Menu

Appetizers

John’s Spicy Mushroom Soup- Same as it ever was, same as it ever was.  $3 cup, $5 bowl

Crispy Duck Confit- Slow cooked duck leg, served with blue cheese, spicy pecans and a port wine reduction.  $12

Mussels Dijonnaise- Prince Edward Island Mussels steamed in white wine, herbs and Dijon mustard. $9 

Autumn Vegetable Salad- Braised and pan roasted root vegetables served with spicy aioli.  $8

Sweet Potato Gnocchi- Hand rolled with sage brown butter. $8

Braised Beef Ragout- Slow braised beef with herbed polenta.  $9

Marinated Olives- Kind of speaks for itself.  $6

Sautéed Chicken Livers- Bell and Evans chicken livers sautéed with tomatoes, capers, garlic, scallions, hot pepper flakes and red wine vinaigrette.  Served on a bed of spinach.  $9

Salads

Mixed Green Salad- A mixture of baby greens with tomatoes, red onion, ricotta salata, sliced apples and a red wine vinaigrette.  $6

Classic Caesar Salad- Crispy romaine hearts with croûton, anchovies, shaved Romano and classic creamy Caesar dressing.  $6 

Judy’s Favorite Salad- Chopped romaine with croûtons, spicy pecans, crumbled blue cheese and roasted garlic dressing.  $7

Spinach Salad- Tossed with red peppers, orange slices, red onion and goat cheese with champagne vinaigrette. $7

The Wedge- Iceberg lettuce with tomato, red onion, crisp bacon and homemade blue cheese dressing. $8

Main Courses

“The Steak”- 12 ounce Sirloin Strip Steak prepared in the Oregon Club style served with today’s vegetable and mashed potatoes.  $25

Fusilli Bolognaise- Fusilli pasta tossed with a traditional meat sauce of veal, pork and beef, tomatoes and Romano cheese with a touch of cream.  $16

Seared Salmon Filet- Served with couscous, sautéed vegetables and a citrus yogurt sauce.  $20

Linguini & Clams- With hot Italian sausage, tomatoes, spinach and Romano cheese.  Finished with white wine, fresh herbs and olive oil.  $18

Braised Pork Shanks- Succulent pork shanks slow braised in chicken stock with aromatic vegetables with creamy polenta.  $20

Maple Glazed Roast Chicken- Spicy cornbread stuffing, roasted vegetables and a sweet maple glaze.  $19

Veal Rib Chop- With a shitake mushroom, cipollini onion demi-glaze and a savory potato gratin. $26

Pan Roasted Cod- With a sautéed spinach, basmati rice and lemon caper butter.  $19

Gorgonzola Meatloaf- With mashed potato, vegetable and pan gravy. $17

Seafood Stew- Lobster, shrimp scallops, mussels and king crab in a rich pureed cauliflower and scallop reduction with sweet potato and shallots.  $27

Please inform your server if you or anyone in your party has a food related allergy.

Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food borne illness.