Tim Schafer's Cuisine

The chef's recent creation using only the freshest seasonal ingredients. P.a.

Tender baby greens - aged balsamic vinaigrette, creamy gorgonzola, or roasted tomato pale ale vinaigrette.

A crunchy romaine, roasted garlic herb croutons and red onion rings tossed with our home made dressing.

Sauteed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil.

Our house specialty for over ten years.

Home made duck confit, tomato, scallions, roasted corn, and sweet peppers layered between tortillas and topped with smoked cheese enhanced by guiness stout bbq sauce.

Filled with lobster meat & ricotta cheese, simmered in a light shrimp & lemongrass cream sauce.

New vermont semi boneless quail, grilled and plated over sauteed spinach & roasted shallots - port wine reduction.

Tropical fruit nut brown ale chutney cinnamon walnut raisin crostini with a splash of raspberry sauce.

Grilled tender beef sticks, spicy peanut barbeque sauce and indonesian vegetable salad.

Grilled 1/2 semi boneless chicken enhanced with a guiness stout b.b.q. Sauce - roasted garlic herb new potatoes and seasonal vegetables.

A classic new orleans style stew with chicken, andouille, and garlic herb sausages; tasso ham and vegetables, blended with our special cajun spices, topped with rice pilaf.

Filled with wild mushrooms, spinach, and smoked gouda cheese enticed with roasted sweet potato wedges & sauteed garden vegetables.

Grilled filet mignon served over gorgonzola cheese enhanced by a cabernet sauvignon reduction, roasted garlic whipped potatoes and seasonal vegetable preparation.

With a honey mustard stout glaze enhanced with seasonal fruit sauces sided with goat cheese whipped potatoes and vegetable ensemble.

Grilled salmon fillet - sweet and sour tamarind beurre blanc basmati rice and sauteed vegetable medley.

Fresh pasta tossed with chicken, prosciutto, garlic and sun dried & vine ripened red tomatoes in a light pinot grigio and basil sauce.

Pan seared st. peter's fish fillet set a top a maryland lump crabcake spicy harissa sauce & chipotle lime crema chinese forbidden black rice and vegetable ensemble.

The chef's soups created with the freshest ingredients available.

A crunchy romaine, roasted garlic herb croutons and red onion rings tossed with our home made dressing.

Marinated and grilled, topped with vine ripened red tomatoes and grilled vegetables served on a bed of white balsamic scented tomato puree.

Grilled tender beef sticks, spicy peanut barbecue sauce and indonesian vegetable salad.

Our house specialty for over 15 years.

Grilled 1/2 semi boneless chicken enhanced with a guiness stout b.b.q sauce - roasted garlic herb new potatoes and seasonal vegetables.

Maryland lump crabmeat, vine ripened red tomatoes, capers and scallions saute & creamy spinach scented risotto.

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta.

Sauteed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil.

Spiked with chipotle lime crema, a splash of balsamic honey reduction accompanied by sauteed vegetables and whipped potatoes.

Served over gorgonzola cheese, roasted garlic whipped potatoes and sauteed spinach enhanced with a cabernet sauvignon reduction. Additional $5.00 surcharge for this item.

Garnished with fresh berries and whipped cream.