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 9.00

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 15.00  

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 14.00

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

MESCLUN GREENS with
Pecans, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette    9.00

CAESAR SALAD a
classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and
homemade Caesar Dressing     9.00         

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 Morel Mushrooms and Asparagus  23.00

MUSHROOM RAGU served over Cheese Polenta 18.00

                                             *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    39.00

FILET OF BEEF served with Chefs’ choice of accompaniments.  44.00

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 served with a warm Lentil Salad and Rhubarb Gastrique  29.00 

RACK OF LAMB (Iowa Lamb)  Crusted with Parmesan Cheese served on a Lemon Quinoa Salad with Mint and Spinach 37.00    

CHICKEN TWO WAYS Leg and Thigh poached in Olive Oil and Lemon, Breast sautéed, with Pan Sauce, served with Olive Oil Mashed Potatoes 26.00

PORK CHOP served over Mashed Potatoes and Roasted Veg with a North Carolina Barbeque 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

Tuna lightly seared with House Pickled Oregon Dulse (Seaweed) drizzled with Coastal Lemon Avocado Oil and Cherry Blossom infused Shoyu 26.50