Dining

Starters:

Pork White Bean and Tuscan Kale GF

Fresh Cut Fruit GF

Punjabi Samosa (mild spice)
served with mint chutney
house-made crispy dough stuffed with peas, potatoes, carrots and spices

Mixed Baby Greens GF
served with choice of dressing

Entrees:

Baked Ham with Cloves & Maple GF
served with garlic mashed potatoes and sautéed green beans
Homestyle for your consideration.

Tandoori Chicken GF (very mild spice)
bone-in flash-roasted chicken that has been marinated in yogurt, garam masala, garlic, ginger and other spices, served with coriander chutney, basmati rice and Palak paneer (saag paneer)
Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and then, traditionally, roasted in a tandoor, a cylindrical clay oven (we do not have a tandoor, but we know how to approximate the conditions within one). The dish is now popular world-wide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi in the late 1940s.

Palak Paneer (Saag Paneer) GF (very mild spice)
served with basmati rice and coriander chutney
Paneer, also known as ponir, is a fresh acid-set cheese common in the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Palak paneer (referred to as saag paneer interchangeably in here in the anglosphere) is an Indian curry made with pureed spinach, paneer cheese and spices. It is delicious as a side dish or main served over basmati rice.

Desserts:

Chef’s Choice House Raspberry Dessert

Sugar Cookies

GF-Gluten Free

Starters:

Hearty Beef and Potato Soup GF

Fried Maple Brook Cheese Curds with Tomato Chutney GF

Romain Lettuce Salad GF
served with (on side) Boursin, pumpkin seeds, red onion, orange-lemon vinaigrette

Entrees:

Chicken & Andouille Sausage Skewers GF
North Country Smokehouse andouille sausage and marinated Bell and Evans chicken skewered, grilled, and dressed with bell pepper sauce (on side) served with rice and beans or roasted red potato and a sauté of spinach and eggplant with garlic
A “deconstructed” version of the classic Jambalaya, which is a Louisiana-born dish that has its origins in historical influences from France and Spain.

Shrimp Etouffee GF
served with ciabatta baguette, rice and beans or roasted red potato and a sauté of spinach and eggplant with garlic
This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and uses the classic Cajun cooking method called smothering, which is similar to braising.

Fried Green Tomatoes
served with smoked paprika and roasted garlic aioli, rice and beans or roasted red potato and a saute of spinach and eggplant with garlic

Desserts:

White Chocolate Blueberry Cheesecake

GF-Gluten Free

Starters:

Black Bean Soup GF
The first time Armando made this soup there was only one big problem: we had only barely enough because the stuff is the nectar of life and all of us had to try it…multiple times (to make sure it was good). Served with cilantro crema.

Brie and Raspberry Phyllo Star Dumpling
Cheese and berries baked in phyllo pastry
Phyllo dough originated in Medieval Turkey in the 11th century. During the First World War, Istanbul households used to have many phyllo makers on staff, for making various types of phyllo dough. Today this dough is available all over the world in frozen food section. –BAKERpedia.com

Iceberg Salad
iceberg lettuce, cucumbers, tomatoes, carrots, sherry vinaigrette

Entrees:

Pastrami Reuben
served with creamy whipped potato and/or baked beans, and a sauté of roasted golden beets with butter and fresh parsley
North Country Smokehouse pastrami, Pickle Patriot fresh barrel cured sauerkraut, swiss cheese and whole grain mustard, all on grilled Jewish rye bread (thousand islands dressing available on side). *** According to Omaha lore, the Reuben Sandwich was dreamed up at Omaha’s Blackstone Hotel in 1925 by Reuben Kulakofsky, a local grocer, to feed a group of late-night poker players. Charles Schimmel, one of the players and the hotel’s owner, liked it so much he put it on the menu of The Plush Horse, the hotel restaurant. –Nebraska.gov

Simple Stuffed Chicken Breast with Gravy (Murray’s Local Chicken)
served with creamy whipped potato and/or baked beans and a sauté of roasted golden beets with butter and parsley
Simple bread stuffing (no nuts or apples) rolled into a pounded breast and baked, sauce served on the side.

Cheese Tortellini with Pesto, Fresh Tomato and Kalamata Olives
served with a sauté of roasted golden beets with butter and parsley

Desserts:

Cookie Assortment

GF-Gluten Free

Starters:

Potato Leek and Ham Soup GF

Goat Cheese Canape
whipped chevre with fresh thyme topped with candied pecans, on ciabatta baguette crostini

Endive Salad GF
orange supremes, shaved parmesan, toasted almonds and red wine vinaigrette

Entrees:

Cajun Seared Salmon with Heirloom Tomato Salad GF
served with chef’s choice vegetable and rice pilaf
Salmon are considered “anadromous” which means they live in both fresh and salt water. They are born in freshwater where they spend a few months to a few years (depending on the species) before moving out to the ocean. When it’s time to spawn, they head back to freshwater. Very few other fish can survive in such wide ranges of salinity, and would die if they moved between salt and fresh water, the way that salmon do.

Seared Sirloin Steak GF
served with red wine oyster mushroom sauce and/or prepared horseradish, chef’s choice vegetable and rice pilaf
New York strip is to me the ultimate combination of flavor and texture of the tender cuts.

Baked Potato Bar GF
served with bacon, green onion, sour cream, butter, cheddar cheese
A loaded baked potato is like your favorite loaded potato soup with all the fixings, like bacon, sour cream, green onion, and cheese, but in a potato!

Desserts:

Pumpkin Cheesecake 

Berry Peach Cobbler

GF-Gluten Free

Starters:

Loaded Potato Soup GF
loaded potato soup is like your favorite baked potato with all the fixings, like bacon, sour cream, green onion, and cheese, but in a bowl!

Spinach Salad GF
strawberries, walnuts, red onion—maple balsamic dressing

Deviled Eggs GF
Hungarian paprika

Entrees:

Baked Halibut GF
served with sautéed white balsamic mushrooms, tomatoes and artichoke hearts sauce, house made corn bread roasted sweet potatoes and steamed carrots
Pacific halibut are one of the largest flatfishes—they can weigh up to about 500 pounds and grow to more than 8 feet long.

Boyden Farms (Local) Beef and Bean Chili GF
served with house made corn bread, roasted sweet potatoes and steamed carrots
What is the difference between white chili and regular chili? Regular chili has a rich base of red chilies or chili powder and tomato, while white chili has green chilies.

Stuffed Zucchini Boats GF
stuffed with wild rice blend, apricots, spinach and pine nuts
served with house-made corn bread roasted sweet potatoes and steamed carrots

Desserts:

Cake with Vanilla Frosting

GF-Gluten Free

Starters:

Egg Drop Soup GF
Egg drop Egg drop soup itself has no origin story, but food historians agree it’s been around for a long time. Domestication of fowl for easy access to the protein in their eggs has been recorded as early as 1,400 B.C.E. in China and Egypt.

Napa Salad GF
Cabbage is extremely low in calories, but rich in vitamins and packed full of antioxidants and folic acids.

Spring Rolls
The name ‘spring roll’ is a straightforward translation of the Chinese chūn juǎn. ‘Spring’ refers to the season, and the roll has its origins as a spring festival food

Entrees:

General Silas’ Orange Chicken with Broccoli GF
served with mixed vegetables and basmati rice
An “Am-Chi” style dish: simple sauce of orange, brown sugar, soy and hints of garlic and ginger.

Shrimp with Peas and Water Chestnuts GF
Chinese white wine ginger sauce, served with mixed vegetables and basmati rice
Peas have a low Glycemic Index and as a food that is mildly anti-inflammatory, they are a good choice for those following an Anti-Inflammatory Diet

Salt and Pepper Tofu GF
served with mixed vegetables
Tempura fried tofu stir fried with jalapeno, bell pepper, ginger, garlic, scallion, Szechuan and white peppers, salt and house-made chili oil

Desserts:

Apple Crisp

Assorted Cookies

GF-Gluten Free

Sunday Brunch 

North Country Smokehouse Canadian Bacon GF

Scrambled Eggs GF

Potato Latkes, Apple Sauce GF
Many of us associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

French Toast
finished with Vermont maple syrup

Chef’s Choice Vegetable GF

Entrees:

Potato and Ricotta Quiche GF
back by popular demand

Italian Sausage and Pepper Frittata Affogato GF
a traditional frittata featuring sausage and peppers— “affogato” means drowned, which makes sense as this dish is topped with marinara sauce and mozzarella—here we are riding the line between frittata and pizza, and we hope the results are both surprising AND pleasing to your palette.

Fresh Baked Bagels
served with smoked salmon and herbed cream cheese
A bagel is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

Desserts:

Fresh Cut Fruit & Berries GF

GF-Gluten Free