~Menu~
Thursday, Friday and Saturday, October 1
9, 20 and 21


Starters

Soup
Lobster Bisque
9

Caesar Salad
Hand tossed with Garlic Croutons and Shredded Parmesan
Served in a Parmesan Cheese Basket
6

Baby Arugula and Pear Salad
Toasted Almonds, Goat Cheese and D'Anjou Pears
Honey and Lavender Vinaigrette
7

Tomato and Avocado Salad
Haas Avocado, Osage Red and Yellow Tomatoes and Arugula
White Balsamic Vinegar and Champagne Vinaigrette
6

Crab and Avocado Bruschetta
Lump Crab meat and Haas Avocado
on toasted French Bread
12

Charcuterie Plate
Prosciutto, Salami's and Cappacola
Cheese Selection and Imported Olives
12

Pasta Course
Broccoli Rabe' and Sausage
Spicy Italian Sausage, Garlic and Oil
Taglione Pasta
10


Entrées

Center Cut Filet Mignon
A “Painted Hills Farms”  product: Wheeler County, Oregon
9 oz. Center Cut Filet Mignon, Cabernet Glaze
Gratin' Potatoes and Autumn Vegetables
46

Lightly Blackened Canadian Salmon
Columbia River, Canada
Artichoke Relish
Harvest Rice and Autumn Vegetables
38

Chicken Chasseur
Springer Mountain
Pan Roasted. Mushroom and Brandy Sauce
Gratin' Potatoes and Autumn Vegetables
34

Alaskan Halibut
Kodiak, Alaska
Key Lime  Butter
Parmesan Risotto and Autumn Vegetables
42

Desserts
Vince's Key Lime Pie
Pumpkin
Cheesecake
Creme Brule
7

$18.00 Corking Fee
20% Gratuity will be added to parties of 7 or more
$10.00 Share charge
***Notice of raw and undercooked foods is potentially harmful***
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