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natural applewood smoked ranbow trout served with marinated asparagus a infused oil
chicken liver pate with green peppercorns,hards boiled egg, red onion, caperberries, calamata olives, comichons and crackers
a rich lobster bisque seasoned with garlic, shallots and tarragnon
fruits served in the shell with a blend of sweet bessilic garlic, shallots and sweet butter
maine sea scallops, sauteed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, dry sack sherry, and reggiano cheese, served in a natural sea shell with duckhess potatoes
maine lobster and saint andre cheese wrapped in puff pastry, baked, served with a blank sauce
california artichoke hearts, sauteed, stuffed with alouette cheese, braded with hazelnuts and served with a dijon honey mustard / wraspberry sauce
carpacciu of "prime" beef tenderloin, topped with balsamic, vinegar, alba white truffle oil, shave, parmigian, reggaieno cheesecracked black peppercorn and sauteed with mushrooms
french onion soup with toasted crouton and gravy cheese
a lightly peppered duck breast, served with caramelized pearl onions, plump raisins, sun - dried cherries, topped with montrachet goat cheese, sauced with a farngelico duck glace, with a hazelnut sweet potato (Per Person)
filet of aged, grilled served over a ragout of stewed lentils, topped with oxtail ravioil and a tawny port wine sauce, garnished with spring vegetables (Per Person)
char - grilled kona kampachi filet served over a hazelnut sweet potato mousseline, sauced with a mango and papaya chutney topped with an herb butter sauce (Per Person)
sauteed lightly breaded medallions of provimi veal topped with seasonal mushrooms, prosciutto di san daniele ham, and gruyere cheese, with a cabermet sauvignon wine sauce (Per Person)
seared filet of athentic salmon topped with a horseradish cream and a butter
imported english dover, sole, sautéed, with toasted almonds / groupes
roasted loin of lamb served over a white bean and roasted tomato timbale with a pancetta bacon lamb glace de viande (Per Person)
grilled filet of aged beef served over an herb risotto topped with a seasonal wild mushroom sauce with spring vegetables, garnished with a parmigiano - reggiano cheese crisp (Per Person)
sauteed halubut filet topped with a lobster herb crust served on a bed of braised fennel with fingerling potatoes, clams and mussels, topped with a tomato and saffron broth
french breast of free - range chicken served over wild rice with spring vegetable topped with a lobster and mushroom cognac cream sauce
center cut filet mignon grilled, wrapped in puff pastry with horse valley foe gras mushroom and black muffles with sauce
center cut filet mignon, grilled topped with salmon blue cheese, garnished with a cheese crisp and a potato rullete served with a wine sauce
roasted australian rack of lamb, topped with a pista bun herb crust, served over tomattoes potatoes, braised cipollini onions, plump and potato and mousseline and sauce au natural
a mashed fresh breast of chicken, served with maine lobster, cold water shrimp soul hazelnut sweet potato baked with a mushroom and apple frangclico cream sauce
sauteed medallions of veal sweet breads in a cafle / crouton lenux wine butter sauce
sauteed breaded cutlet of provino veal with maine lobster, add water shrimp, main sea scallops and asparagus spears in a wine sauce with fresh dill
tax & gratuity not included
roasted loin of colorado lamb served over a napa cabbage aimble filled with simmered white beans, pancetta bacon and carabelized shaallots topped with a rich lamb broth, 2003 feraud - brunel, chateauneuf - du - pape, 2002, rayas, la pialade, cotes - du - (Per Person)
a lightly peppered breast of maple leaf farm duck breast served over a duck confit timbale wrapped with napa cabbage, sauced with a plum glace viande sauce, pinot noir "jackson barry", olssens, central otago, 2004 (Per Person)
a fine asortment of smoked seafood, sausage, pate and imported cheese (Per Persons)
an open bar featuring a variety of single malt scotch including ardberg 10 yr, glenomorangie 18 yr "port, sherry & burgundy wood finish", crown royal reserved, george dickel" barrel select" & bulleit bourbons, black bush irish whiskey also a fine selectio (Per Persons)
Per Person
potato, leek and root vegetable soup served with corned beef confit topped with cabbage greens, pinot grigio, macmurray ranch, russian river valley, california, 2004 (Per Person)
braised american kobe beef short ribs simmered with ad jardiniere of root vegetables with green lentils, red "the navigator", alpha domums, hawke's bay, 2002 (Per Person)
a savory crepe filled with a mango and kiwi chutney, served with stilton cheese and walnuts, finished with a mango glace, late harvest semillon "leonarda", alpha domus, hawke's bay, 2005 (Per Person)
assorted amuse bouche, saucisson and irish smoked salmon 4 a tasting of bushmills original, black bush and bushmills single malts 16, guinness irish stout, harp lager and smithwicks irish ale (Per Person)
scottish king salmon topped with a bacon crackling served over a potato and dubliner cheddar cheese cake finished with herb butter, chardonnay, mc williams hanwood estate, south australia, australia, 2004 (Per Person)
roasted loin of lamb served over a cabbage timbale filled with combination of bangers (sauges), corned beef and root vegetables and stewed beans topped with a lamb broth, pinot noir, macmurray ranch, russain river valley, california, 2004 (Per Person)
cheese cake flavored with bailey's irish cream served with an oatmeal crust topped with chocolate ganache and garnished with seasonal berries, and a bailey creme anglaise sauce (Per Person)
seared sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, sauvignon blanc "st, bris", jean - marc brocard, lchablis burgundy 2004 (Per Person)
seared george;s bank cod topped with an herb crust served with a brandy crab sauce and tarragon, garnishd with micro chervil, bourgongne blanc, domaine leroy, auxey - duresses burgundy, 1997 (Per Person)
a flacky crust filled with a savory custard with maine lobster, eggs, crean, shallots and gruyere cheese with a truffle hhollandaise sauce, la cuvee e. gillet, domaine de la bongran, macannais burgundy, 2002 (Per Person)
roasted dudk & veal layered with potatoes galettes served with a savory veal and duck glace de viande, garnished with micro field greens and flavored with duck crackling, bourgogne rouge, domaine, leroy, auxey - duresses burgundy, 1999 (Per Person)
an assorment of cigars from the cigar alficianado maganize's top twenty cigars of 2006 (Per Persons)
an almond/ apricot tart served with madagascar french vanilla bean ice cream garnished with seasonal mint violetta, napa valley, 2003
roast tenderloin of beef, mushroom duxelle, black fruffles and bone marrow with sauce perigueux , chadteau pavie, st, emilion, 2003 (Per Person)
poached bartlett pear served with english stilton cheese and an almond cookie with french vanilla bean ice cream and a semillon and pear glaze, sautemes, chateau rieussec, sautemes 2003 (Per Person)
gewiirztraminer, Lawson's Dry Hill, Wither, Hills - Marlborough, 2006 (Per Person)
seared sea scallop from the george's bank flavored with asian spices served on a bed of kiwi and pineapple finished with a coconut and chive broth, riesling, huia, wairau valley - marlborough, 2004 (Per Person)
maine "day boat" lobster risotto seasoned with parmigiano - reggiano cheese, seasonal herbs and butter with topped with a cheese crisp pinot gris, hula, brancott valley marlborough, 2005 (Per Person)
kona kompache, grilled flavored with the essence of citrus, garnished with pink grapefruit and orange segments topped with an herb butter sauce, sauvignon blnc, lake chalice, wairau / auatere / waihopai valleys mkarlborohgh, 2006 (Per Person)
poached bargett pear served with english stilton cheese and an almond cookied with it french vanilla bean ice cream and a chenin blanc and pear glaze, 1997 clos baudoin, vouvray
warm chocolat cake with madagascar french vanilla bean ice cream, served with caramel sauce garnished with seasonal berries and mint
seared sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, graves blanc, chateau smith haut lafite, pessac - leognan - graves, 2003
cream of wild mushroom soup garnished with morel mushrooms and rabbit canfit chateau clos les lunelles, cotes def castillon, 2003
raviolis filled with oxtail, garnished with wild mushrooms, flavored with a white alba truffle butter, sauce with shaved aged parmigiano - reggiano cheese, chateau les forts de latour, pauillac, 2003
raost tenderloin of free - range veal layered with braised root vegetables and topped with duck confit with a red wine glace, chateau lafite rothscahild, first growth, pauillac, 2003
a rich chocolate ganache pate, served with a caramel sauce with pistachio ice cream
puree of english pea with a parmigiano - reggiano foam
a seared scallop served with a puree of asparagus and pancetta bacon
sauteed barramundi, served on a bed of cauliflowers puree, with hearts of palm and a verjus butter sauce
gilled filet mignon medallion served over risotto with spring morel mushrooms
imported french cheeses du jour, with dates, guava, almond / fig cake and fruit bread
phyllo encrusted shrimp with caramelized pearl onions flavored with aromatic spices served on a bed of membrillo and peach chutney garnished with lemon verbena riesling, glen eldon, eden vallley 2005
seared sea scallop from the george's bank flavored with asian spices, served on a bed of pineapple and kiwi finished with a coconut and chive broth vmr "viognier - marsanne - rousanne," the black chook, langhome greek, 2005
australian barramundi, sauteed over a seasonal oranges and lemon chutney topped with candied seasonal oranges and lemons, finished with the essences of citrus and lemon and orange herb oil semillon "old vine", kaesler, barossa valley, 2005
boneless, breast of quail, char - grille, lightly peppered served over braised fenneland peal onions finished with a cherry glace di viande, syrach - grenache - mourvedre "three gardens", langmeil, barossa valley 2005
oven roasted australian lamb chop, topped with a pistachio herb crust, served over a celery root potato mousseline, sauced with roasted tomatoes, braised cipollini onions, and pancetta bacon lamb galce de vinde, grenache - shiraz "trumps", charles cimicky
baraised american kobe short ribs simmered served over braised french lentils with cipollini onions, sauced iith a pancetta bacon glace de viande, shiraz "the bishop", glaetzer, barossa valley, 2005
grilled filet of aged beef topped with duck confit, served with a truffle cobernet sauvingnon wine sauce with swimmer vegetables and mousseline potato cabermet sauvignon, estate grown, napa valley 2003
roasted colored lamb chop topped with an herbs crust, served over braised french lentils, cipollini onions, with a pancetta bacon glace de viande, zinfande, estate grown, napa valley 2004
a boneless, breast of quail, char - grille, served over a sweet potato mousseline with seasonal california figs, and a black currant glace de viande merlot, estate grown, napa valley 2003
wild alaskan king salmon, char - gille, topped with toasted pistachios and the essence of citrus, garnished with tangerine and orange segments with an herb butter sauce, cahardonnay estate grown, napa valley 2004
chesepeake bay crab cake, sauteed, served on a bed on julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with pet dill, fume blank, estate grown, napa valley 2005
chardonnay, woop woop, south australia, 2005
french onion soup, toasted crouton and gruyre cheese (Per Person)
pureed seasonal roasted tomato soup topped with english stilton and micro greens (Per Person)
rich lobster bisque flavored with brandy and tarragon topped with a fleuron (Per Person)
puree of english pea soup topped with a roasted red pepper coulis and montrachet goat cheese (Per Person)
french onion soup a toasted crouton and gruyere cheese
rich lobster bisque flavored with brandy and tarragon topped with a fleuron
abowl of seasonal wild mushroom soup served with a brunoise of mushrooms topped with italian truffle oil
eried county spring spinach salad tossed with a champagne vinaigrette dressing with applewood smoked bacon, bermuda red onions, hard - boiled eggs and a seasonal tomato (Per Person)
seasonal erie country greens tossed with a champagne vinaigrette dressing, wrapped in an english cucumber topped with julienne asian pear, toasted honey roasted pecans and dried cranberries (Per Persons)
erie country spring field spinach tossed with hard boiled eggs, applewood, smoked bacon bermuda onions and a champagne sweet and sour vinaigrette dressing, with tear drop tomateos
angus beef short, topped with duck confit served over herb risotto with a jardiniere of root vegetables and pancetta bacon, served with a red wine sauce (Per Person)
rich chocolate ganache pate, served with a marion berry couliss, with madagascar french vanilla bean ice cream and an almond cresp (Per Person)
chocolate mousse dome filled with carmel, brale served with an almond wile basket filled with spring berries with a raspberry coulis (Per Person)
a fruit filled with kiwi, strawberries, raspberries, glazed with apricot pastry cream served with a raspberry ice cream (Per Person)
chocolate mousse, served over and almond cookie topped with a creme anglaise sauce, garnished with seasonal berries
a flaky pastry filled with chantilly and bavarian cream with mixed seasonal fruits, served with a berry coulis and mint
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