Executive Chef: Jake Brenchley

Chef Jake trained at Sorbonne in France and is a graduate of the Cordon Bleu academy in Orlando Florida. Jake has received countless awards for his work and was awarded first place in the first ever Bloomington Chef's Challenge in 2007.  Jake's recipes can be found in cookbooks throughout the country and he can be heard on the radio as co-host of the weekly show 'Chef Talk' every Saturday on Bloomington's WGCL.  The combination of our new decor and Chef Jake's cuisine will create one very special restaurant. 

WINE & CHEF'S TASTING D I N N E R   M E N U

• COURSE I •

 Poema Cave Brut, Spain

Grilled Duck Escalope with Warm Brandy Peach & Chili Compote with Star Anise Cornbread

• COURSE II •

 Bollini Pinot Grigio, Italy

Seared Scallops with Chilled Prosciutto, Fennel & Grapefruit Salad, Fresh Vanilla Bean Broth & Pickled Ginger

• COURSE III •

 St Francis Red, Sonoma

Roasted Butternut Squash Bisque & Brasied Oxtails

• COURSE IV •

 Christian Mouesix St Emilion, France

Grilled Local Lamb Loin with Braised Brussel Sprout & Celery Root Mash with

Rosemary Wine Glace

• COURSE V •

 M. Chiarlo Nivole, Italy

Belgian Donut with Nutmeg Cardamom Coulis & Farmers Market Fresh Relish

D I N N E R   M E N U

• STARTERS •

Artisan Cheese Trio  (market)

Fig Cake, Seasonal Tapenade, Warm Ciabatta Crostini

Cured Calamari  11

Radicchio, Fresh Ginger Sesame Reduction, Gingerbread Crouton

Baked Brie  7

Roasted Apples, Apple Jelly, Spiced Cider Glaze, Gourmet Crackers

Mushroom Pastry  10

Gornay Cheese, Rosemary Pear Chutney,

Vanilla Bean Cardamom Yogurt

Rustic Flatbread  9

Heirloom Beans, Lemon Basil Pesto, Tomatoes, Red Onion, Golden Raisins, Parsley

Provencal Flatbread  13

Slow Braised Beef, Horseradish Gornay Cheese, Roasted Red Peppers, Radish Sprouts

Chilled Duck Confit  11

Cardamom French Toast, Sweet Cherry & Chili Compote

• SALADS•

Rocket Salad 10

Dried Cherries, Candied Pecans, Brie Cheese,

Champagne Vinaigrette

Warm Spinach Salad 10

Parmesan Cheese, Warm Bacon Sherry Vinaigrette, Goat Cheese Crouton

SI Caesar Salad  8

Romaine Hearts, Herb Croutons,Pepper Julienne

Wedge Salad  7

Iceberg Lettuce, Bleu Cheese Crumbles, Tomatoes, Red Onion, Bleu Cheese Dressing

 • SOUP •

 Soup du Jour

Ask your server about today’s fresh selection.

Cup 4    bowl  6

                                                              • MAIN COURSE•

Grilled Mahi Mahi  23

Red Curry Coconut Broth, Soba Noodles, Sugar Snap Peas, Roasted Mushrooms,

Preserved Lime Butter

Rainbow Trout  24

Heirloom Tomatoes, Forest Mushrooms, White & Black Beans, Bacon Caper Vinaigrette,

Green Beans & Toasted Almonds

Filet Mignon  (Market)

BeChamel Macaroni & Cheese, Pomegranate Red Wine Sauce, Fresh Herb Salad

Braised Beef Short Rib  32

Basil Sour Cream Mashed Red Potatoes, Tamarind Glaze, Fresh Herb Salad

Grilled Skirt Steak   24

Cumin & Lime Marinade, Sweet Chili Sauce, Charred Corn, Black Bean & Red Pepper Relish

Scholars Inn Signature Burger  15

Carmelized Onions, Mustard Glazed Mushrooms, Seasonal Greens, Scallion Aioli

Beer Buttered Steak Frites

Duck Breast  26

Red Rice Risotto, Forest Mushrooms, Cranberries, Rosemary Pear Chutney,

Seasonal Vegetables, Pancetta Crisp

Roasted Chicken Montrachet 21 

Goat Cheese & Spinach Stuffing, Basil Sour Cream Infused Mashed Potatoes,

Tomato Butter Sauce, Green Beans

Grilled Chicken Breast  17

Roasted Vegetable & Potato Pastry, Sweet Potato Bisque

 Pork Tenderloin  22

Sweet Corn Fritters, Pork Belly Infused Creamed Corn, Chili Relish

Portabella Mushroom Ravioli  14

Tomato Ginger Jam, Forest Mushrooms, Roasted Red Peppers

Vegetarian

Chef’s Daily Vegetarian Selection

• T H E A T R E     P R I X - F I X E      M E N U •

•Act I •

Choice of:

Baked Brie

$6 Split Fee •One Check & Automatic 18% gratuity for parties of 8 or more