small plates

Foie Gras with Rhubarb Compote Polenta with Wild Mushrooms Black Truffle Risotto
hudson valley foie gras seared and finished with a rhubarb-orange zest compote and toasted pine nuts, served on toasted multi-grain bread. top wine match – d’Oliveiras Terrantez Madeira

salads
16Grilled Steak Salad with Maytag Dressing Tomato Grilled Salmon Salad
house-made maytag blue cheese dressing on a bed of mixed field greens, with grape tomatoes, grilled beef tenderloin, and thin, crispy leeks. top wine match – L’Ecole Washington Merlot grilled, canadian salmon served on a bed of mixed greens with house-made tomato vinaigrette, fresh avocado, grape tomatoes and goat cheese. top wine match – Luna Pinot Grigio

9- 16-

creamy polenta and cheddar, with wild mushroom pana cotta, finished with sautéed morel, porcini, cremini, shitake mushrooms, and shallots. top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley

1416-

9- 16-

fresh, black truffles from oregon, cipollini onions, and aged short grain rice in a pan-crafted gruyere cheese-cream sauce, finished with porcini foam. top wine match – Patz and Hall Chardonnay

Spinach and Roasted Beet Salad Traditional Caesar Salad Wild Mushroom Salad Salad 4-O

baby spinach, feta cheese, roasted baby beets, orange supremes, and toasted walnuts, tossed with our house-made balsamic vinaigrette. top wine match – Provenance Sauvignon Blanc Napa Valley

6- 109-

Ancho-Grilled Blue Prawns and Polenta Chesapeake Crab Cakes

hawaiian blue prawns grilled with a house-made ancho chile-agave nectar glaze, served on a bed of creamy cheddar polenta with sweet onions. top wine match – Orin Swift Prisoner Zinfandel three maryland blue crab cakes made fresh to order, pan-sautéed in olive oil, crisp and golden, served with our own traditional rémoulade sauce. top wine match – Luna Pinot Grigio

14-

Full-leaf romaine lettuce heart, house-made classic caesar dressing finished tableside, shaved parmesan, house-made roasted garlic ciabatta croutons. top wine match – Luna Pinot Grigio blend of roasted wild mushrooms served warm on a bed of mixed field greens with balsamic dressing, finished with shaved asiago and walnuts. top wine match – Sequana Santa Lucia Highlands Pinot Noir

1412-

8- 145-

Fresh Oysters on the Half Shell Blue Crab Dip

a half dozen oysters served on ice with house-made cocktail sauce and raspberry vinegar mignonette. variety of fresh oyster changes each week. top wine match – Quartz Reef Sparkling Brut lump blue crab meat in a creamy cheese sauce with green onions, red peppers, and light spices. served with grilled seasoned pita flat bread. top wine match – Lioco Chardonnay

mixed greens and romaine, candied pecans, fresh sliced strawberries, crumbled blue cheese, tossed with our house-made balsamic vinaigrette. top wine match – Enrico Santini Sangiovese

129-

may we also suggest adding grilled steak, scallop, shrimp, chicken, salmon, or avocado to any salad.

Goat Cheese and Olive Bruschetta Mediterranean Olives Hummus Trio

grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh goat cheese, grape tomatoes, fresh basil, and minced kalamata olives. top wine match – Lan Crianza Rioja blend of green, black and country olives from the mediterranean, house-seasoned with olive oil, fresh herbs and provincial spices. top wine match – Luna Pinot Grigio

cheese
Saint Marcellin
rhone, france. cows milk. young, creamy soft-ripened sweet cows milk, with a silky texture, and slight truffle flavor, like a fantastic brie de meaux. top wine match – Two Hands Angel’s Share Shiraz

12109-

8125-

l’Ami du Chambertin Tomme de Savoie Pecorino Antico 34-

burgundy, france. cows milk. full-bodied, young, classic ripened cheese, rind washed with marc brandy, an earthy, full-bodied aroma, creamy-nutty flavors.

trio of house-made traditional hummus, roasted red pepper hummus, and spinach pesto hummus served with grilled flat bread and fresh cucumber. top wine match – Provenance Sauvignon Blanc Napa Valley

top wine match – Sequana Santa Lucia Highlands Pinot Noir

Soup Special Daily - Cup

haute-savoie, france. cows milk. semi-soft raw milk cheese with lightly pressed milk from alpine pastures. fruity, nutty, and rustic, with a cave-aged exterior. top wine match – Gysler Halbtrocken Silvaner

entrees
Grilled Filet Mignon with Portobello Ragout Shiraz-Braised Lamb Shank
center-cut, kansas-raised, with a ragout of portobello mushrooms and romas, served with gorgonzola mashed red potatoes and grilled asparagus. top wine match – Cru Cabernet Sauvignon Napa Valley locally-raised lamb shank, slow-braised in shiraz with moroccan spices, on a bed of israeli couscous with roasted butternut squash and spinach. top wine match – Two Hands Angel’s Share Shiraz

tuscany, italy. sheeps milk. made only from summer milk, aged for one year, aromas of fresh herbs, a creamy, nutty, cheese with a sharp finish. top wine match – Enrico Santini Sangiovese

9-

Cypress Grove Humboldt Fog Appenzeller

28-

northern california. goats milk. white semi-soft cheese with white exterior and a smoky ash layer, mild lemon and creamy stone flavors. top wine match – Provenance Sauvignon Blanc Napa Valley

9-

Grilled Pork Tenderloin with Balsamic Glaze Grilled Beef Tenderloin Tips

fresh, kansas-raised duroc pork from the good farm, glazed with a balsamic reduction, served on a bed of wild rice, red pepper, and corn chowder. top wine match – Patz and Hall Chardonnay kansas-raised beef tenderloin grilled with a ginger-miso glaze, served on a bed of creamy ginger-spring onion risotto, and with grilled asparagus. top wine match – Simi Cabernet Sauvignon

22-

appenzell, switzerland. cows milk. classic swiss cheese, aged hard, ivory colored with small holes, spicy and tangy with a full-bodied finish. top wine match – Luna Pinot Grigio

8-

Gruyère de Comté Pyrenees Brebis Stilton

18-

franche-comté, france. cows milk. aged, hard, ivory-white-colored with small holes, flavors of hazelnuts and fruit, classic alpine cheese from france. top wine match – Cru Cabernet Sauvignon Napa Valley aquitaine, france. sheeps milk. a rare aged six months in the mountains of basque country, firm and buttery, with notes of sweet grass and hazelnuts. top wine match – Cain Cuvee Cabernet Sauvignon Napa Valley nottinghamshire, england. cows milk. ivory colored interior with loads of green-blue veining, full-bodied rich, spicy, and salty flavor. top wine match - Taylor Fladgate LBV Port

8-

1289-

Sesame-Crusted Seared Ahi Tuna

fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed of wasabi mashed potatoes with grilled zucchini and watercress dressing. top wine match – Turkey Flat Rosé Barossa

28-

Seared Scallops with Shiitake-Bacon-Cream Broth Pan Seared Prawns with Penne

fresh, pan-seared, georges bank scallops with shiitake-bacon-cream broth, on a bed of chive and yukon gold potato puree, and sautéed baby spinach. top wine match –Patz and Hall Chardonnay fresh, pacific black prawns, pan-seared with shallots, on a bed of penne with fresh herbs and tomatoes, finished with lemon-thyme beurre blanc. top wine match – Provenance Sauvignon Blanc Napa Valley

26-

Taleggio

22-

lombardy, italy. cows milk. one of the most refined and sophisticated of all cheeses, strong earthy aroma, a soft, richly-flavored, slightly salty cheese. top wine match – Enrico Santini Sangiovese

Manchego

Mango-Peppercorn Glazed King Salmon Baked Lobster Ravioli

grilled, fresh canadian salmon glazed with our fresh mango-peppercorn sauce. served on a bed of mixed field greens, with grilled asparagus. top wine match – Benton Lane Pinot Noir

2220-

la mancha, spain. sheeps milk. aged hard yellow cheese with medium nutty flavors and hints of salt crystals, the traditional cheese of spain. top wine match – Lan Crianza Rioja

8-

Maytag Blue

newton iowa. cows milk. family owned since 1941, hand-made, holstein milk, blue cheese, rich and creamy with a mild spicy smooth finish. top wine match – Robert Hall Vintage Port

7-

four gigante two color ravioli filled with cold-water lobster, ricotta and cognac mousse, baked in a crabmeat, tomato-cream sauce with parmesan. top wine match – Luna Pinot Grigio

Point Reyes Blue

Duck with Ginger-Pear Glaze

pan-roasted long island duck breast finished with pear-ginger glaze and spring onions, served on a bed of roasted wild mushroom risotto. top wine match – Sequana Santa Lucia Highlands Pinot Noir

28-

northern california. cows milk. farmstead white semi-soft cheese with mild creamy blue veins. rich and wonderful, a west coast classic blue. top wine match – Chateau d’Arche Sauternes

9-

Alma Creamery Sharp White Cheddar Fourme d’Ambert Farmers Gouda

Kalamata Chicken Breast and Polenta

two chicken breasts encrusted with olives, bread crumbs, and citrus zest, served with tomato and fennel sauce and grilled gorgonzola polenta cakes. top wine match – Luna Napa Valley Pinot Grigio

18-

alma, kansas. cows milk. sharp, creamy white new york style cheddar made locally from kansas cows milk and aged for nine months. top wine match – Orin Swift Prisoner Zinfandel

69-

Penne with Seared Zucchini and Tomatoes

penne pasta tossed with pan seared zucchini, roma tomatoes, kalamata olives, capers, chardonnay, with a touch of red pepper and pine nuts. add pan-seared andouille sausage. 6top wine match – Enrico Santini Sangiovese

14-

auvergne, france. cows milk. raw milk cheese, cave aged for two months to achieve light blue veins, a mild, soft, creamy and complex blue cheese. top wine match – d’Oliveiras Terrantez Madeira holland. cows milk. five years old. aged in small wheels, hard, mediumorange cheese, rich and sharp with a long, intense, buttery finish. top wine match – L’Ecole Washington Merlot

9-

Grilled Eggplant and Fresh Mozzarella

grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh mozzarella, finished with tomato-fennel sauce and a balsamic reduction. top wine match – Luna Pinot Grigio split entrees will be assessed a four dollar charge. vegetarian, gluten-free, nut-free and dairy-free menus available.
consuming raw or undercooked foods may increase your risk of foodborne illness.

14-

add fresh fruit, toasted almonds, and quince gelee

928-

- Four Olives Specialty The Cheese Board
your choice of any four of the above cheeses served with tasting notes