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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
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
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
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
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.
$6 Split Fee •One Check & Automatic 18% gratuity for parties of 8 or more
T H E A T R E P R I X - F I X E M E N U
Offered Monday-Saturday from 5p-7p; Not valid with any other offers, coupons or discounts
•ACT I •
Choice of:
TRIO OF BRUSCHETTA
Sweet Tomato with Ricotta Salata; Cannelinni Bean & Arugula with Prosciutto;
Portabella Mushroom Bruschetta. Served with Warm Bakehouse Bread
ROCKET SALAD
Arugula, Cherries, Brie Cheese, Candied Pecans, Champagne Vinaigrette
CAESAR SALAD
Romaine Hearts, Brioche Croutons, Bell Peppers, Parmigiano-Reggiano, Basil Caesar Dressing
•ACT II •
Choice of:
CHICKEN BREAST
Ratatouille, Risotto, Braised Onion Orange Sauce
SKIRT STEAK
Marinated in Garlic, Soy & Miso; Served with Crisp Lattice Potatoes, Green Peppercorn Sauce, Sweet Tomato Bruschetta
RAINBOW TROUT
Toasted Cous Cous with Homemade Tomato Ginger Jam, Roasted Forest Mushrooms, Sweet Onions, Spinach, Saratoga Sauce
RAVIOLI
Goat Cheese & Shallot Stuffing, Mushroom "Caviar", Creamy Oyster-Mushroom Sauce
•ACT III •
Choice of:
RED VELVET CAKE
Cream Cheese Icing
CHOCOLATE OBLIVION
Decadent Flourless Cake
FRUIT SORBET
Berry Coulis & Frozen Fruit Skewer
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