HEARTY TUSCAN WHITE BEAN MINESTRONE (Vegetarian) with Tuscan Olive Oil, Local Greens, Garlic Croutons & shaved Parmigiano-Reggiano Cheese 8.00

FRENCH ONION SOUP baked with Gruyere Cheese 10.00

SMOKED TROUT PLATE with Horseradish sauce, sliced Cucumbers, red Onion and Rye toast 15.00

CRAB CAKE with a Pickled Mustard Seed Sauce and Mixed Greens   

SCALLOPS with Butternut Squash Hash and Cranberry Barbeque Glaze  23.00

PORK BELLY ROMAINE WRAPS (Kurobuta Pork) Asian glazed Pork Belly, with Sweet and Spicy Jalapeno Pickles and Romaine Leaves  17.00

MESCLUN GREENS with
Pecans, Gorgonzola Cheese, chopped Bacon and Balsamic Vinaigrette    10.50

CAESAR SALAD a
classic combination of fresh Romaine, Garlic Croutons, Parmesan Cheese and
homemade Caesar Dressing 10.50  

WARM GOAT CHEESE SALAD (Vegetarian) served over Red Coral Lettuce with a
Balsamic Vinaigrette topped with roasted Beets and Almonds 12.50

PENNE NOODLES with Wild Mushroom Ragu finished with Parmesan Cheese
23.00

THREE CHEESE RISOTTO with Butternut Squash, Apples and Pancetta 26.00

                                             *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    49.00

FILET OF BEEF served with Chefs’ choice of accompaniments.  48.00

GRILLED RIBEYE STEAK (Saratoga Cut) served with Mashed Potatoes, and Vegetables topped with a Gorgonzola Cheese Butter   55.00

DUCK CONFIT with Quince Sauce, Mashed Potatoes and Roasted Vegetables   38.00

RACK OF LAMB with Mashed Potatoes, Roasted Vegetables and a Red Wine Sauce Finished with Spruce Tip Pesto 40.00

BRAISED CHICKEN  with Mashed Potatoes and Spanish Olive Sauce28.00

PORK CHOP with Spiced Apple Cider Barbecue Sauce, Southern Style Baked Beans and House-made Slaw  30.00

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     35.00