Dinner Menu 10-2-20

SOUP & SMALL PLATES

HEARTY TUSCAN WHITE BEAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese   7

FRENCH ONION SOUP baked with Gruyere Cheese 8

MUSHROOM RAGU served over Cheese Polenta 14

CRAB CAKE with a Pickled Mustard Seed Sauce and Mixed Greens 14

SMOKED TROUT with Balsamic tossed Greens, Tomatoes, Cucumbers, Red Onions and Rye Toast served with Horseradish Sauce    14

QUAIL stuffed with a Rabbit Pate and a Mushroom and Truffle Breading over Soft Polenta topped with a Brown Sauce 15

SALADS

MESCLUN SALAD Mixed Greens tossed in a Balsamic Vinaigrette topped Bacon, Pecans, and Gorgonzola Cheese 8

CAESAR SALAD a classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing     8.5

WARM GOAT CHEESE SALAD (Vegetarian) served over Red Coral Lettuce with a Honey Balsamic Vinaigrette topped with Roasted Beets and Almonds 10.5

PASTA

PENNE NOODLES with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal 18

PENNE NOODLES with a House made Roasted Cherry Tomato Pesto tossed with Basil, Oregano and Red Peppers and topped with Pork Belly, Parmesan and Pistachios    18

LARGE PLATES

BEEF WELLINGTON A Maldaner’s Specialty served with Mashed Potatoes and Vegetables finished with a Truffle Sauce    38

FILET OF BEEF served with Mashed Potatoes and Vegetables 38

GRILLED RIBEYE STEAK Saratoga Cut served with Mashed Potatoes and Vegetables 46

PORK CHOP with a White Wine, Lemon and Milk Sauce Served with Caramelized Onions, Carrots, Celery, Potatoes and Apples 26

RACK OF LAMB Iowa Lamb served with Mashed Potatoes and Chef’s Choice of Vegetables with a light Red Wine Sauce 37

VEAL MEATBALLS in a Tomato Sauce with Baby Artichokes, Olives and Capers topped with Cheese Polenta   18

BRAISED ½ CHICKEN Organic & Free-Range; Parkes Family Produce served with Late Summer Peppers over Polenta  24

SEARED TUNA Sushi Grade Tuna (Tataki) served with Green Tea Noodles, over Mixed Greens with Lemon and Lime Wedges 26

SALMON Asian glazed topped with Pistachios then served over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes finished with a Beurre Blanc Sauce     28

*Bread and Butter is served upon request*

Extra Virgin Olive Oil and Imported Parmesan Cheese can be added for $4.00

*PARTIES OF 8 OR MORE OR 4 OR MORE SEPARATE CHECKS ARE SUBJECT TO AN 18% GRATUITY

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Thank you for dining with us and please stay happy and healthy! Michael Higgins