.
*Ground Tenderloin Sliders (3) 14
Pretzel rolls, aged cheddar, caramelized
Crab Cake Sliders (3) 14
Seeded French rolls, chili mayo and avocado.
Cheese Board 15
Three artisan cheeses, dried cherry
Soup of the Day Market
Caramelized Brussels Sprouts 8
Curry Seared Cauliflower 8
With bitter orange yogurt, mint and radish.
Walnuts, Pears & Bleu Cheese 8
With mixed greens tossed with balsamic
Grilled Kale 9
Goat cheese, fresh berries, toasted
pecans, carrots, radish and black
Baby Romaine Wedge 9
With bleu cheese dressing, bacon, fried
onion strings, carrots and radish.
Large natural sea scallops, sautéed and servedwith basmati rice, spaghetti squash and blood orange butter sauce.
Cedar Roasted Salmon 25
Maple and pepper glazed. Roasted on cedar
paper and served with broccolini.
Potato Encrusted Alaskan Halibut 33
Fresh filet coated with shredded potatoes, sautéed and served with lemon beurre blanc and broccolini.
Spaghetti Squash with Truffles 19
Tossed with olive oil, sautéed mushrooms, spinach and garlic with grilled kale, truffles, toasted pine nuts and parmesan.
Duck Breast 27
Seasoned with freshly ground fennel, grilled,
sliced and served with Mandarin orange gastrique with quinua-kale cakes.
Amish Airline Chicken Breast 23
Braised with a variety of vegetables, mushrooms and marble potatoes in herb broth with a side of béarnaise.
*Filet Mignon 39
8 oz. barrel cut all-natural beef tenderloin served with demi-glace, béarnaise and dauphinoise potatoes.
*Blackened Flat Iron Steak 28
Sliced and served with honey-mustard hollandaise, demi-glace and smoked garlic mashed potatoes.
*14 oz .Rib-Eye 37
* 22 oz. Dry Aged Bone-in Rib Eye 59
Served with smoked garlic compound butter,
demi-glace and smoked garlic mashed potatoes.
*Rack of Lamb 44
Mustard, garlic and panko encrusted, served
with rosemary demi-glace and dauphinoise
Add to Above
Two Scallops 10
Three Shrimp 9
Onion Strings Sautéed Spinach
Broccolini Smoked Garlic Mashed
Sautéed Mushrooms potatoes with demi- glace.
*The Health Dept. advises that consuming raw or under cooked food at home or in a restaurant may cause illness, especially in the young, elderly and immune deficient.