A Note to Groups of 10 or more Guests - We apply a 17% service charge to guest checks for groups of ten or more people. Current menu subject to change. Steaks and seafood that are served rare or medium-rare may be undercooked and will only be served upon the request of the customer. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness. Because we prepare foods containing nuts, seafood, wheat and other ingredients that some people may find troublesome, we cannot guarantee that menu items may not contain ingredients that could cause an allergic reaction. |
Try our Sized-Right Entrées Where Less Is Better. Sized-Right Entrées offer a smaller portion of protein and no soup or salad. Where noted, they include a starch and vegetable. Direct Examination - Entrées Chicken and Duck Chicken Marsala - Eight ounces of hand-cut chicken breast, dusted in flour and flambéed in Marsala wine. Topped with sautéed mushrooms and a rich cream sauce. Accompanied by a vegetable and buttered penne pasta.   Brie Chicken - Panko encrusted chicken breast topped with brie cheese and a raspberry balsamic glaze. Garnished with green onions and served over wild rice. Dinner or Sized-Right.Rustic Chicken Pot Pie - Chicken, roasted vegetables and potatoes in a white wine reduction. Topped with puff pastry. Door County Cherry Duck - A six ounce duck breast encrusted with seasoned flour, pan seared and finished to medium. Drizzled with a dark cherry balsamic reduction. Pork Cinnamon Encrusted Pork - Two four ounce pork medallions encrusted with Panko bread crumbs and cinnamon, with cranberry, apple and pecan chutney and au gratin potatoes. Dinner or Sized-Right  Brown Sugar Dijon Pork - Eight ounce pork tenderloin grilled to medium, thinly sliced and topped with a brown sugar Dijon glaze. Served with loaded au gratin potatoes.Pork Osso Bucco - A twenty-two ounce bone-in pork shank, slowly braised in a balsamic barbeque glaze. Served with loaded au gratin potatoes. Steaks  Certified Angus Ribeye - A sixteen ounce bone-in ribeye steak, grilled and accompanied by roasted root vegetables. Pub Tenderloin - A grilled seven ounce beef fillet, served in a pool of mushroom demi glaze and topped with a blend of wild mushrooms; with roasted root vegetables. Dinner, or Sized-Right. Jonathan's Pride - A seven ounce fillet grilled and served over buttery mashed potatoes; with matchstick vegetables. Topped with a mushroom demi glaze and four grilled shrimp.Manhattan Fillet - An eight ounce New York fillet topped with an herbed bleu cheese crust and balsamic reduction. Served with roasted root vegetables. Steak Caprese Ravioli - Ravioli stuffed with Buffalo milk Mozzarella cheese, sautéed in white wine garlic butter with fresh basil, tomatoes, roasted red peppers and thinly sliced beef tenderloin. Seafood Fresh Sea Scallops - Seven ounces of fresh sea scallops (count may vary) dusted in seasoned flour, then pan seared and finished with a touch of sherry. Served over fire roasted exotic grainsMediterranean Snapper - A seven ounce fillet dusted in cornmeal and pan seared. Topped with a Kalamata Mediterranean salsa. Served with mixed grains. Shrimp and Scallop Risotto - Sautéed tiger shrimp and fresh sea scallops served over a garlic parmesan risotto. Lobster Tail - Sweet and tender - a seven ounce cold water, South African lobster tail -- baked with butter and a touch of wine; with roasted root vegetables. Ahi Tuna - Sashimi grade tuna fillet, carefully grilled to your preference and served with black rice. Dinner or Sized-Right. Grilled Norwegian Salmon - A grilled fillet, topped with our own dill sauce; finished with red onions, and capers. Served with mixed grains. Dinner or Sized-Right.Canadian Walleye - An eight ounce fillet encrusted in almond flour, topped with a honey and white wine glaze and served with mixed grains. Add Ons: Coconut Shrimp Wild Mushrooms Blackened Lobster Tail Scallops |
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