Dinner Menu
Salads
WEDGE SALAD
with Little Gem Lettuce, Bacon, chopped Tomatoes and House Blue Cheese Dressing
MESCLUN GREENS
with toasted Walnuts, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette
CAESAR SALAD
a Classic Combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing
WARM GOAT CHEESE SALAD
(Vegetarian) served over Red Corral Lettuce with a Honey Balsamic Vinaigrette topped with Roasted Beets and Marcona Almonds
Soup & Small Plates
HEARTY TUSCAN WHITE BEAN MINESTRONE
(Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese
FRENCH ONION
baked with Gruyere Cheese
SMOKED TROUT PLATE
with Horseradish sauce, sliced Cucumbers, Red Onion and Rye Toast
PORK BELLY ROMAINE WRAPS
(Kurobuta Pork) Asian glazed Pork Belly, with House Pickled Cucumbers and Romaine Leaves for making wraps
SCALLOP WRAPPED WITH SHRIMP AND PANCETTA
served on Port Glazed Beluga Lentils topped with a Beurre Blanc Sauce.
CRAB CAKE
with a Pickled Mustard Seed Sauce and Mixed Greens
Pasta Risotto & Vegetarian
LASAGNA NOODLES
with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Veal and Pork.
THREE CHEESE RISOTTO
with braised Short Ribs
WILD MUSHROOM RAGU
(Vegetarian) served over Cheese Polenta
PENNE PASTA
(Seasonal) tossed with Fresh Spinach and Basil with a Tomato Mascarpone Cheese Sauce
Large Plates
BEEF WELLINGTON
(A Maldaner’s Specialty) served with Mashed Potatoes and Vegetables finished with a Truffle Sauce
FILET OF BEEF
with Chef’s Choice of Accompaniments - (8 Ounce Filet 38.50, 6 Ounce Petite Filet 34.50)
GRILLED RIBEYE STEAK
(Saratoga Cut) served with Mashed Potatoes and Vegetables topped with a Gorgonzola Cheese Butter
ROUTE 66 CHEESEBURGER
Grass fed Beef with Provolone Cheese, a Fig and Pancetta Compote, Arugula and Tomato on a toasted Brioche Bun accompanied with French Fries
PORK CHOP
(Kurobuta Pork, Sugar Grove Farms) boneless Pork Chop served with a a Tortilla Tart, wilted Greens cooked with Pork Belly over an Apple Mole Sauce
CALVES LIVER
seared with a roasted Onion, served with Mashed Potatoes and Vegetables with a Smoked Bacon-Balsamic Vinegar Sauce
RACK OF LAMB
(Iowa Lamb) served with a Ragu of Lamb Shank in a well of Mashed Potatoes with a Sauce Reduced from the Shank topped with a Fennel Salad
DUCK CASSOULET
made with Duck Sausage and Duck Confit topped with toasted Garlic Bread Crumbs
QUAIL STUFFED WITH SWEET ITALIAN SAUSAGE
served on Sweet Corn, Caramelized Onion, and Bacon (R & R Farms) over Polenta and Wilted Greens
CHICKEN 2 WAYS
'Changes Seasonally' (Organic & Free-Range; Parkes Family Produce) sautéed Chicken Breast and Confit of Leg and Thigh Braised with Root Vegetables then finished with a Burnt Honey Sauce
SEARED TUNA
Sushi Grade Tuna (Tataki) served with Noodles cooked in Green Tea over Mixed Greens with Won Tons, Lime Wedges and House Pickled Cucumbers
SALMON
Asian glazed topped with Pistachios then served over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes
BEEF CARPACCIO
Beef Tenderloin seasoned with Coffee and Brown Sugar, sliced thin and served raw, topped with Arugula, Aged Parmesan, and a Lemon Garlic Aioli