Dinner Menu

Dinner Menu

Executive Chef Brian Lovesky 

SOUPS

French Onion Soup 

Vegetarian Soup du Jour 

APPETIZERS

Mussels in Spicy Cream Sauce 

Vermouth Steamed Mussels 

Beer Mussels 

Mezze Platter 

Goat Cheese Mascarpone Ravioli with Orange Sauce 

Crab Cakes with Remoulade 

Brie with Pan Roasted Vegetables and Stag Balsamic Reduction 

SALADS

Arugula Salad with Orange Balsamic Vinaigrette
Arugula salad greens, pine nuts, goat cheese, and orange segments tossed in an orange white balsamic vinaigrette 

Tuna Salade Niçoise
Seared Ahi Tuna served over organic mixed greens, hard-boiled eggs, potatoes, olives, marinated tomatoes and cucumbers, tossed in our Nicoise vinaigrette. 

Sweet Grape Herbed Greens
Organic mixed greens, hazelnuts, cheddar cheese, and red grapes, tossed in grape herb vinaigrette. 

Grande Salade Mixte
Organics mixed greens, bell peppers, cucumbers, and marinated tomatoes, tossed in white balsamic vinaigrette. 

Petite Salade Verte
Organic mixed greens, marinated tomatoes and cucumbers, tossed in white balsamic vinaigrette. 

MAIN COURSES 

Salmon with Mustard Artichoke Sauce
Atlantic salmon covered in mustard wine sauce and artichokes. Served with spinach and mashed potatoes.
Best served with Frei Brothers Reserve Chardonnay. 

Red Snapper Vera Cruz
Wild Caught Red Snapper covered in olives and tomatoes.  Served with long grain rice and sautéed vegetables. 

Adobo Rubbed Tuna with Avocado Cucumber Salsa
Afro-Caribbean style Adobo rubbed Ahi Tuna covered in Avocado Cucumber Salsa. Served with long grain rice and sautéed vegetables. 

Flat Iron Steak
Six ounce choice shoulder cut steak served with mashed potatoes and sautéed vegetables.  Your choice of au poivre, brandy mushroom, or gorgonzola cream sauce. 

Strip Steak with Gorgonzola Nut Brown Sauce and Mushrooms
10oz choice center cut Strip Steak.  Served with mashed Potatoes and sautéed vegetables.
Best served with Ithaca Brewery Nut Brown 

Trois Petite Filets with Andouille sausage and Bourbon Sauce
Three, 3oz Choice Petite Filets.   Served with mashed Potatoes and sautéed vegetables. 

Chicken and Sausage Jambalaya
Creole style rice cooked with bell peppers, onions, celery, Andouille sausage and chicken. 

Apricot and Spice BBQ Pork Chop
8oz Frenched Pork Chop covered in a sweet and spicey Apricot BBQ sauce.  Served with mashed potatoes and sautéed vegetables.
Best served with Magic Hat #9 

Chicken Breast Gorgonzola
8 oz Chicken Breast stuffed with a walnut, cranberry, and gorgonzola cheese stuffing. Covered Topped with a gorgonzola cream pan sauce, served with mashed potatoes and sautéed vegetables     

VEGETARIAN MAIN COURSES 

Portobello Jambalaya
Sautéed long grain rice tossed with bell peppers, celery, wild mushrooms, onions, and mushroom broth.

 Vegetarian Cassoulet
Slow cooked vegan bean and vegetable stew topped with an herb panko crust. 

Wild Mushroom and Garden Vegetable Pasta
Sautéed garden vegetables tossed in whole wheat pasta and wild mushroom broth. 

Thai Style Tofu
Red curry sautéed vegetables and tofu served over coconut parsnip purée and soy truffle vinaigrette. 

Executive Chef Brian Lovesky