Menu

    • Appetizers

    • Scallop Quenelles

      16.00

      with sherry-lobster cream

    • Sauteed Veal Sweetbreads

      17.00

      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

      12.00

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

    • Hoisin and Orange Glazed Prawns

      15.00

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

    • Savory Chile Cheesecake

      15.00

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

    • Roasted quail stuffed with crispy duck sausage

      16.00

      cranberries and pine nuts over a bed of arugula, drizzled with honey and pomegranate

    • Carpaccio of Black Pepper Seared Beef With Arugula Salad

      15.00

      Caesar salad, served with confetti of red onions and capers, lemon basil oil and shaved Asiago cheese

    • Salads

    • Butter Lettuce

      12.00

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

    • Evan's Caesar Salad

      12.00

      featuring freshly grated parmesan cheese, romaine lettuce and garlic crostini

    • Spinach Salad

      13.00

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

    • Our House Salad of Mixed Greens

      10.00

      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

      42.00

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

    • Rosemary and Garlic Marinated Rack of Lamb

      44.00

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

    • Roast Venison Loin Chop

      44.00

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

    • Panko Crumb and Fresh Thyme Breaded Breast of Chicken

      29.00

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

    • Porcini Dusted Veal Loin Medallions

      42.00

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

    • Pan Roasted Breast and Confit Leg of Duck

      37.00

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

    • Grilled Pork Chop

      32.00

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

    • Pan Seared Day Boat Scallops

      40.00

      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.