Happy New Year!
Appetizers
Duck Wings – Four wings oven-baked with a house-made BBQ glaze, served with BBQ on the side and gorgonzola crumbles 9.12
Scallops – Pan-seared on a bed of arugula, topped with prosciutto and drizzled with a balsamic reduction 12.12
Parmesan Artichoke Dip – Served warm with crunchy crostini bread for dipping 8.12
Tuscan Tray – A mosaic of Prosciutto di Parma, Tuscan salami and smoky Black Forest German salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone & Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread 28.12; Meat only tray 20.12; Cheese only tray 20.12
Bruschetta – French baguette topped with our house-made pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese 10.12
Baked Brie – Brie cheese encased in a puff pastry with orange-cranberry relish and oven baked 9.12
Entrees – Served with vegetables of the day and whipped potatoes
Ahi Tuna – Ruby red tuna filet pan-seared and topped with a fresh mango-ginger chutney 26.12
Duck – roasted half duckling and served with an orange-rosemary glaze 26.12
Chicken Roulades – “100 things you have to eat before you die” Des Moines Register 2006. A lightly breaded breast of chicken stuffed with spinach and smoked gouda, oven-baked and topped with a honey-Dijon glaze 21.12
Ribeye – 10oz. rib eye, grilled and topped with a compound-basil butter 23.12
Filet Mignon – 8oz Filet grilled and encased in a red bell pepper with melted brie cheese 28.12
Pork Chop – Smoked bone-in Iowa pork chop topped with cherry tomatoes and Tuscan
white cannellini beans 19.12
Surf n’ Turf – 6oz grilled filet topped with béarnaise sauce and paired with a steamed lobster tail with butter for dipping 32.12
Veggie Delight – Sautéed organic baby spinach with olive oil & pine nuts, grilled zucchini with olive oil & fresh basil, pomodoro & pepper gratin baked with herb bread crumbs, fried eggplant nuggets displayed around a brie wrapped in a puff pastry and oven-baked or mushroom stuffed ravioli in a rosé sauce with mozzarella cheese 19.12
Pastas
Scottish Salmon – Hickory and apple-wood smoked salmon filet from Scotland, sustainably raised and free of antibiotics, hormones and steroids. Over tagliatelle tossed in a fresh tomato puree and creamy Asiago cheese sauce 26.12
Ravioli – Classic spinach and ricotta cheese stuffed ravioli served with a caprese sauce made with fresh tomatoes, basil and mozzarella or with Rossini sauce – our meat sauce coupled with cream 17.12
Chicken Lemon Pasta – Tender bites of chicken sautéed in a lemon cream sauce with organic baby spinach over penne 18.12
Spaghetti and Meatballs – Hearty house-made Italian meatballs served over spaghetti and pomodoro sauce, topped with mozzarella cheese and oven-baked 19.12
Pesto Tortellini – Cheese stuffed tortellini in a pesto cream sauce with fresh mozzarella 17.12
Lobster Ravioli – In a red pepper cream sauce topped with a lobster tail 26.12
Connie Fairbanks is the author of Scratch That™ Seasonal Menus and Perfect Pairings featuring recipes made from scratch with fresh produce- no cans, bottles, tubs, and tubes. A Chicago actress and home chef, she began cooking in rural Kansas as soon as she could read.
