S t a r t e r

Soup – or – Risotto

Each made with Chef’s choice of seasonal, fresh ingredients 12

Drunken Prawns

Serrano ham wrapped tiger prawns seared
golden, served with a roasted pepper-rum sauce and grilled
garlic-herb crostini 14

Grilled Eggplant and Sweet Pepper “Hummus”

Fresh herb and grilled vegetables make up this refreshing, flavorful Mediterranean-style dip, served with olive oil and sea salt crostini 11

Decadent Wild Mushrooms

Sautéed seasonal wild mushrooms with a lavender & sherry infused cream sauce, served with fresh baguette 15

Bacon Wrapped Scallops

Sweet scallops marinated with orange zest and basil then wrapped in bacon and oven-roasted, served over a crispy sun-dried tomato and herb polenta cake with basil coulis 15

Bella Trio

Samplings of the tangy Peruvian halibut ceviche, simply delicious garlic albacore sashimi and sultry summer crab cake 27

Hudson Valley Foie Gras

Pan-seared with seasonal fruit, deglazed with Chef’s choice of liqueur, with pancetta crisp and black pepper gaufrette 25

Baked Brie

A mini brie round stuffed with seasonal fruits & pine nuts, baked then drizzled with wild honey and served with fresh baguette 15

Summer Crab Cakes

Crispy pan-fried crab cakes with fresh tomato & grilled corn salsa with a smooth avocado-lime crema 14

Tangy Halibut Ceviche

Peruvian-style fresh citrus marinade of jalapeño, red onion, sweet peppers, cilantro & mint, with lime infused crostini 10

Trilogy of Kobe Sliders

Mini Kobe beef burgers on brioche buns done 3-ways, served with shoestring potatoes and our chipotle ketchup 16
1. Roasted pepper, walnut & Gorgonzola
2. Guacamole & P’tit basque
3. Roasted eggplant & aged Gouda

S a l a d

Lobster Caesar

Lobster tails over romaine, sweet pepper, jicama & teardrop tomato with house-made Gouda & Grana croutons and our own Caesar dressing 18

Warm Spinach Salad

Sauteed seasonal sweet onions, wild mushrooms & applewood smoked bacon tossed with arrowhead spinach and warm champagne-thyme vinaigrette 16

Organic Heirloom Tomato

Fresh slices of heirloom tomato, buratta cheese and baby arugula greens drizzled with extra virgin olive oil and balsamic reduction 13

Farmhouse

Fresh pear slices, sweet Gorgonzola and toasted walnut served over frisse lettuce with lemon and blueberry vinaigrettes 12

E n t r é e

Wild Citrus Salmon

Simple, fresh and delicious this seared salmon is served with citrus & herb jus, as well as roasted purple potatoes and wilted baby arugula 28

Steakhouse Filet Mignon

Seared beef tenderloin topped with Stilton butter and crispy fried onion accompanied by lightly creamed arrowhead spinach, 3-cheese mashers and Meritage reduction sauce 33 Add prawns 39

Oven Roasted Veal Cutlet

Tender veal marinated with fresh thyme, sherry & extra virgin olive oil, roasted then served au jus over cauliflower-potato puree with mushrooms and a parmesan crisp 38

Colorado Lamb Sirloin

Boneless lamb loin with a hint of Asian spices, pan-roasted and sliced over wilted arugula and sushi-rice cake, drizzled with cherry-balsamic reduction with roasted eggplant-orange salad atop 29

Cedar Smoked Duck Breast

Finished with a ginger-plum glaze over buckwheat soba noodles in shitake mushroom broth with julienne carrot, edamame and water chestnut 28

Grilled Polenta ‘Lasagna’

Sun-dried tomato & herb polenta layered with grilled eggplant and zucchini, fresh Chevre, roasted tomato, fresh basil and mint 18 (No cheese = Vegan)

Southwest Dry-Rubbed Pork Chop

Bronzed with a honey-jalapeño glaze partnered with Purple Haze infused twice-baked potato and sautéed heirloom carrots 29

Garlic Albacore

Seared albacore topped with pomegranate ponzu and crispy fried garlic, accompanied by a toasted sushi-rice cake, sautéed shitakes and baby bok choy 30

Organic Shelton Farms Chicken Breast

Pan-roasted for crispy skin with a Bourbon glaze and fresh peach salsa alongside 3-cheese mashers and sautéed heirloom carrots 28

Simply Delicious Summer Pasta

Organic teardrop tomato, fresh basil, garlic, extra virgin olive oil & white wine tossed with linguini 17 (No butter = Vegan)

Mediterranean Halibut

Pan-seared halibut with zesty roasted tomato & herb sauce topped by zucchini & pepper ‘relish’ over citrus-pink pepper-thyme cous cous 29

Mushroom & Herb NY Steak

Porcini & herb crusted NY steak, grilled and plated with roasted purple potatoes, sautéed brussels sprout greens and Cabernet Sauvignon-thyme demi sauce 32

Kobe Beef Burger

Grilled to your specifications and topped with your choice of Gouda or Stilton cheese, accompanied by our house

Cheese Selection

California:

Humboldt Fog – Aged goat milk cheese, Morbier-style with ash rind
Purple Haze – Fresh goat cheese, dusted with lavender & fennel pollen

Iowa:

Maytag Blue – Rich cow’s milk with dark blue veins

Vermont:

Grafton Farms White Cheddar – Sharp & hard with creamy texture

Great Britain:

English Stilton – Aged blue vein with a salty & sweet flavor

Holland:

Holland Cave Aged Gouda – Aged 18 months, firm texture & full,
buttery flavor

Spain:

Manchego “El Greco” – Salty and tangy aged sheep’s milk
Cabrales DO – Strong blue vein, crumbly texture with salty finish

Italy:

Fontina – Semi-soft cow’s milk cheese with nutty yet mild flavor
Gorgonzola Dolce – Rich & sweet with a sharp finish & stronger aroma
Grana Padano – Very flavorful parmigiano style cheese made from
sheep’s milk

France:

Etorki – Ewe’s milk, firm, with burnt caramel sweetness & creamy texture
Fol Epi – Roasted wheat rind, swiss-style cheese with a nutty aroma
Eppoises – Rich & creamy cow’s milk cheese, washed in Chablis, very
pungent aroma and distinctive flavor
Explorateur – Rich triple cream brie, with a slightly sweet, sharp flavor
Chimay – From the Belgian Abbey, washed in Trappist ale, with a gentle
flavor and smooth texture
Fromager D’ Affinois – Sweet cow’s milk brie, velvety, creamy,
rich & buttery