The following items are served with a house salad and your choice of house mashed potatoes or vegetable du jour. Caesar salad (prepared tableside by your server) made for two or more may be substituted for an additional $8/person; single orders may be prepared in the kitchen.
VEAL FRANCAISE
Tender, milk-fed and egg battered veal cutlets, served with a lemon, butter and white wine sauce over penne pasta and topped with parmesan cheese.
$27
SEARED CALF’S LIVER
Hot skillet seared and served with applewood smoked bacon, caramelized onions, port wine reduction and house mashed potatoes.
$23
CHICKEN DIJON
Two boneless breasts of chicken coated with Japanese bread crumbs, pan-fried, then presented over braised spinach with bacon crisps and toasted pecans, finished in a Dijon mustard cream sauce. Served with house mashed potatoes or vegetable of the day.
$25
DUCK DU JOUR
Roasted half duckling served crispy atop the chef’s daily fresh fruit demi-glaze.
$31
JIM BEAM RACK OF LAMB
New Zealand lamb rack served with sweet bourbon cream sauce and house mashed potatoes, finished with brown sugar pecan crumbles.
