Dierdorf & Hart's

rosemary skewered & sauteed in cajun butter on a bed of andouille grits.

cornmeal dusted squid and artichoke quarters all tossed with fried spinach in a dijon mustard aioli.

white wine and tomato broth, fresh basil, & a grilled baguette.

sauteed in garlic butter and served in a parmesan crusted bread bowl.

a pair of basil pesto encrusted and hummus encrusted lamb lollipops with a balsamic syrup.

napa cabbage slaw & lemon zest aioli.

chef's selection of assorted cheeses and cured meats.

jumbo shrimp sauteed in garlic butter & topped with herbed bread crumbs.

iceberg and romaine lettuce, parmesan cheese, mushrooms, grape tomatoes, house-made croutons, tossed in our tart dijon vinaigrette.

romaine lettuce, parmesan cheese, house-made croutons, tossed in our creamy caesar dressing.

heart of romaine flash broiled; topped with apple wood smoked red onion vinaigrette, pancetta crisps, and blue cheese crumbles.

iceberg head quartered, topped with roasted shallots, and choice of dressing.

chef's selection of seasonal ingredients.

10-oz. with house made worcestershire & a fried onion ring.

22-oz.

18-oz.

pineapple fried rice & thai-style cucumber carrot slaw.

potato gnocchi in a roasted garlic and sage cream, with grilled asparagus, & drawn butter.

mussels, scallops, shrimp, asparagus tips, tomato, in a light curry cream sauce.

creamy parmesan polenta, sauteed spinach, & marinated tomato.

miso roasted brussels sprouts, mandarin orange relish, & honey soy reduction.

roasted assorted vegetables, rustic potatoes, and herbs de province pan jus.

edamame and roasted corn succotash, on cranberry leek bread pudding.

chef's selection of various game proteins with seasonal sauce and accompaniments.

bacon, and roasted corn succotash.