'Wine Spectator' Award Winning Wine List Available with over 350 wines (includes 40 half bottles)
Dinners
Salad, potato or vegetable included with entree
'Aspen Ridge' Tenderloin Steak*
$46.50
8-9 oz.
N.Y. Strip Steak* - 'Certified Angus Beef' 'Bleu'
$46.50
'Certified Angus Beef' 18-20 oz. served with bleu cheese butter
Grilled Porterhouse Steak*
$56.50
24-26 oz.
Grilled T-Bone Steak*
$52.50
22-24 oz.
'Union' Steak*
$51.75
20-22 oz.
Grilled Rib Eye Steak* - 'Certified Angus Beef'
$46.50
'Certified Angus Beef' 14-15 oz.
Tenderloin Tips & Mushrooms*
$43.75
Grilled Lamb Chops*
w/ mint jelly
(2)$43.75
Grilled Pork 'Prime Rib' Chops
$28.75
w/ applesauce
'Tristan' Cold Water Lobster Tail
cold water
Market Price
French Fried Shrimp
$34.50
w/ cocktail sauce
Sauteed Scallops
$39.50
w/ drawn butter
Cremini Mushroom Ravioli
$29.50
with pesto cream & caramelized apples
Grilled 'Parmesan-Chive' Sirloin Steak
$42.75
10 oz. served with parmesan-chive butter
Atlantic Salmon - Baked
$34.75
served with dill sauce
Canadian Walleye - Pan Fried
$37.50
served with tartar sauce
Pan Seared Ahi Tuna
$36.50
served with honey soy sauce
Lobster Ravioli
$34.75
served with vermouth dill cream sauce
Rib Eye Steak 'Prime'
$54.75
18 ounce
Potatoes/Vegetables
Potato or Vegetable of the Day
Hash Browns
French Fries
Extras
Sauteed Onions
$4.00
Bleu Cheese Butter
$4.00
Ala Mode w/ dessert
$5.00
Salad
Dressing Choices: French, Thousand Island, Sweet-Sour, Sour Cream, Vinegar & Oil, Italian, Peppercorn Ranch, Honey Mustard, Strawberry Vinegrette, LoCal French. Blue Cheese - $1.50, Fresh Spinach Salad - $2.50, Hot Bacon Dressing - $1.50
Salad of the Day
Bacon Bleu Iceberg Wedge Salad
$7.00
with entree
Spinach Salad with hot bacon dressing
$7.00
with entree
Beverages
Coffee - Yuban or Sanka
Tea
Milk
Appetizers
Sauteed Mushrooms
$5.00
Shrimp Cocktail (with entree)
$16.00
Breaded Calamari Appetizer
$15.00
with entree
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness *please be advised, although we try to accomodate allergy requests, we are not a gluten free or nut free kitchen.
Fine dining supper club located in an historic building listed on both national and state registers of historic buldings. Owned and operated by the Boyd family since 1918.