Modern American Cuisine

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Appetizers
Pan Seared Scallops on a bed of maple creamed spinach with toasted prosciutto ~14

Escargot Sauteed escargot , garlic cream sauce, prosciutto cup, fresh arugula - 13

 Crunchy Rare Tuna Served with cucumber slaw and a trio of sauces ~14

 AHI Tuna Nachos Sushi grade tuna mixed with soy, sesame, and scallion over crispy wontons with a sambal aioli ~12

Creamy Wild Mushroom Soup  Crafted with crimini, porcini, and shiitake mushrooms ~ 8

Calamari tossed with crimini mushrooms, roasted red peppers and scallions in a scampi soy broth ~12

Roasted Tomato & Butternut Squash Bisque ~ 8

Roast Duck Napolean, Sauteed shitake mushrooms and roasted duck in a garlic bechamel layered with puff pastry  ~12


Salads
Ceasar Salad Hearts of romaine tossed with garlic croutons~7       

 Wylds Salad Mixed greens tossed with balsamic vinaigrette, dried cranberries, blue cheese and cucumber matchsticks ~7  

Fresh Tomato and Mozzarella drizzled with a warm pancetta oven dried tomato vinaigrette ~11

BLT Salad Stack Maple bacon, fresh tomato, romaine, and grilled french bread stacked with an avocado blue cheese dressing ~12

Enigma Salad Sauteed duck and shiitake mushrooms tossed in a parmesan peppercorn dressing with romaine, avocado, and capers~12

Wedge Salad - Iceburg wedge, grape tomatoes, cucumber, red onion, maple pepper bacon, crumbled blue cheese and avocado blue cheese dressing - 9


  Entrees
Peppered Tuna

 #1 Hawaiian tuna served rare with Hajiki salad, sweet potato mashed and a soy butter sauce
 garnished with pickled ginger and wasabi ~28
(Tuna served warm)

 Parmesan Encrusted Walleye Pike
 Topped with tomato basil buerre blanc   ~27

Shrimp and Lobster Risotto
3 jumbo shrimp and 2oz Main Lobster served over
creamy spinach and tomato risotto
finished with a lobster sauce -32

Braised Cranberry BBQ Boneless Short RIbs
 topped with skinny onion rings  ~24

Tenderloin Saga
Grilled filet mignon in a pool of demi-glace topped with a mountain
of pomme frits and saga blue cheese
8oz - 30     10oz - 38

Grilled Pork Tenderloin   
Grilled pork drizzled with demi-glace served with butternut squash and sage risotto - 24

16oz  Braised Prime Lamb Shank
 Braised for hours with crimini mushrooms, plum tomatoes and roasted mire poix   ~27

Kurobuta Chop
 
Select chop from a heirloom Berkshire pig, topped with
 barbequed caramelized onions ~30

Pan Seared Scallops

drizzled with a bacon, pimento, fresh herb buerre blanc - 28

Hudson Pasta
Duck and foie gras sausage tossed with roasted duck cavatelli pasta, shiitake mushrooms, in a sage butter sauce ~25

Cashew Encrusted Grouper
Drizzled with a soy buerre blanc,  ~market

Grilled New York Sirloin
 served with demi-glace and a smoked mushroom butter   ~29

The Vegetarian
Wild Mushroom Quinoa seved with the vegetable of the day and sauteed spinach stacked with balsamic tomatoes - 19

Penne Pasta Pomodoro
 Fresh tomato, basil and garlic sauteed with a touch of olive oil tossed with penne pasta
and romano cheese ~18  

Chicken 
8oz Grilled Chicken breast garnished with roasted red peppers and a wild mushroom cream sauce - 18

SIDES

Sauteed mushrooms in smoked mushroom butter 6

creamy shallot risotto 6

spinach and tomato risotto  6

skinny onion rings 5

sweet potato mashed  6

smashed ptatoes 4

vegetable  4

saga sauce 3

Menu Subject to change


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