Dinner Menu

Current 2-25-21

SOUP & SMALL PLATES

HEARTY TUSCAN WHITE BEAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese   7.00

FRENCH ONION SOUP baked with Gruyere Cheese 8.00

SMOKED TROUT PLATE with Horseradish sauce, sliced Cucumbers, Red Onion and Rye Toast 14.00

PORK BELLY ROMAINE WRAPS (Kurobuta Pork) Asian glazed Pork Belly, with Sweet & Jalapeno Pickles and Romaine Leaves for making wraps 12.00

CRAB CAKE with a Pickled Mustard Seed Sauce and Mixed Greens 14.00

SALADS

MESCLUN GREENS with Pecans, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette    8.50

CAESAR SALAD a classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing     8.50          

WARM GOAT CHEESE SALAD (Vegetarian) served over Red Coral Lettuce with a Honey Balsamic Vinaigrette topped with Roasted Beets and Marcona Almonds 10.50

PASTA, RISOTTO AND VEGETARIAN

LASAGNA NOODLES with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal 18.00  

PENNE PASTA tossed in a Wintergreen Pesto from Moon Girl Farms topped with roasted Pine Nuts and Parmesan Cheese  18.00

THREE CHEESE RISOTTO with Porcini Mushrooms and Coffee topped with a Wild Mushroom Blend  20.00

MUSHROOM RAGU served over Cheese Polenta 17.00

* Grilled Chicken Breast can be added to any of the above

LARGE PLATES

BEEF WELLINGTON (A Maldaner’s Specialty) served with Mashed Potatoes and Vegetables finished with a Truffle Sauce    38.00

FILET OF BEEF topped with a Crab Butter and served with Mashed Potatoes and Vegetables  38.00

GRILLED RIBEYE STEAK (Saratoga Cut) served with Mashed Potatoes and Vegetables topped with a Gorgonzola Cheese Butter   46.00

DUCK CASSOULET with Duck Confit and Duck Sausage   27.00

RACK OF LAMB (Iowa Lamb) served with Mashed Potatoes and Vegetables finished with a Red Wine Sauce 37.00

     BRAISED CHICKEN topped with a fresh Fennel-Mushroom Sauce served with Polenta  24.00

       PORCHETTA Pork Loin rolled with Porchetta seasoning and Italian Sausage served over creamy Polenta  26.00

SCALLOPS crusted with Pistachios, Bread Crumbs and Parmesan Cheese Served over creamy Polenta and finished with a house made Truffle Oil 22.00

SALMON Asian glazed topped with Pistachios over a Vegetable Stir Fry of Shiitake Mushrooms and Asparagus served with Mashed Potatoes finished with a Beurre Blanc Sauce 28.00

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

 Please ‘Like, Review and Follow’ us on Social Media

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

Copyright © 2021 All rights reserved | Hosted and Designed by KingTech