Dinner Menu 11-18-20

SOUP & SMALL PLATES

HEARTY TUSCAN WHITE BEAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese   7

FRENCH ONION SOUP baked with Gruyere Cheese 8

MUSHROOM RAGU served over Cheese Polenta 14

CRAB CAKE with a Pickled Mustard Seed Sauce and Mixed Greens 14

SALADS

MESCLUN SALAD Mixed Greens tossed in a Balsamic Vinaigrette topped Bacon, Pecans, and Gorgonzola Cheese 8

CAESAR SALAD a classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and homemade Caesar Dressing     8.5

WARM GOAT CHEESE SALAD (Vegetarian) served over Red Coral Lettuce with a Honey Balsamic Vinaigrette topped with Roasted Beets and Almonds 10.5

SEARED TUNA Sushi Grade Tuna (Tataki) served with Green Tea Noodles, over Mixed Greens with Lemon and Lime Wedges 26

PASTA

PENNE NOODLES with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal 18

LARGE PLATES

*PRIME RIB-FRIDAY AND SATURDAY NIGHTS ONLY*

BEEF WELLINGTON A Maldaner’s Specialty served with Mashed Potatoes and Vegetables finished with a Truffle Sauce    38

FILET OF BEEF served with Mashed Potatoes and Vegetables 38

GRILLED RIBEYE STEAK Saratoga Cut served with Mashed Potatoes and Vegetables 46

THE ‘ROUTE 66’ CHEESEBURGER 8oz. Hamburger or Cheeseburger with Tomato, Lettuce, Onion and Pickle on the side served on a Potato Bun (Choice of Cheese; Swiss, Cheddar, American or Gorgonzola) 18.00

PORK CHOP with a Plum-Apple Sauce served with Mashed Potatoes and roasted Vegetables  26

RACK OF LAMB Iowa Lamb served with Mashed Potatoes and Chef’s Choice of Vegetables with a light Red Wine Sauce 37

VEAL MEATBALLS in a Tomato Sauce with Baby Artichokes, Olives and Capers topped with Cheese Polenta   18

QUAIL stuffed with Apples and Locally made Italian Sausage served with Vegetables and soft Polenta topped with a Brown Sauce 24

LINCOLN’S CHICKEN FRICASSEE Organic & Free-Range; Parkes Family Produce served in a Sherry Cream Sauce with Carrots, Celery and Mushrooms 24

SALMON Asian glazed, topped with Pistachios served over Shiitake Mushrooms and Asparagus with Mashed Potatoes then finished with a Beurre Blanc Sauce 28

*Bread and Butter is served upon request*
Extra Virgin Olive Oil and Imported Parmesan Cheese can be added for $4.00

*PARTIES OF 8 OR MORE OR 4 OR MORE SEPARATE CHECKS ARE SUBJECT TO AN 18% GRATUITY

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