Dinner Menu

Current 1-22-21

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 House Pickled Cucumbers 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

RISOTTO with Creamed Leeks, Apples, Pancetta and Parmesan Cheese 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 served with Chef’s Choice of Accompaniments
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
                                                                         
CHICKEN CACCIATORE Chicken Breast stuffed with a Wild Mushroom Blend then topped with a Cacciatore Sauce served with Polenta 24.00

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

T.V. DINNERS FOR PICK UP ONLY 

                        *Microwave friendly or reheat in an oven friendly dish*

CHICKEN BREAST with Ham and Gruyere Cheese served with Green Beans, Macaroni and Cheese and Lightly Sweetened Roasted Apples  20

PORK LOIN with Maldaner’s Porchetta Seasonings served with Green Beans, Scalloped Potatoes and Lightly Sweetened Roasted Apples  20

BRAISED BEEF BRISKET served with Scalloped Potatoes, Green Beans, and Sweetened Roasted Apples and topped with Red Wine and Port Sauce  20.00

*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

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