We are open for take-away during our regular business hours.

Hoping to entertain a variety of your tastes with a variety from ours.

Wine and beer is available at a reduction to normal prices with your carry out.

Thank you for your support last weekend we had a fabulous showing!  We apologize for running out of some menu items but then again that makes us us.

As always our independent nature gives us the ability to build your own.  So let us know when you want it your way.

Limited delivery is available with advanced notice.

This menu is subject to future change so please call or email for the most current.

A La Carte for One

Norwegian Salmon Fillet………………………………………………………………………………. 18
         Heavily seared, Greg Norman Shiraz beurre rouge poached potato, vegetable

Colossal Shrimp and Grits…………………………………………………………………………….. 19
         Mexican Blue Diamond, corn and Vermont crème fraiche, asparagus

Filet of Choice Beef…………………………………………………………………………………….. 20
         Grilled tenderloin under a bouquet of mushrooms, roast potato, vegetable

Baby Back……………………………………………………………………………………………….. 15
          Tender pork braised with onion, garlic and sage.  Duck fat potatoes and vegetable

Roasted Long Island Duck……………………………………………………………………………… 17
         Braised cabbage, roasted potatoes and a pretty good sauce if we do not say so ourselves

Larger Fare for two or more to enjoy

Choice Argentine Churrasco……………………………………………………………………………. 28
         GRILLED BEEF tenderloin brochette, sirloin and striploin steaks, parsley chimichurri, papas and even a few vegetables for the herbivores.

Escallops of Veal………………………………………………………………………………………….. 28
         Sautéed in dry Noilly Prat vermouth, gnocchi a la Paris

Spring Primavera………………………………………………………………………………………… 20
         Hand-cut pasta, Locally cultivated mushrooms, Rainwater Madeira and tarragon

Spanakorizo ……………………………………………………………………………………………… 18
         Greek basmati rice, baby spinach, house spun smoked lamb sausage, olive oil, preserved lemon and dill

Tom Ka Gai  ……………………………………………………………………………. 8 pint container
         Roasted South Dakota goose broth, coconut milk, lemon grass, ginger, nam pla

Cream of Asparagus…………………………………………………………………… 10 pint container
         A little help from shallots, celery and good stock

Brasserie TABLE Salad……………………………………………………………………………………. 8
         Field greens, Belgian endive, radicchio, English cucumber, tomato and sunflowers  Champagne vinaigrette or buttermilk ranch dressings

Imported and Domestic Cheese Ensemble………………………………………………………………….11
         Danish Blue, Swiss Gruyere, Canadian chevre & 2007 Wisconsin Cheddar

Dessert

Parisian Flan………………………………………………………………………………………………….. 5
         Swiss buttered short dough, Madagascar vanilla custard brulee

Flourless Cake……………………………………………………………………………………………….. 5
         Ghirardelli and Valrhona chocolates, almond, four berry coulis’