Bar/club, Menu
marinated and grilled zinfandel demi-glace, four grilled skewered shrimp, fresh asparagus, cheddar onion and bacon loaded mashed potatoes
tender veal, prosciutto, parmesan, mint, basil, rosemary, sage, tagliatelle fresh pasta, sun dried tomato, basil brandy cream sauce with asparagus tips
slow roasted beef and gravy, cheese curds, rosemary garlic fries
broccoli roasted garlic puree, chorizo, roasted Chatham University grown shiitake mushrooms, arugula, sliced radish, lemon, olive oil vinaigrette, toasted pine nut garnish
