Appetizers

Lobster Bisque
served with a lobster and boursin crostini
$10

Pan Fried Oysters in Parmesan Basket
served with an arugula and prosciutto salad
and a champagne beurre blanc sauce
$10.

Baked Brie and Spinach Filled Bun
served with a roasted tomato fondue
$8.

Scottish Egg
a soft poached egg wrapped in sausage,
nestled in a bed of pickled red onions
$8.

Wine and Dine Menu

a three course dinner pairing an assortment
of American wines with Chef Ed's selections

$40 Price Fix
Tax and an 18% gratuity will be added to all checks

Appetizers

Wine: 2003 Canoe Ridge, Merlot
(Columbia Valley, Washington)

Smoked Duck Breast
served with bosc pear watercress cream
over a warm crepe


Wine: 2005 Mac Murray Ranch, Pinot Gris
(Russian River Valley, California)

Pan Fried Mushroom Cake
served over a roasted red pepper coulis
and topped with walnut pesto

Housemade Shrimp and Parsley Spätzle
tossed with tomato garlic butter

Salad

Wine: NV Barboursville Brut Sparkling Wine
(Orange County, Virginia)

Fennel and Baby Arugula Salad
served with supremed oranges and a citrus gastrique

Entrees

Wine: 2006 Jefferson, Chardonnay “Reserve”
(Albemarle County, Virginia)

Roasted Apple Stuffed Quail
served over wilted winter greens
with an apple brandy demiglace

Baked Scallops in the Shell
served with creamy leeks and potatoes
finished with truffle butter

Wine: 2007 A to Z, Pinot Noir (Newberg, Oregon)

Pork Tenderloin and Quince Jam en Croute
served over butternut squash polenta
with a mascarpone quenelle

 

Entrees

Tapenade Encrusted Salmon Filet
served over fresh Capellini in a putenesco sauce
$21

Black Bean and Tamale Layered Torte
served with roasted green chili sauce
and garnished with sour cream
$19.

Braised Lamb Shank
served with a mélange of roasted root vegetables
and curried risotto
$26.

Hungarian Venison Stew
served over tart braised cabbage with sweet potato dumplings
$25.

Grilled Certified Angus Filet Mignon
served with a burgundy monte a beurre
$30.