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. 

D I N N E R   M E N U

• STARTERS •

ARTISAN CHEESES & HANDCRAFTED SALAMI  11

Marinated Olives, Tomato Marmalade, Fig Cake, Toasted Crostini

TRIO OF BRUSCHETTA  9

Sweet Tomato with Ricotta Salata; Cannelinni Bean & Arugula with Prosciutto;

Portabella Mushroom Bruschetta.  Served with Warm Bakehouse Bread

ESCARGOT PASTRY  12

Caramelized Fennel, Smoked Chipoline Onions, Parsley Pesto & Gornay Cheese

with a Cinnamon Bacon Jam

SHRIMP COCKTAIL  12

Roasted Red Pepper & Horseradish Romanesco, Capers, Spanish Goat's Milk Cheese,

Sage Croutons & Preserved Peppers

CURED CALAMARI   11

Sweet Chilies, Radicchio, Fresh Ginger, Sea Beans, Tangy Sesame Vinaigrette

• FLATBREAD APPETIZERS•

GARDEN TOMATO  10

Heirloom Tomatoes, Roasted Forest Mushrooms, Sun-Dried Tomato Pesto

Baby Clam Alfredo  12

Applewood Smoked Bacon, Onions, Ricotta White Sauce;

Garnished with Fresh Chives & Parsley

• SALADS & SOUP •

ROCKET SALAD  8

Arugula, Cherries, Brie Cheese, Candied Pecans, Champagne Vinaigrette

WEDGE SALAD  8

Iceberg Lettuce, Smoked Bacon, Cherry Tomatoes, Red Onion, Bleu Cheese Crumbles, Buttermilk Bleu Cheese Dressing

CAESAR SALAD 8

Romaine Hearts, Brioche Croutons, Bell Peppers, Parmigiano-Reggiano, Basil Caesar Dressing

ROASTED BEET SALAD  7

Gorgonzola, Aspragus, Five-Spice Walnuts, Frisee, Warm Sherry Vinaigrette

 SOUP EXPOLORATION

Ask Your Server About Tonight's Fresh Creation!

Cup 3    Bowl 5

                                                              • MAIN COURSE •

FILET MIGNON (MARKET)

BeChamel Macaroni & Cheese, Pomegranate Red Wine Demi Glace, Fresh Herb Salad

BISON TENDERLOIN  31

Delicata Squash & Potato Gratin, Grilled Asparagus, Glace de Veau, Gorgonzola Butter

SKIRT STEAK  24

Marinated in Garlic, Soy & Miso; Served with Crisp Lattice Potatoes, Green Peppercorn Sauce, Sweet Tomato Bruschetta

ROASTED CHICKEN  22

Stuffed with Artisan Cheeses & Baby Spinach; Served with Basil Infused Sour Cream

Mashed Potatoes, Seasonal Vegetables, Tomato Butter Sauce

DUCK BREAST  28

Smoked Gouda Polenta, Green Chile Peach Glaze, Concord Grape & Shallot Chutney,

Haricort Vert, Parsley Coulis

RAINBOW TROUT  23

Toasted Cous Cous with Homemade Tomato Ginger Jam, Roasted Forest Mushrooms,

Sweet Onions & Spinach, Saratoga Sauce

MARKET FRESH WHITE FISH  (MARKET)

Ask Your Server About Today's Fresh Catch.

Thai Coconut Bisque, Warm Mushroom Potato Salad, Crispy Zucchini, Enoki Mushrooms

MAPLE FARMS PORK LOIN  24

Glazed Carrots & Brussel Sprouts, Sherry-Chorizo Compote, White Bean Puree,

Apple Cider Mustard Jus

LAMB BURGER  16

Charbroiled Locally Raised Lamb, Caramelized Onions, White Cheddar;

Served with Thick-Cut Bistro Fries

CHICKEN BREAST  18

Ratatouille, Risotto, Braised Onion Orange Sauce

RAVIOLI  17

Goat Cheese & Shallot Stuffing, Mushroom "Caviar", Creamy Oyster-Mushroom Sauce

VEGETARIAN SPECIAL 

Ask Your Server About Tonight's Fresh Creation!

Pricing & Menu Subject to Change.