Entrees:
|
| balsamic chicken |
parmesan and herb crusted, garlic mashed potatoes,
sautéed spinach with oven dried tomato and balsamic pan gravy
|
$22 |
| bronzed shrimp jambalaya |
bronzed shrimp over andouille sausage and crawfish jambalaya
|
$26 |
| char crusted buffalo hangar steak |
ancho chile, cumin and cocoa crusted, yukon gold asiago gratin,
sautéed napa cabbage with green apple |
$26 |
| filet mignon |
grilled vegetable stack, herb roasted fingerling potatoes
and a pinot noir demi-glaze
|
$30 |
| kobe steak |
sliced hangar steak with apple wood smoked bacon and stilton blue cheese mashed potatoes, sautéed spinach. caramelized onion demi-glaze
|
$32 |
| marinated rib veal chop |
16 oz. veal chop marinated with rosemary, olive oil and black pepper over risotto milanese with peas, parma prosciutto, shaved locatelli
cheese, saffron and a veal demi-glaze |
$32 |
| moroccan lamb shank |
toasted israeli couscous with raisins and almonds,
grilled seasonal vegetables and a moroccan spiced braising jus
|
$23 |
| pan seared grouper |
over corn, crab and bacon risotto with tomato cream
|
$26 |
| pan seared pork tenderloin medallions |
apple walnut bread pudding, vegetable sauté,
shallot and calvados pan sauce
|
$26 |
| pheasant |
pan seared pheasant with a wild mushroom risotto, wilted spinach and
a pan gravy of chardonnay and shallots
|
$26 |
| pine nut crusted salmon |
over pesto linguini with cherry tomatoes
|
$26 |
| sergeantsville inn hangar steak |
herb marinated with steak frites, sauteed spinach
and a caramelized onion demi-glaze
|
$26 |
| soy duckling |
a crescent farms pan seared breast of duck with mashed sweet potatoes, leg and thigh confit and a sweet soy demi-glaze
|
$26 |
| venison london broil |
black pepper and juniper dusted, served with
roasted shallot mashed potatoes, braised local chard
and wild mushroom demi-glaze
|
$24 |
Vegetarian Selections:
|
| spring rolls |
summer vegetable and sweet corn stuffed spring rolls
with hot mustard, seaweed salad and asian sauce
|
$17 |
| sweet and sour crispy tofu |
red and green peppers, onion, sweet and sour sauce with jasmine rice
|
$18 |
| wild mushroom ravioli |
with a shallot and white wine porcini cream
|
$17 |
| ·To bring you the best, our menu is now hormone and antibiotic free· |
| 18% gratuity may be added to parties of 6 or more and please no separate checks |
