Salmon, spinach, and brie wrapped in phyllo
dough, then baked.finished with beurre rouge sauce.
Two crab cakes sautéed and
served with whole grain mustard sauce.
Seared scallops on croutons, with roma
tomatoes, bacon, micro greens and tomato aioli.
Fresh oysters on the half shell topped with a fresh spinach and cream reduction.
Served with whole grain mustard cranberry sauce and micro greens salad.
Large shrimp wrapped in wonton
and fried. Served with hearts of palm
Roma tomato, red onion, cucumber and carrots served with our house dressing.
Wedge of iceberg lettuce, bacon, tomato, cucumber and bleu cheese crumbles.
Classic version with a crisp parmesan disc.
Candied pecans, dried cherries, and cranberry vinaigrette.
Sautéed chicken over angel hair pasta with chorizo sausage, garlic, sundried tomato, spinach and feta cheese sauce.
Parmesan & herb crusted veal cutlet pan fried, then topped with smoked mozzarella, roma tomato, and served over linguini with a roasted tomato sauce.
Sautéed shrimp with andouille sausage, garlic, red peppers, and scallions in a parmesan cream reduction over black pepper fettuccine.
Char-grilled USAD Choice center cut, topped with Cabernet shallot butter.
Wrapped in applewood smoked bacon with a dried cherry red wine Demi.
Served with béarnaise sauce and crisp onion straws.
Pan seared with a smoked bacon peppercorn gorgonzola pan sauce.
Sautéed veal cutlet with a wild mushroom Madeira sauce and dauphine potatoes.
Apple chutney in an apple cup, dark sweet
cherry sauce and vanilla sweet potato mashed.
Dipped in seasoned flour, then your choice, pan fried or deep fried.
Served with your choice of champagne dill beurre blanc or honey balsamic glaze.
Asiago crusted shrimp sautéed with a lobster orzo cake and a tomato basil white wine sauce.
Baked herb crusted halibut set a top spinach flan with a roasted garlic saffron sauce.
Pan seared cod fillet on a bacon and leek potato hash, finished with a sherry thyme sauce and clams.
Sautéed chicken breast with shiitake mushrooms and a lemon caper wine sauce.
Served with a parmesan herb polenta and a rich flavored chicken jus with mushroom and brandy
Sautéed with a cranberry orange sauce
Oven roasted and served with a poached pear port wine reduction. Accompanied with wild rice in a crisp phyllo cup.
Pancetta wrapped chicken stuffed with ricotta cheese and spinach, served with arugula pesto sauce and asiago gratin potatoes.
Vegetarian
Selection Available
Inquire with your server.
$ 10.95
All
entrees served with a house salad, appropriate starch, vegetable, rolls and
butter.
*Consuming
raw or undercooked meats, poultry, shellfish or eggs may increase your risk of
food-borne illness.
Tim Hull - Certified Executive Chef
1251 Oak Hill Rd
Wooster, Ohio 44691
United States
Phone: 330-263-1890
Fax: 330-262-6646