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The Specials for This Evening

Appetizers

Diane's Beet Salad 8

with Mixed Greens, Blue Cheese, Shaved Fennel, Red Onion, Toasted Walnuts and Rasberry Vinaigrette

 

Pistachio Crusted Shrimp 10

with Asian Slaw and Plum Ginger Sauce

 

Feuillette of California Bay Scallops and Shrimp 10

with Mushrooms, Spinach, and Lemon-Thyme Sauce

 

Seared Foie Gras 16

with Carmelized Granny Smith Apples,

Rasberry Demi-Glace and Crispy Sweet Potato
with 2 oz. glass of Sauternes 18

 

Entrees

Barbacue Glazed Braised Beef Short Ribs 24

with Horseradish Whipped Potato and Red Wine Demi-Glace

 

Herbed Marinated Rack of Lamb 32

with Blue Cheese Whipped Potato, Asparagus and Rosemary Jus

 

Sofrito Crusted Chilean Sea Bass 29

with Black Bean, Corn and Jicama Salsa and Mango Vinaigrette

 

Cervena Venison 26

Served with Butternut Squash Puree, Haricot Verts and Door County Cherry Demi-Glace

 

Sides

Butternut Squash Puree 4

Broccoli 3

Asparagus 6

Pomme Frites 3

Haricots Verts 4

Whipped Potato 3

Sauteed Spinach 4

Sauteed Mushrooms 4

Sweet Potato Puree

 

Assorted Cheese plate 10 | save room for our homemade sweets



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