Menu

Chef/Owner Jim Baldauf insists on using only the finest and freshest ingredients for his craft. Shopping is done each day to ensure the quality of the food. Classic cuisine is his cornerstone. Prepared with creativity and an emphasis on delicate flavors and elegant presentation. The results are always delicious and satisfying. The desserts are luscious and will tempt with their richness and decadence.

The menu is select and changes daily and may feature international dishes from Europe, Asia, the Mediterranean or the Middle East.

Serving:
• Tuesday through Saturday from 5:30pm.

• Banquet facilities: Main dining room seats 50

• Cob and Pen private upstairs dining room, seats 12.

Mastercard, Visa, American Express and Discover accepted.

This week's menu - 4/30/08

Soups

Potato Leek Soup
Made with roasted Idaho potatoes, scallions and double-smoked bacon.

Lobster Bisque
Traditional bisque served with a side car of sherry.

Appetizers

Baked Tart
Buffalo milk mozzarella cheese, roasted yellow and red tomatoes in a puff pastry and served with a pesto sauce.

Aborio Rice & Sausage
Rissoto dish with spicy Italian sausage, Pecorino-Romano cheese.

Shrimp Quesadilla
Gulf shrimp seared with roasted garlic, folded together mascarpone cheese, put with a flour tortilla and served with sour cream and a traditional tomato salsa.

Seared Beef Carpaccio
Beef tenderloin rolled in peppercorn and grey sea salt pan-seared rare, chilled and served with Wisconsin bleu cheese, green onion and rice wine vinegar.

Salads

Caesar Salad
Creamy house-made Caesar dressing with ribbons of organic romaine hearts, crisp Peccorino-Romano cheese, crisp prosciutto ham and 30 year old balsamic vinegar.

Field Greens With Toasted Almonds & Raspberries
A fresh mix of greens, toasted almonds, fresh raspberries and a dressing of green onions, champagne, and rice wine vinegar.

Entrees

Beef Wellington
A 5 oz, center-cut filet served with a mushroom duxelle and wrapped in puff pastry. Served with a veal demi glace and whipped potatoes.

Seared Sea Scallops
House-made angel hair pasta, jumbo sea scallops seared with white wine, garlic and cream.

Potato-Crusted Salmon
Organic farm-raised salmon crusted in potatoes and horseradish. Served with whipped potatoes and a beurre blanc sauce.

Pork Bolognese
Iowa pork tenderloin cooked all day in red wine, demi glace , garlic and tomatoes, Served with rigatoni and whole-milk ricotta cheese.

Duck Cordon Bleu
Hudson Valley duck breast boneless and skinless stuffed with Loraine cheese, maple ham and asparagus. Rolled in bread crumbs, roasted in the oven and served with a béchamel sauce.

Rack of Lamb
New Zealand rack of lamb char-grilled and cooked to order. Served with risotto and Diane sauce.