PRICING - ENTREE PRICE INCLUDES HOUSE SALAD, DESSERT AND COFFEE SERVICE. ADDITIONAL COURSES ARE AVAILABLE

MINIMUM - $250.00. 

SALADS
* Wild Mustard Greens & Smoked Mussels with a Truffled Borscht Vinaigrette
Spinach, Mushroom, Egg and Tomato with Hot Bacon Dressing
* Avocado and Shrimp with Remoulade Dressing
Braised Greens in Celery Cream
Roma Tomatoes with Buffalo Mozzarella
Traditional Caesar with Parmesan Croutons
Medley of Field Greens
DRESSING
Balsamic Vinaigrette, Gorgonzola, Southwestern Caesar, Sweet Italian, Raspberry Vinaigrette

* indicates a slight additional charge

SORBETS
Cantaloupe and Cinnamon
Tequila, Grapefruit, and Lime
Raspberry and Lemon
Mango and Jalepeno Jelly
Pomegranite and Cardamom
Champagne and Three Fruit Coulis
White Peach and Nutmeg
$2 per person

ENTREES
PASTA

Grilled Chicken Breast with Fresh Vegetables and Pasta in a
Vodka, Tomato Cream Sauce  $19

Fettuccini Carbonara - Low Sodium Smoked Bacon, Caramelized Onions,
and Pasta in a Rich Parmesan Cream Sauce   $18

Pasta and Chicken Breast with Fresh Missouri Vegetables  $18

Pasta with an Italian Sausage Tomato Sauce & Garlic Bread  $18

Veal Saltimboca:  Proscuitto Ham, Provolone Cheese,
Fresh Sage Glaze Pasta Alfredo  $20

Greek Shrimp - Fresh Spinach, Roma Tomatoes, Black Olives,
Mushrooms, Pasta and Feta Cheese Tossed in an Ouzo Glaze   $22

Grilled Portobello Mushrooms in a Citrus Sauce over Buckwheat Pasta  $18

Con Verdue - A Medley of Fresh Oven Roasted Vegetables in a Fresh
Basil Scented Orange Glaze with Pasta   $18

Sea Scallops - Sautéed with Onions, Shitake Mushrooms, Artichoke Hearts
and Fresh Spinach in a Roasted Red Pepper Cream Sauce with Pasta   $23

Housemade Fresh Ravioli* - Assorted Styles and Sauces
Please Inquire (quoted)

*requires 72 hour notice

Southwestern Free Range Hen - Seasoned Then Oven Roasted and
Served with an Ancho Chile Butter Sauce, Pozole and Black Beans   $19

Grilled Muscovy Duck - Served in a Port Wine and Dried Berry Glaze  $22

Grilled Breast of Ring Neck Pheasant -  With a Tarragon, Tomato
Goat Cheese Cream Sauce $22

Stuffed Semi-Boneless Quail - Stuffed with a Mushroom Duxelle
and Topped with a Rosemary Red Wind Glaze  $20

Chicken Roulade "Neptune" - Stuffed with Crab, Shrimp, Fish and
Lappi Cheese.  Topped with a Lobster Mushroom Cream Sauce  $20

“Delmonico" - Stuffed with Proscuitto Ham, Diced Vegetables and
Gouda Cheese with a Mornay Cream Sauce $21

Grilled Breast of Chicken - Pressed with Cracked Black Pepper, Lemon Oil, Fresh Herbs and Garlic then Topped with an Avocado Grapefruit Relish  $18

Pinon Wood Grilled Duck Breast - With a Wild Mushroom
Filling and a Pinot Noir Glaze  $22

MEATS

Grilled Filet of Beef - With a Porcini Mushroom Marsala Wine Glaze  $25

Tenderloin of Beef Roll - Stuffed with Pine nuts, Gorgonzola Cheese, Roasted Red Peppers and Fresh Spinach in a Jalapeno Walnut Cream Sauce  $25

Roasted Prime Rib of Beef - Seasoned with Rock salt and Fresh Ground Pepper, Then Slow Cooked and Served with a Cabernet Red Wine Glaze  $25

Double Chop of Pork Loin - Slow Roasted, Carved then Served
with a Mustard Shallot and Thyme Sauce  $23

Loin Chop of Russian Wild Boar - Marinated then Pan-Seared
and Served with a Swedish Ligonberry Glaze  (quoted)

Loin Chop of Veal - (quoted)

Rack of New Zealand Spring Lamb - Encrusted with Dijon Mustard
and Macadamia Nuts Finished with a Rosemary Red Wine Glaze   $24

Traditional Beef Wellington  $25

Hawaiian Blue Marlin - Encrusted with Coriander Seeds and Green Peppercorns then
Pan-Seared and Served with a Grapefruit and Goat Cheese Remoulade $21

Parmesan Encrusted Mediterranean Rock Lobster (quoted)

Atlantic Salmon - Grilled with Cracked Pepper and Honey then Topped
with Spinach, Sundried Tomato and Kalamata Olive Compote  $22

 Florentine Cover Sole or Sea Bass topped with Spinach, Sundried Tomato and
Kalamata Olive Compote  $22

Giant Sea Scallops - Pan Seared and Caught in a Poll of Saffron
Cream in Puff Pastry  $21

Alaskan Halibut - With a Sweet Shrimp and Tomato Filling
in a Lemon Thyme Cream  $23

ACCOMPANIMENTS

Sauté of Locally Grown Vegetables*
Fresh Pastas
Braised Greens
Sauté of Fresh Root Vegetables
Whipped Truffled Potatoes
Catastrophe of Beans
Kansas White of Wild Rice
Creamy Polenta
Sauté o Fresh Missouri Mushrooms*

*INDICATES LIMITED AVAILABILITY

This Menu can be Used as a Guide.
Our Award Winning Chefs are Capable of Creating nearly any meal desired.

CAPACITY - PARTIES OF 8 TO 75

PRICING - ENTREE PRICE INCLUDES HOUSE SALAD, DESSERT AND COFFEE SERVICE. ADDITIONAL COURSES ARE AVAILABLE

FOR LIQUOR AND WINE PRICES
CONTACT STEPHEN MOLLOY, JOHN MEYER, OR KELLI FUGATE