Dinner
Wednesday, March 20th
SOUP
TOMATO BASIL 4.00
Steamed tomatoes, fresh basil, cream, and Parmesan cheese
SOUP OF THE DAY 4.00
Ask about our Soup of the Day
APPETIZERS
e, caramelized onions and Asiago crisp. Topped with a sweet balsamic reduction
BEET AND GOAT CHEESE RAVIOLI 6.95
Beet pasta stuffed with goat cheese and served with wilted arugula beet purée
e, caramelized onions and Asiago crisp. Topped with a sweet balsamic reduction
ESCARGOT 6.95
Six pieces of escargot cooked with herbed butter and served with crusty bread
SPECIALS
PORK CHOP 16.95
Sweet tea brined pork chop with red wine blueberry pan sauce. Served with roasted potatoes and vegetables
LOCAL LAMB SHANK 17.95
Bone-in lamb shank braised in porter & whole grain mustard, served with roasted potatoes & vegetables
CHEF SPECIAL 29.95
Choose one appetizer, one entrée, one pastry, and one glass of wine
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
All entrees come with a house salad
ENTREES
SEARED SCALLOPS 18.95
Pan seared diver scallops topped with a basil & roasted red pepper coulis, served with white rice & roasted vegetables
ROASTED VEGETABLE PASTA 11.95
Fettuccini noodles with lemon garlic butter and roasted vegetables
SWORDFISH PUTTANESCA 17.95
Pan seared Swordfish topped with a tomato based olive, caper, garlic, and anchovy sauce. Served with fettuccini and roasted vegetables
STEAK FRITES AU POIVRE 17.95
Peppercorn crusted NY strip topped with demi glace, served with French fries & vegetables
POULET AUX LYONNAIS 16.95
Pan seared chicken breast with tarragon Lyonnais, served with roasted potatoes & vegetables
FIVE SPICE QUAIL 17.95
Five spice quail served with rice, vegetables, and mushroom green onion salad
DUCK CONFIT 16.95
Bone in duck leg, slow cooked in duck fat & herbs, served over mashed potatoes & roasted vegetables
*ODB BURGER 11.95
Freshly ground seasoned beef served on a seeded Challah bun with lettuce, tomato, pickled onion marmalade & goat cheese served with French fries
Served with roasted potatoes and tomato Provencale
*LAMB PROVENCALE 17.95
Pan-seared rack of lamb crusted with thyme and rosemary,
Served with roasted potatoes and tomato Provencale
*CANARD A LA ORANGE 17.95
Pan-seared duck breast topped with an orange sauce, served with roasted vegetables and jasmine rice
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
DESSERT
Raspberry Dessert Parfait Layers of raspberry coulis and cake topped with raspberry crème brulee 5.50
Dessert Crepe: Fresh crepe with warm apricot and strawberries and topped with spiced apricot and pear coulis and sweet whipped mascarpone
WHITES
Domaine Paul Buisse, Sauvignon Blanc
5.00/20.95
Jean Paul Droin Chablis
8.00/34.95
Le Charmel Muscadet Sevre et Maine
5.00/19.95
Macon Village, Vieilles Vignes Chardonnay
5.00/19.95
Domaine Paul Blank, Riesling, Alsace
5.00/19.95
ROSÉ
Rosé Magali Domaine St Andrè de Figuière
5.00/16.50
REDS
Fat Bastard Cabernet Sauvingnon
5.00/19.95
Chateau Haut-La Pereyre, Bordeaux Superieur
7.00/26.95
Fat Bastard Pinot Noir
5.00/19.95
Fat Bastard, Merlot
5.00/19.95
BEERS
Corona 4.50
Modelo 4.50
Hoegaarden Wheat Ale 4.50
Black Butte Porter Deschutes 4.50
Miller Lite 3.00
Lagunitas IPA 4.50
Samuel Adams Lager 4.50
Champion Missle IPA 4.50
