• Appetizers

    • Scallop Quenelles


      with sherry-lobster cream

    • Sauteed Veal Sweetbreads


      served over polenta savarin with seasonal mushrooms and capers in lemon brown butter with balsamic reduction

    • Millefeuille of Goat Cheese-Hummus Spread Layered With Spinach


      tomato and sweet and salty phyllo layers, topped with truffle honey

    • Hoisin and Orange Glazed Prawns


      with asian style slaw, served with tangerine reduction, chives and sesame seeds

    • Savory Chile Cheesecake


      topped with Maine lobster salad and sauteed white corn fricassee with a duet of avocado and chipotle aiolis

    • Roasted Maple Glazed Quail


      stuffed with pecans, dates, apples and pancetta, served on a bed of baby spinach

    • Carpaccio of Black Pepper Seared Beef With Arugula Salad


      served with confetti of red onions and radishes, Mandarin oranges, peanuts and Ponzu sauce

    • Salads

    • Butter Lettuce


      with julienne of apple, bleu cheese, candied pecans and walnut oil vinaigrette

    • Evan's Caesar Salad


      featuring freshly grated parmesan cheese, romaine lettuce and garlic crostini

    • Spinach Salad


      with duck sausage, pancetta, toasted pine nuts, shaved asiago cheese and balsamic vinegar dressing

    • Our House Salad of Mixed Greens


      cherry tomatoes, julienne of carrot and red cabbage, cured cucumber and bay shrimp, choice of creamy basil, preserved lemon or house vinaigrette dressing

    • Entrees

    • Grilled Filet of Beef


      with horseradish-green peppercorn butter and syrah reduction, served with white cheddar gratin potatoes and broccolini

    • Rosemary and Garlic Marinated Rack of Lamb


      with raspberry wine demi-glace, parsnip mashed potatoes and minted zucchini curls

    • Roast Venison Loin Chop


      with dried cherry-pinot noir bordelaise sauce, exotic mushroom farro risotto and asparagus

    • Panko Crumb and Fresh Thyme Breaded Breast of Chicken


      with jus de volaille, mashers, mushroom bacon saute and green beans

    • Porcini Dusted Veal Loin Medallions


      with Marsala beurre blanc, bacon mashed potatoes, exotic mushrooms and baby carrots

    • Pan Roasted Breast and Confit Leg of Duck


      with Grand Marnier jus, bread pudding with walnuts, cranberries and goat cheese, served with snap peas

    • Grilled Pork Chop


      with caramelized apple and shallot saute and Apple Jack brandy demi-glace, sweet russet potato mashers, buttered green beans

    • Pan Seared Day Boat Scallops


      with saffron infused Israeli cous-cous, sliced tomatoes, lemon buerre blanc and arugula

    • Desserts

    • Lemon Napoleon

      crisp phyllo leaves layered with tangy lemon curd and mascarpone chantilly cream and fresh raspberries

    • Candy Bar Tart

      cashews, coconut and dark chocolate baked in tart shell and served with vanilla bean ice cream

    • Frozen White Chocolate Mousse

      creamy belgian white chocolate mousse on dark chocolate cookie crust, served with raspberry sauce

    • Dark Chocolate Raspberry Creme Brulee Tart

      graham cracker crust, bushed with dark chocolate then filled with raspberries and custard, sliced and bruleed to order

    • Butter Pecan Bananas Foster

      butter pecan ice cream and sliced bananas with candied pecans, chantilly cream and myers rum sauce and tuile

Desserts rotate seasonally. Please inquire with our staff for additional selections.