Entrees:
|
| barbeque braised pork belly |
dry rub mashed potatoes, summer corn succotash, BBQ chipotle demi glaze |
$24.00 |
| braised lamb shank |
porcini spaetzle, grilled summer squash, roasted peppers and roasted garlic braising jus |
$23.00 |
| buffalo hangar steak |
sliced and served over chorizo soft polenta, a confit of tomato and sweet onion, chimichurri sauce |
$26.00 |
| clams or mussels |
served over linguini with your choice of either a shallot white wine sauce or a tomato garlic broth |
$12.50 |
| dry boat chatham cod |
crab, bacon and white corn carnaroli risotto, tomato cream |
$26.00 |
| filet mignon |
new potato and vadalia onion gratin, sautéed local chard, honey-hefeweizen demi-glaze |
$32.00 |
| kobe steak |
sliced hangar steak with apple wood smoked bacon and stilton blue cheese mashed potatoes, sautéed spinach, caramelized onion demi-glaze |
$34.00 |
| organic salmon jambalaya |
bronzed organic salmon over andouille sausage and crawfish jambalaya |
$26.00 |
| pineapple chicken |
all natural chicken breast, julianne vegetable and sugar snap pea stir fry, basmati rice and thai coconut sauce |
$24.00 |
| pheasant |
pan seared pheasant served with a wild mushroom risotto, wilted spinach and a pan gravy of chardonnay and shallots |
$26.00 |
| ravioli parmesan |
served with our homemade marinara sauce |
$10.50 |
| shrimp marie |
shrimp tossed in plum tomato sauce with basil, white pepper and fresh mozzarella acheese over wheat linguini |
$26.00 |
| sergeantsville inn hangar steak |
english ale, garlic and grain mustard marinated, rainbow carrots and caramelized shallot hash browns and a grain mustard demi glaze |
$26.00 |
| soy duckling |
a crescent farms pan seared breast of duck with mashed sweet potatoes, leg and thigh confit and a sweet soy demi-glaze |
$26.00 |
| venison london broil |
goat cheese mashed potatoes, creamed spinach and blackberry demi glaze |
$24.00 |
Vegetarian Selections:
|
| roasted eggplant ravioli |
grilled summer squash and zucchini with a roasted garlic and plum tomato cream sauce |
$17.00 |
| quinoa and heirloom tomatoes |
quinoa tabbouleh salad with heirloom tomatoes, local arugula and cucumber tossed in calamata olive vinaigrette and crumbled goat cheese |
$16.00 |
| thai noodle bowl |
rice noodles light miso, coconut, sambale chili paste, lime juice, thai basil and tofu with mixed summer vegetables |
$17.00 |
Please note: 18% gratuity will
be added to parties of 6 or more and please no separate checks |
