Appetizers

Duck Confit with crispy Prosciutto Ham and Pomegranate Molasses  12.99

Shrimp Cocktail with Wasabi Slaw and Horseradish Chili Sauce  9.99

Tomato Stack with Caramelized Onions, Marinated Mozzarella, and Yuzu Vinaigrette  7.99

Mixed Field Greens with Crumbled Blue Cheese and Pecan-Shallot Vinaigrette  5.49

Canadian Cheddar Cheese Soup made with Moosehead Beer and Smoked Bacon  5.49

Prince Edward Island Mussels served chowder-style with Applewood Smoked Bacon and Potatoes  10.99

Spicy Chicken and Chipotle Sausage with creamy Polenta and Sweet Onion Jam  8.99

Steakhouse Caesar   Romaine Lettuce, Parmesan-Black Pepper, Crisp, Sourdough Croutons, and a creamy Caesar Dressing  5.49

Beef and Barley Soup  Rich Beef Broth and Fresh Vegetables  5.99

Entrées

Le Cellier Mushroom Filet Mignon with Baby Bella Wild Mushroom Risotto, White Truffle-Herb Butter Sauce topped with Fried Parsnips  29.99

Sautéed Shrimp and Bay Scallops served with a rich Lobster Cream Sauce, Linguini, and Spinach finished with Lobster Oil  22.99

8-oz Filet Mignon glazed with maple Barbecue Sauce served with Cream Cheese Mashed Potatoes  28.99

Grilled Pork Chop  Applewood Smoked Bacon, Seasonal Cabbage, and Crispy Potatoes finished with Icewine Butter  21.99

Seared Free-Range Chicken over Sweet Corn Pudding and Roasted Fall Vegetables finished with Mushroom Broth  19.99

14-oz. New York Strip Steak with Balsamic Red Onions, Watercress, and Roasted Yukon Potatoes and finished with Veal Demi-glace  29.99

Herb-crusted Prime Rib with Roasted Yukon Potatoes finished with Veal Demi-glace  24.99

Seared King Salmon served over Butternut Squash Risotto with Maple Butter and Pecan Vinaigrette  21.99

Butternut Squash Ravioli topped with Roasted Seasonal Mushrooms  17.99

 

Sides and Sauces

Oven-roasted Wild Mushrooms  3.99
Bearnaise Sauce  1.99
Grilled Asparagus  2.99
Creamed Spinach Gratinee  2.99
Cream Cheese Mashed Potatoes  2.99
Veal Demi-glace  1.99

Menu as of January 2008
 

TIPS AND SNEAKY TRICKS