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Home :: IN :: Tippecanoe County :: Fairfield
501 Main St LAFAYETTE, IN 47901
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Smoked salmon served on toasted baguette slices with a dill-caper creme fraiche and caper relish.
Six deep-fried shrimp in a tempura batter and served with mango-apple salsa and a ginger soy sauce.
Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.
An individual imported brie wheel topped with chopped apples, and baked wrapped in puff pastry. Garnished with seasonal fruit.
Individual-sized pizza topped with pesto, red onions, goat and feta cheeses, sun-dried tomatoes, and garnished with kalamata olives.
Imported helix snails baked in a rich garlic and goat cheese cream sauce, surrounded by a flaky pastry.
Traditional French fried potatoes. Hand cut in our kitchen and flash fried in extremely hot oil to ensure crispness.
The chef's selection of imported cheese from around the world. Served with seasonal fruits.
Made fresh daily.
Traditional French onion soup topped with a toasted French bread crouton and melted cheese.
A traditional salad of romaine lettuce tossed with Caesar dressing and presented in a parmesan bowl. Topped with anchovies. You may also add your choice of grilled chicken or grilled steak.
Mixed field greens with artichoke hearts, kalamata olives, oyster mushrooms, and fried goat cheese. Tossed in a Champagne basalmic vinegrette and topped with candied pecans.
Fresh spinach greens served with red onions, bacon pieces, roasted cashews, and feta cheese. Tossed in a sweet creole vinaigrette.
A mixture of fresh greens with sliced roma tomatoes, red onion, and fresh grated parmesean cheese. Your choice of one of our house made dressings.
A hearty stew of apricots, chick peas, potatoes, carrots, parsnips, onions, and garlic, simmered in a rich red wine, brandy, and rosemary sauce. Topped with a flaky pie crust.
A layered entree of eggplant, spinach, artichoke, olives, herbed cheese, and tomato-caper salsa. Topped with toasted goat cheese and basalmic vinegar reduction.
Penne pasta tossed with spinach and mushrooms in a Madiera cream sauce. You may also add grilled chicken.
A traditional mussles dish, steamed in a shallot, tomato, and saffron broth.
Linguini pasta tossed with sauteed shrimp, mussels, asparagus, and diced tomatoes. Served in a white wine and garlic herb butter sauce.
Three cannelloni filled with lobster, scallop, and shrimp accompanied by sauteed asparagus and finished with a sherry-lobster cream sauce and blue crab claw meat.
Seasoned and pan-seared Artic Char served with herbed tomato risotto and asparagus, topped with a dill cucumber sauce and basalmic reduction.
Served with wilted spinach and pommes frites. Topped with a lemon-lime vinaigrette.
Pecan-crusted and pan-seared rainbow trout filet. Served with carrot cous-cous and sauteed asparagus. Topped with an orange buerre blanc.
Pepper crusted center New York strip. Served with pomme frites and finished with a rich brandy-shallot sauce.
A center cut of filet of beef tenderloin topped with your choice of herbed bleu cheese, sauteed mushrooms, or a red wine and chive butter compound. Served with green beans.
Braised short rib with vegetables, port wine, and herbs. Served with sauteed asparagus and a demi-madiera reduction sauce.
Seasoned New Zealand rack of lamb, served with green beans and a savory mint sauce.
A half-pound of beef, blackened and topped with bleu cheese, grilled and served with bacon, lettuce, tomato, onion rings, and Dijon mustard. Served with pomme frites.
Spinach, Boursin cheese, and herb-stuffed chicken breast wrapped in puffed pastry, and served with asparagus. Topped with a kalamata olive, tomato, cream sauce.
Seared and roasted duck breast presented with a mandarin orange risotto, asparagus, and port wine-grape sauce.
Roaster pork shanks served with sauteed asparagus and topped with a port winepeppercorn sauce.



