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 21.00

SCALLOPS Pan Seared served over a Corn Puree with Caviar Lentils topped with Crispy Pancetta 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 a Thick Full-Bodied Bolognese Meat Sauce made with chopped Beef, Pork and Veal
23.00

THREE CHEESE RISOTTO with Wild Chantarelle Mushrooms and Sweet Corn 26.50

MUSHROOM RAGU Served over Penne Noodles 23.00

                                             *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    45.00

FILET OF BEEF served with Chefs’ choice of accompaniments.  46.00

GRILLED RIBEYE STEAK (Saratoga Cut) served with Mashed Potatoes, and Vegetables topped with a Gorgonzola Cheese Butter   50.00

DUCK CONFIT with sauteed Duck Breast served with  Mashed Potatoes Topped with Blueberry Sauce   33.50

RACK OF LAMB with  Mashed Potatoes, Roasted Vegetables and a Balsamic Drizzle 39.00

BRAISED CHICKEN THIGH AND LEG With Mashed Potatoes and a Spanish Olive Sauce (Chicken from 4 lee’s farm) 26.00

PORK CHOP served with Baked Beans, with a Peach North Carolina Barbeque Sauce topped with a house-made Slaw 28.50

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     33.50