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

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

TRIO OF SHELLFISH Scallops and Shrimp wrapped in Pancetta served on creamy Lobster Polenta. 15.00

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

QUAIL stuffed with an Italian Sausage Served with Roasted Red Beans 15.00

DUCK RILLETTE PATE served with Cornichons, Mustards Seed Sauce and Toast Rounds  14.00

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 Almonds 10.50

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

THREE CHEESE RISOTTO with Local Hen of the Woods Mushrooms and Sweet Red
Peppers  20.00

MUSHROOM RAGU served over Cheese Polenta 17.00

                                             *GRILLED CHICKEN BREAST can be added to any of the above

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

FILET OF BEEF served with Chefs’ choice of accompaniments.  38.50

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

DUCK CONFIT  with sauteed Duck Breast served with Burnt Honey Butternut Squash, finished with Pear Sauce 27.00 

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

CHICKEN TWO WAYS Leg and Thigh poached in Olive Oil and Lemon, Breast sauteed, with Pan Sauce, served with Olive Oil Mashed Potatoes 24.00

PORK CHOP served over Mashed Potatoes and Greens with a Quince-Apple Sauce  26.00

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