Dinner Menu
Bread Dippers
Creamy Crab & Herb Dip 11
With lump crab, served with Chesapeake seasoned flat bread.
Appetizers
"Loaded" Fresh Fried Potato Chips 8.50
Melted cheddar and boursin cheeses, applewood smoked bacon, sour cream and freshly chopped chives.
Calamari Siciliano 9.50
Light, crisp hand breaded calamari, layered with sautéed ripe plum tomatoes, garlic and spinach, drizzled with balsamic glaze and roasted garlic aioli.
Fire and Ice Grilled Caribbean Bruschetta 8.50
Hearth baked with grilled pineapple, mango tomato salsa and Cajun shrimp with cilantro olive oil.
Lump Crab & Shrimp Cocktail 11.00
Jumbo lump crab and poached white shrimp accompanied by fresh horseradish cocktail sauce.
Macaroni & Cheese of the Day Mkt
Chef Gary will tempt you with a specialty macaroni and cheese appetizer with cheeses and ingredients imported from around the globe.
Risotto & Pasta Appetizer Portions
Please refer to our Risotto-Pasta section of our menu.
Hearth Baked 9" Gourmet Pizzas
Fresh Goat Cheese & Bacon Flat Bread Pizza 8.00
Finished with strawberries and balsamic drizzle.
Sautéed Cauliflower & Cheddar Flat Bread Pizza 7.50
White pizza topped with tangy Wisconsin cheddar and scallions.
Four Cheese Flat Bread Pizza 6.00
Tangy tomato sauce, asiago, mozzarella, padano and aged provolone. Add pepperoni for .50
Today's Featured Flat Bread Pizza Mkt
Executive Chef Gary has created a special flat bread pizza for you.
Soups
Wild Mushroom Soup 6.00
Sautéed mushrooms, clear broth of mushrooms and palm beer with herbed spaetzle.
Baked French Onion 6.00
With Gruyère cheese.
Featured Soup for the Evening mkt
Sampler 7.00
Of the three above soups.
Iced Plate Salads
Make a meal by adding any of the following to your salad:
Herb Marinated Chicken 4.5 Skewered Shrimp 6
Salmon Fillet 6.5 Lobster & Crab Cake 7
Artichoke, Bacon & Roasted Tomato Salad
sm. 6.00 lg. 8.00
Crisp greens with Fire and Ice crostini, a ragout of artichokes, oven roasted tomatoes and asiago cheese, with bacon, parmesan peppercorn dressing and a balsamic drizzle.
Caesar Salad
sm. 5.00 lg. 7.00
Torn romaine with onion, kalamata olives, croûtons, lemon Caesar dressing and grated parmigiano reggiano cheese.
Fresca Garden Salad
sm. 5.00 lg. 7.00
Mixed greens with tomatoes, cucumber, onion and croûtons. Choice of dressing: Tomato Basil Vinaigrette, Fresh House Herb Ranch, Honey Mustard Vinaigrette, Creamy Blue Cheese, Blue Cheese Vinaigrette, Balsamic Vinaigrette, Blue Cheese Crumbles, Light Raspberry Vinaigrette, Roasted Garlic White Balsamic Vinaigrette or Fat Free Italian.
Orange Cognac Salad
sm. 6.00 lg. 8.00
Field greens tossed with orange cognac dressing, dried cranberries, candied walnuts and Gorgonzola.
Pub Plates
Sweet Chili Glazed Sea Scallops 14.00
Topped with tobiko and served with wasabi and fresh pea risotto and ginger teriyaki sautéed vegetables.
Crispy Coated Chicken 9.00
With asiago and parmesan cheeses, served with fresh local goat cheese, roasted peppers and tomatoes, accompanied by jasmine rice and vegetables.
Stella Chicken Pot Pie 10.00
Free range chicken slow simmered with Stella Artois beer and rich chicken stock, finished with Hillside Farms cream and vegetables, served in a flaky crust with a dollop of mashed potatoes.
"Yesterday's" Bar Burger 9.00
Fresh 1/2 pound Angus chuck burger on a toasted roll, with lettuce, tomato and onion, served with fresh cut fries.
Guinness Roasted Beef Short Rib Sandwich 9.50
On our toasted hearth bread with sweet tangy Guinness aioli, caramelized onions and cheddar & Cooper cheeses, served with fresh cut fries.
Entrées
Veal Oscar Napoleon 26.00
Parmesan coated, pan fried veal layered with garlic, boursin cheese, crab, roasted red peppers and tomatoes over an arugula and grilled asparagus salad tossed with lemon caper vinaigrette.
Guinness Pot Roast 19.50
Traditional Irish style pot roast simmered in Guinness draught with root vegetables, accompanied by whipped potatoes and crispy onion straws.
Island Grilled Pork Chop 20.50
Frenched center cut chop with sweet agave whiskey sauce, topped with grilled pineapple mango chutney and accompanied by whipped potatoes and chef's mélange of vegetables.
French Onion Chicken 22.00
Grilled chicken breast topped with caramelized onions, white wine and broth, capped with Swiss Gruyère, accompanied by Fire and Ice garlic bread, mashed potatoes and Chef's vegetables.
Clay Baked Chicken Parmesan 18.00
Lightly breaded and topped with plum tomato basil sauce, provolone and ricotta, baked in our hearth oven and accompanied with a side of spaghetti.
Rustic Chicken Calabrese 19.50
Sautéed chicken stewed with chianti tomatoes, braised peppers, Portobello and fingerling potatoes, topped with basil aioli.
Seafood Entrées
Baked Lobster~Crab Cakes 23.00
With lobster and lump crab, accompanied by sweet shallot chutney, garlic aioli, jasmine rice and chef's vegetables.
Broiled Haddock 17.50
Tomato and herb encrusted haddock with basil pesto drizzle, accompanied by jasmine rice and vegetables.
Hearth Baked Lobster Macaroni & Cheese 21.00
Chunks of delicate lobster and corkscrew pasta laced with cream and five cheeses, topped with panko and crisp apple bacon, served with Chef's melange of vegetables.
Hearth-Baked Moroccan Salmon 19.00
Served on a cast iron skilled with caponata of vegetables, cool tabbouleh salad, humus, non-fat cold cucumber sauce and a whole wheat pita.
Seared Sea Scallops 22.00
With orange beurre blanc and topped with caramelized pistachio "smear", served with jasmine rice and chef's vegetables.
Twin Lobster Tails 29.50
Two 4 ounce lobster tails topped with lemon zest, parsley, garlic and white wine, served with jasmine rice and vegetables.
Entrées & Steaks include choice of side salad: Caesar, Fresca or Orange Cognac.
Artichoke Bacon Roasted Tomato Salad add 1
Risotto & Pasta
Our risotto begins with premium Arborio rice to achieve the perfect texture and is finished with fresh Hillside Farms Cream to achieve a rich, delectable flavor.
Macaroni & Cheese of the Day Mkt
Chef Gary will tempt you with a specialty macaroni and cheese entrée with cheeses and ingredients imported from around the globe, Appetizer portion also available.
Garlic Sautéed Shrimp Risotto 19.50
With Roasted tomatoes, yellow peppers and basil, served over creamy gorgonzola risotto, appetizer portion 9.50
Piedmont Risotto 17.00
Topped with sharp asiago, prosciutto and aged provolone then finished with simple marinara, Appetizer portion 8.00
Sautéed Vegetable Spaghetti 17.50
Summer vegetables sautéed with blistered grape tomatoes and roasted garlic oil, topped with marinated Portobello mushroom stuffed with feta and oil cured olives
Fire Grilled Steaks
We proudly feature premium Black Angus beef. It begins with the finest grain fed Midwest cattle then each cut is hand selected for exquisite marbling resulting in unmistakable flavor and incredible juiciness. Premium Black Angus beef is then perfectly aged to ensure sublime tenderness. That's important because marbling and aging remain the keys to indulgent flavor, tenderness and an exceptional eating experience every time. Please enjoy these quality steaks.
Our Featured Steaks
Chef Gary's Signature add 5
Choose any steak listed below, your steak will be nestled atop a grilled portabello mushroom and finished with grogonzola cheese, balsamic onion marmalade and sweet marsala demi glace. Steaks are served with Chef's vegetables and your choice of sauce and starch, Add sautéed mushrooms and onions for 2.00
Angus Center Cut Filet Mignon
8 oz. ~ 33.00
Angus Grilled NY Strip
12 oz.~29.00
Well Marbled Angus Grilled Delmonico
12 oz.~29.50
Sea Lovers Add
Lobster & Crab Cake 7
Shrimp Scampi 6
4 oz. Lobster Tail 8
Steaks are seasoned with sea salt and cracked black pepper, served with Chef's vegetables and your choice of following sauce and potato or rice:
Fresh Herb Burgundy Au Jus
Roasted Shallot & Marsala Demi-Glace
Whipped Blue Cheese Butter
Buttered Mashed Potato
Chef's Daily Feature
Fresh Cut French Fried Potatoes
Steamed Jasmine Rice |
