Here is our current Menu. Some items may change weekly.

Starters

St. James Scottish Smoked Salmon With fried capers, red onion & rosemary crustinies - 12

Saffron Lobster Risotto Roasted tomatoes, herbs, Parmesan reggiano & fried Parmesan crisp - 11

House Made Roman Style Gnocchi White truffles, baby Portobello mushrooms in a roasted garlic cream sauce - 10

Yellowfin Tuna Rolls Wakame seaweed salad, sticky sushi rice, ginger, wasabi & sweet soy - 11

Lobster Spring Rolls Mixed Asian vegetables, lobster and a sweet & sour plum sauce - 11

Seared Scallops Dusted with corn meal, seared, served on a bed of sautéed spinach, garlic & pancetta - 10

*Hudson Valley Foie Gras Seared with caramelized onions, Granny Smith apples & Traverse City tart cherry compote - 17

Roasted Quail Flash fried, black currant glaze, served with a pear, mango & ginger chutney - 10

Escargot Burgundy French snails simmered in burgundy wine, demi-glace, finished with butter, layered with puff pastry - 10

All Entrees Are Served With Your Choice Of The Following:

Chef's Fresh Soup Creation

House Salad of mixed greens, toasted pine nuts, sweet raisins and a citrus vinaigrette.

Or

Grilled Pear And Gorgonzola over field greens with candied pecans and a balsamic reduction

Entrées

*8 oz Filet Mignon Seared Filet with cremini mushrooms & veal demi-glace - 36

* 12 oz Prime Angus Strip Steak Veal marrowbone, demi-glace & pommes frites - 38

*Steak and Gorgonzola Salad, 6oz Filet Mignon Field greens with blue cheese & balsamic glaze - 28

Cured Berkshire Pork Chop Braised pork belly, maple bourbon glaze & corn polenta "fries" - 28

*Seared Yellowfin Hawaiian Tuna , Wasabi, Ginger, Sweet Soy & fried Wonton chips - 30

House Made Semolina Based Fettuccini Caramelized onions, garlic & lobster - 20

Grilled Salmon Caesar Salad Grilled Norwegian salmon, house made Caesar dressing & mixed greens - 18

Braised Swordfish Simmered in a tomato broth with olives, garlic & basil - 26

*12 oz Veal Chop Colorado frenched veal chop, grilled & served with a brandy demi-glace - 32

*Half Rack of New Zealand Lamb Rubbed with whole grain honey mustard & oven roasted, wild game reduction- 28