Current  7-8-21
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

PENNE NOODLES  with a thick-full bodied Bolognese Meat Sauce made with chopped Beef, Pork, and Veal  18.00  

THREE CHEESE RISOTTO topped with Local Chanterelle Mushrooms and Asiago 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 with Chef’s 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 sautéed Duck Breast, Rutabaga puree, and an Arugula salad topped with a Port Wine-Plum sauce   27.00

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

                      BRAISED 1/2 CHICKEN in a Morel Mushroom Sauce with baby Carrots served over Mashed Potatoes   24.00

                      PORK CHOP over a Local Gooseberry Sauce served with Mashed Potatoes and wilted Kale  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

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