Beginning May 16, Chef Bob will be serving the same menu both Wednesday and Thursday evenings for a limited seating of 30.
You must pre-buy your ticket in an effort for us to best prepare. Dinner service will be from 5-8pm both nights.
Enjoy your friends, your golf and now, a meal previously not offered in our area!
**Sorry, but Chef Bob is on jury duty for the month of August. His menus will return in September.**
In the meantime, view our August menu here.
Served on 6/20/12 & 6/21/12, 8/1/12 & 8/2/12,
9/12 & 9/13/12, 10/24/12 & 10/25/12
Zuppa Tuscana Italian sausage, diced potatoes, fresh green leafy kale along with a medley of herbs and spices with a touch of cream makes this simple soup rich in flavor and a nice way to start your evening.
Caesar Salad Chicken Wrap Our featured item this evening is a wrap made with fresh, crisp romaine lettuce, chunks of moist chicken breast and our house made Caesar dressing. We have also included a side dish of grilled roma tomatoes topped with own herb crème fraiche. We are confident you will find this quite satisfying.
Biscotti Fino May we offer you a cup of our fabulous Caribou coffee while you enjoy the final piece to tonight’s meal? From our own kitchen, our Chef has baked biscotti for your enjoyment. More correctly known as biscotti di Prato, biscotti is a twice baked biscuit originating in the Italian city of Prato. It is accompanied with coffee ice cream. We hope you enjoy it as much as we did making it for you.
“A Taste of Italy”
Served on 6/6/12 & 6/7/12, 7/18/12 & 7/19/12,
8/29/12 & 8/30/12, 10/10/12 & 10/11/12
Appetizer Your dining experience begins with grilled crostini topped with smoked salmon, our Chef’s own house made crème fraiche, capers and a touch of dill. Paired with a glass of wine and your evening will be off to a fabulous start.
Entrée This manicotti is a meat lover’s dream. Stuffed with a mixture of ricotta, mozzarella, and parmesan cheeses we have also added a blend of pepperoni, ground beef, herbs and spices for a delectable filling. We topped that with a meat filled sauce that is sure to delight the most discerning appetite. Bon Appétit!
Dessert Your evening would not be complete without a dish of Neapolitan ice cream topped with amaretto and one of our own biscotti that have been made on our premises in our ovens. A great ending to a wonderful day!
Served on 5/30/12 & 5/31/12, 7/11/12 & 7/12/12,
8/22/12 & 8/23/12, 10/3/12 & 10/4/12
Pork Tacos Seasoned slow cooked pork surrounded with fresh salsa and topped with our own house made chili lime crème fraiche may be a delightful way to begin this culinary adventure. We have taken a staple item from the Mexican culture and added our own twist to this appetizer.
Margarita Chicken Breast Sandwich This may be the best chicken sandwich you will ever eat. Our chicken breasts are marinated with tequila, roasted red peppers, garlic, lime juice, jalapeno peppers and an assortment of Mexican herbs and spices. We then grill it and serve it on a fresh roll with mayonnaise, provolone cheese, deep fried red peppers, red onion and finely sliced cabbage. One bite of this sandwich and “let the fiesta begin”.
Mexican Baked Bananas
We end our dinner with a fun and tasty dessert, Mexican Baked Bananas. We have taken bananas sprinkled them with a mixture of sugar, cinnamon, nutmeg and ginger, placed them in a flour tortilla and baked them. Served with chocolate sauce they may become one of your dessert favorites.
Served on 5/23/12 & 5/24/12, 7/4/12 & 7/5/12,
8/15/12 & 8/16/12, 9/26/12 & 9/27/12
Ham Canapés We begin our evening with freshly baked caraway seed crackers made here in our ovens. We have topped them with delicious horseradish butter, chopped chives and slices of Van Meter’s cured smoked ham.
Pulled Pork Our main attraction this evening is our southern pulled pork sandwich. We have taken fresh pork butts, covered them with a mixture of herbs and spices and slow roasted them for 9 hours until fall apart tender. Served on a freshly baked Kaiser roll from Wayne’s IGA and topped with our own homemade Carolina sauce this should help satisfy your appetite. We have included rich, creamy coleslaw as a side dish to cool some of that southern heat.
Dessert An evening of southern cooking has to also include the peanut. Our dessert tonight features a peanut butter fudge bar. Layers of indulgent fudge brownie, creamy peanut butter and rich chocolate topping.
Served on 6/13/12 & 6/14/12, 7/25/12 & 7/26/12,
9/5/12 & 9/6/12, 10/17/12 & 10/18/12
Caesar Salad This old classic provides an exciting entrance into tonight’s fare. Our Chef’s own personal recipe uses fresh eggs and parmesan cheese along with other ingredients in the creation of this house made Caesar dressing. Crisp romaine lettuce and our own baked Italian croutons co-star in this introductory act to your evening’s dining pleasure.
Italian Steak Sandwich The second act of tonight’s dinner features a great tasting sandwich. Our Italian Steak Sandwich is the star of the show. Grilled sirloin steak from our local Van Meter’s Butcher Shop is tossed with olive oil and a medley of fresh herbs and spices, layered on a fresh bed of spinach in a toasted Ciabatta bun. The crowning jewel is a sauce made with roasted red peppers, fresh rosemary, and Gorgonzola cheese. This should definitely be a “show stopper”.
Dessert Our dinner would not be complete without a grand finale. If you love chocolate, you will love our fudge brownie topped with decadent chocolate chunks, caramel and almonds. A sweet ending that may entice you to try a cup of our fabulous Caribou Coffee.
“Taste of the Southwest”
Served on 5/16/12 & 5/17/12, 6/27/12 & 6/28/12,
8/8/12 & 8/9/12, 9/19/12 & 9/20/12
Mexican Style “Caprese” Salad This light flavorful salad features sliced tomatoes topped with fresh avocado, crumbled queso fresco cheese, chopped cilantro, spices and lime juice. A refreshing start to a great dining experience.
Southwestern Chicken Panini Sandwich This sandwich is packed with flavor! Grilled chicken breast, havarti cheese, our homemade creamy cilantro pesto and chipotle mayo are layered between two slices of sour dough bread toasted on our flat top until golden brown. There is enough flavor and punch in this sandwich that you may be enticed to saddle up your horse and ride off into the sunset.
Bunuelitos de Maiz(Corn Fritters) If you don't ride off into the sunset and stay for dessert, you may find these slightly sweet fritters go really well with a cold beer. A coarse corn puree mixed together with flour, sugar, baking powder and salt is a simple batter. But then it is deep fried until golden and served warm with a light coating of powdered sugar.