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
Three Cheese Selection 18
Six Cheese Selection 29
Nine Cheese Selection 36
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