Pan Seared Duck Breast Glazed with Caramelized Apples and Onions, Currants and Cranberries, and Hints of Ginger. Served with Mashed Yukon Gold Potatoes.
Meat, Game, & Poultry
Tuscan Chicken
Pan Seared Breast of Chicken over Fettuccine Pasta in a Savory Roasted Garlic Cream Sauce with Sundried Tomatoes, Hints of Pumpkin, Sage, and Fresh Garden Herbs. Sprinkled with Shaved Parmesan
Pork a l’Orange
Garlic and Herb Marinated Pork Tenderloin. Skillet Seared and Glazed with a Sweet and Tart Reduction of Blood oranges, Caramelized Shallots, and Veal Stock. Served with Chive Whipped Potatoes.
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
Beef Tenderloin Tournedos
Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 Oz. Total) Paired with Fried Green Tomatoes, Smoky Remoulade Steak Sauce, and Chive Whipped Potatoes