Appetizers

Olive Tapenade $8

With Toast Points and Sliced Tomatoes

Crab Stuffed Avocado $10

Over Black Bean Salsa

Finish with Minced Jalapeno

Beef Tartar $10

With Chopped Eggs, Capers and Onion

Chili Lime Shrimp Skewers $9

With Jalapenos, Pineapple, Onion,& Cherry Tomatoes with Cumin Lime Vinaigrette

Salads

Basil Shrimp Salad $9

Marinated Shrimp, Sliced Red Onions, Tomatoes

Served with a Lemon Wedge

Caprese Salad $7

Basil, Spinach, Tomatoes and Mozzarella

With Balsamic Reduction

Goat Cheese Salad $7

Bib Lettuce, Seedless Grapes, Crumbled Goat Cheese and Pecan Halves

Raspberry Walnut Vinaigrette

 Chef Neil Beaver

Entrees

Local Goat Cheese Stuffed Filet of Beef $29

Over Portabella Mushrooms

and Roasted Garlic Mashers

Balsamic Dijon Glaze

Wine Pairing:  Glass:  Black Wing Shiraz

Bottle:  Penfolds Bin 189 Shiraz/Cabernet Sauvignon

Pork and Pineapple Curry $21

Served Over Coconut Rice

Wine Pairing:  Glass:  Clean Slate Riesling

Bottle:  Matheus Riesling Auslese

Oatmeal Crusted Chicken $20

Served with Fresh Steamed Green Beans and Caramelized New Potatoes

Tomato Orange Salsa

Wine Pairing:  Glass:  Cortenova Pinot Grigio

Bottle:  Ronchi di Manzano Pinot Grigio

Roasted Leg of Lamb $25

With Grilled Asparagus and Wild Rice

Port Wine Cherry Sauce

Wine Pairing:  Glass:  Bogle Merlot

Bottle:  Newton Merlot

Fried Cheddar Polenta $18

Over Creamed Spinach

With Sautéed Wild Mushrooms

Wine Pairing:  Glass:  Tunnels of Elms Chardonnay

Bottle:  Cakebread Chardonnay

Limited Substitutions Please