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  wrapped in Shrimp and Pancetta served with Caviar Lentils and a Lemon Butter Sauce  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 Honey
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 RISSOTTO                        with pumpkin and a balsamic drizzle 26.50

MUSHROOM RAGU served over spaghetti squash topped with parmigiano cheese 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 a Stone fruit Sauce   33.50

RACK OF LAMB (Iowa Lamb)  Crusted with Parmesan Cheese served on a warm Lentil Salad with Asparagus 39.00

BRAISED CHICKEN THIGH AND LEG With Mashed Potatoes, Carrots, Sugar Snap Peas, Cherry Tomatoes, and Onion in a light Fall Tomato sauce. (Chicken from 4 lee’s farm) 26.00

PORK CHOP served with Barbeque Baked Beans and a North Carolina Barbecue Sauce topped with a house made Coleslaw 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