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

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