Dinner Menu


SOUP & SMALL PLATES

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 22.00

SCALLOPS Pan Seared served over Gryurere Polenta with a Worcestershire Gastrique topped with a Trinity Relish23.00

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

 

SALADS

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

PASTA, RISOTTO AND VEGETARIAN

PENNE NOODLES with a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal
23.00

THREE CHEESE RISOTTO topped with Braised Beef Tips 26.50

PENNE NOODLES tossed with Tomato Vodka Sauce topped with Wild Mushroom Ragu 23.00

                                             *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    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 sauteed Duck Breast served with Mashed Potatoes Topped with Cherry Sauce   38.00

RACK OF LAMB with  Potato Pave, Roasted Vegetables and a Red Wine Sauce 40.00

BRAISED CHICKEN THIGH AND LEG With Mashed Potatoes and a Spanish Olive Sauce (Chicken from 4 lee’s farm) 28.00

PORK CHOP served with Mashed Potatoes, with a Pineapple-Rum North Carolina Barbeque Sauce topped with a house-made Bok Choy 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

 

*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 Higgi

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