Executive Chef: Jake Brenchley
It is our pleasure to introduce Chef Jake Brenchley as the new executive chef of Scholars Inn Gourmet Cafe and Wine Bar of Indianapolis! Chef Jake trained at Sorbonne in France and is a graduate of the Cordon Bleu academy in Orlando Florida. For the past year and a half, he has been the head chef of Scholars Inn Gourmet Cafe and Wine Bar in Bloomington, Indiana. 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.
Artisan Cheese Trio (market)
Fig Cake, Kalamata Olive Tapenade,
Anise Frommage Crostinis
Cured Calamari 11
Baked Radicchio, Candied Ginger,
Sesame Reduction
Shrimp Cocktail & Seasonal Gazpacho 11
Lemongrass Crème Fraiche,
Crispy Pancetta
Mushroom Pastry 10
Gornay Cheese, Rosemary Pear Compote,
Vanilla Bean Cardamom Yogurt
Steamed Mussels 13
Yellow Curry Broth, Shallot, Sirachi,
Sweet Potato Fries
BBQ Chicken Flatbread 13
Chilean Coffee BBQ Sauce, Chipoline Onion Jam,
Artisan Cheese
Garden Tomato Flatbread 11
Pesto, Sonoma Goat Cheese, Shiitake Mushrooms, Basil
Rocket Salad 10
Dried Cherries, Candied Pecans, Brie Cheese,
Champagne Vinaigrette
Spinach Salad 8
Sweet Pears, Artisan Cheese, Spiced Walnuts,
Lime Honey Vinaigrette
SI Caesar Salad 8
Romaine Hearts, Herb Croutons, Cheese Wafer,
Pepper Julienne
Field Green Salad 9
Tomatoes, Cucumber, Red Onions, Kalamata Olives, Pepperoncini, Feta Cheese,
Lemon-Herb Vinaigrette
Soup du Jour
Ask your server about today’s fresh selection.
Cup 4 bowl 6
Grilled Atlantic Salmon 25
Shaved Fennel, Tomato & Red Onion Salad, Chilled Cucumber Puree,
Fresh Watermelon Croutons, Citrus Butter
Rainbow Trout 24
French Beans, Toasted Almonds, Heirloom Tomatoes, Seasonal Mushrooms,
Warm Smoked Bacon Caper Vinaigrette
Filet Mignon (Market)
Truffled Macaroni & Cheese, Spring Vegetables, Horseradish Demi Glace,
Fresh Herb Salad
Braised Beef Short Rib 32
Soba Noodles, Asian-Style Vegetables, Fresh Herb Salad, Hoisin BBQ Sauce
Grilled Skirt Steak 24
Marinated in Garlic, Cilantro, Cumin & Llime; Served with Charred Corn Relish,
Cucumber & Sweet Pepper Salad, Black Beans & Sweet Chilies
Truffle Burger 21
Aged Filet Mignon & Prime Beef, Confit Fries
Duck Breast 26
Curry Peach Puree, Parsnip Mushroom Croquettes, Cranberry Rhubarb Compote,
Pancetta Crisp
Roasted Chicken Montrachet 19
Florentine Goat Cheese, Spiced Sour Cream Infused Mashed Potatoes,
Tomato Beurre Blanc
Pork Tenderloin 23
Jerusalem Artichoke & White Cheddar Gratin, Seasonal Vegetables, Apple Bacon Sauce
House Fettuccini 17
Seasonal Mushrooms, Wilted Arugula, Artisan Cheese, Truffle Oil
Vegetarian
Chef’s Daily Vegetarian Selection
$6 Split Fee •Automatic 18% gratuity for parties of 8 or more
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