Following is a Sampling of Items on our Current Menu:

Starters
Seared Tenderloin Carne Asada Tart
corn flour tart shell, beef tenderloin and two cheeses
Blue Crab Dip blue crab, cream cheese, artichokes,
almonds and red pepper, with crostini
Thai BBQ Spring Roll sesame cream and chili honey
Shrimp, Grouper and Squid Ceviche with tropical fruit,
avocado and tortilla chips
Calamari garlic, rouille and lemon
Yellowtail &Ahi Sashimi cucumber daikon roll, soy emulsion and tobikko
Fresh Oysters on the Half Shell lemon, red wine mignonette and
house-made cocktail sauce
Lump Crabcakes creole remoulade and coleslaw
Shrimp Cocktail “Martini” six Mexican white shrimp, lemon and
house-made cocktail sauce

Soups & Salads
Yesterday’s Soup soup is always better the next day
Iven’s Clam Chowder classic New England clam chowder
House Simple Salad mixed greens, cherry tomatoes,
cucumber and balsamic vinaigrette
Caesar Salad house-made croutons, anchovy, shaved parmesan cheese

Pastas, Pizzas & Sandwiches
Cuban Roast Pork Sandwich sliced roast pork on a baguette with Bobby's sauce, pickle, coleslaw and french fries
Black Angus Burger 80/20 chuck apple wood smoked bacon,
onion & cheddar cheese
Chicken, Bacon, Ranch Pizza grilled chicken, housemade ranch sauce, bacon, onion, roasted peppers and mozzarella
Grilled Vegetable Pizza eggplant, squash, zucchini, bell peppers,
mozzarella & provolone cheese
Chicken Penne artichokes, red pepper, sherry cream,
sun-dried tomato pesto, mushrooms
*Mark West - Pinot Noir
Orecchiette Pasta basil pesto, plum tomatoes, parmesan and fried onions
*Ravenswood Vinter's Blend - Zinfandel

Main Courses
*Chef Tim’s suggested wine pairing
Walleye “House Specialty” pan-fried or almond crusted,
wild rice pilaf, mixed vegetable
*Kim Crawford – Sauvignon Blanc
Grilled Rack of Lamb with mint, mustard and rosemary sauce on pappardelle noodles with vegetable tagine
*Chateau Ste. Michelle “Eroica” Riesling
Citrus Seared Mahi Mahi on coconut rice with grilled
vegetables and tropical fruit salsa
*Louis Jadot - Pouilly Fuisse
Savory Crusted Salmon warm provencal pasta salad,
pancetta and garlic vinaigrette
*Carmel Road - Pinot Noir
Broiled Maine Lobster Tail grilled asparagas, drawn butter, wild rice pilaf
*Kendall Jackson “Grand Reserve” - Chardonnay
New York Strip bacon braised Yukon gold potatoes,
garlic demi glace, mixed vegetables
*Cain Vineyards “Cuvee”
Split Alaskan King Crab Legs bacon braised Yukon
gold potatoes, mixed vegetable
*Waterbrook - Chardonnay
Black Angus Beef Medallions soy & tamarind marinade, baked red potatoes, grilled asparagus three sour creams, cabernet demi glace
*Ravenswood “Vintner’s Collection” - Zinfandel
Grilled Ribeye garlic mashed potatoes, blue lake green beans and fennel
*Beokenhouskloof “Wolf Trap”
 Seared Shrimp and Sea Scallops Fra Diavolo tomato roasted pepper sauce, rotini pasta and parmesan cheese
*Louis Jadot - Mersault
Sesame Seared Rare Tuna Steak wild rice stir fry, wonton cup, wasabi cream
*Folie a Deux “Menage a Trois” - Rose
Grilled Filet Mignon creamed spinach, garlicky hash browns, roast red pepper demi glace
*Lang & Reed – Cabernet Franc
Dry Aged Porterhouse for Two bacon braised Yukon gold potatoes, hashed browns, ratatouille, mixed vegetables
*Cain Vineyards “Cuvee”
Roast Wild Acres Pheasant warm Yukon gold potato salad, roast corn sauce and grilled asparagus

Desserts
Vanilla Cheesecake fresh strawberries, whipped cream
Chocolate-Ancho Terrine hint of coffee & ancho chile,
served with raspberry and vanilla sauces
Honey Crisp Apple Galette with housemade cinnamon ice cream
& caramel sauce
Crème Brulee classic vanilla custard with traditional sugar crust
Chocolate Fudge & Raspberry Strudel served with three sauces
Key Lime Pie with pina colada cream and dark rum