Spring Menu

Starters

House Green Salad ~ Fresh greens and garden vegetables topped with homemade dressings and garlic croutons. 5.00
Apple Walnut Salad ~ on mixed greens sprinkled with gorgonzola cheese & dried cranberries & apple cider vinaigrette. 8.00
Asian Duck Salad ~on organic baby greens with roasted sesame, West Virginia honey and rice wine vinaigrette. 9.00
WV Rainbow Trout Spread ~ Our local trout smoked and blended with cream cheese & spices. Served over a bed of baby greens & crostinis. 6.00
Fried Green Tomatoes - Served with parmesan encrusted crawfish tails and green onion vermouth remoulade. 9.00
Roasted Leek and Sundried Tomato Risotto Cakes with Montrachet chevre cheese, served on puddles of fresh marinera sauce. 8.00
Mussells Italiano ~ Blue lip mussels steamed in a white wine broth with fennel, fresh shitake mushrooms, oven dried tomatoes, finished with butter & parsley.10.00
Sesame Encrusted Ahi Tuna ~seared medium rare in two puddles of ginger & peanut sauces accompanied by wakame seaweed salad and Asian cole slaw. 10.00
Blackened Shrimp Cocktail ~ Five jumbo shrimp pan blackened with Cajun spices and perched on a glass of fresh herb remoulade. 9.00

Entrees
West Virginia Rainbow Trout - grilled & stuffed with a crawfish & andoullie cornbread accompanied by a chedder grit cake & roasted red pepper succatash. Drizzled with a roasted corn soubise. 21.00
West Virginia Rainbow Trout ~ Pendleton County raised trout, seasoned and baked whole and filleted tableside, accompanied by a cheddar grit cake & rosemary sweetened succotash.17.00
Voodoo Pasta- Grilled pork ribeye, Jumbo shrimp, andouille sausage & orzo pasta are tossed in a zesty Creole tomato sauce then topped with smoked gouda 24.00
Chicken Piccata- chicken breast scaloppini dusted sautéed. Then de-glazed with lemon juice, white wine, garlic, shallots, capers, & butter. Accompanied by angle hair tossed in a fire roasted tomato Ragu sprinkled with sharp Provolone. 23.00
Tenderloin of Beef- grilled to order, with shallot gorgonzola butter, served on a demi-glaze. Accompanied by roasted garlic & rosemary potatoes & grilled seasonal vegetables. 29.00
New York Strip Steak - 12 ounce Angus beef grilled to order, topped with shitake bordelaise. Accompanied by roasted garlic& rosemary potatoes & grilled seasonal vegetables. 27.00
Spicy Thai Noodles - Simmered in green curry, coconut milk & soy with scallions, cilantro and whole basil leaves. Topped with tofu or chicken 15.00 topped with shrimp 17.00
Char-Grilled Jumbo Scallops- wrapped in black peppered apple bacon topped with a tomato gremolata accompanied by shaved sweet corn pudding & seasonal vegetables 27.00
Pork Ribeye Marsala- Pecan crusted pork ribeye sautéed then topped with a wild mushroom Marsala demi-glaze. Accompanied by Portobello raviolis & seasonal vegetables. 26.00

Our desserts are baked fresh in our kitchen.
Hosts Gil and Mary Willis and chef Rick Wolf


Check out our Kids Menu


See our selection of red and white wines


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