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Appetizers
Pan Seared Scallops on a bed of maple creamed spinach with toasted prosciutto ~12
Lobster Cous Cous creamy Isreali cous cous, Topped with lobster veloute ~15
Crunchy Rare Tuna Served with cucumber slaw and a trio of sauces ~12
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
sweet potato bisque, Served with a cinnimon creme fraische ~7
Roast Duck Napolean, Sauteed shitake mushrooms and roasted duck in a garlic bechamel layered with puff pastry ~11
meatball and sausage with fresh tomato sauce and ricotta cheese 9
Salads
Ceasar Salad Hearts of romaine tossed with garlic croutons~7 ~4.5 with entree
Wylds Salad Mixed greens tossed with balsamic vinaigrette, dried cranberries, blue cheese and cucumber matchsticks ~7 ~4.5 with entree
Fresh Tomato and Mozzarella drizzled with a warm pancetta oven dried tomato vinaigrette ~10
BLT Salad Stack Maple bacon, fresh tomato, romaine, and grilled french bread stacked with an avocado blue cheese dressing ~11
Enigma Salad Sauteed duck and shiitake mushrooms tossed in a parmesan peppercorn dressing with romaine, avocado, and capers~12
Steak Salad Charred sirloin served sliced over blue cheese,sauteed mushrooms, tomato, baby greens, cucumbers and red peppers tossed in a balsamic vinaigrette -15
Entrees
Peppered Tuna
#1 Hawaiian tuna served rare with Hajiki salad, sweet potato chips and a soy butter sauce
garnished with pickled ginger and wasabi ~26.5
Parmesan Encrusted Walleye Pike
Topped with tomato basil buerre blanc ~25.25
Lobster and boursin baked stuffed shrimp
Drizzled with tomato butter ~29.50
Braised Cranberry BBQ Boneless Short RIbs
topped with skinny onion rings ~22.50
Tenderloin Saga
Grilled filet mignon in a pool of demi-glace topped with a mountain
of pomme frits and saga blue cheese ~28.50
Grilled Pork Tenderloin
Dressed with a sage and sweet potatoe risotto ~23.5
Braised Lamb Shank
Braised for hours with crimini mushrooms, plum tomatoes and roasted mire poix ~23.25
Kurobuta Chop
Select chop from a heirloom Berkshire pig, topped with
barbequed caramelized onions ~29.25
Pan Seared Scallops
drizzled with a bacon, pimento, fresh herb buerre blanc 26.50
Pan Seared Salmon
served over a creamed corn puree with toasted pancetta~19.75
Hudson Pasta
Duck and foie gras sausage tossed with roasted duck cavatelli pasta, shiitake mushrooms, in a sage butter sauce ~24.25
Cashew Encrusted Grouper
Drizzled with a soy buerre blanc, ~26.50
Grilled New York Sirloin
served with demi-glace and a smoked mushroom butter ~27.75
The Vegetarian
Wild Mushroom Quinoa seved with the vegetable of the day and sauteed spinach stacked with balsamic tomatoes 17.25
Penne Pasta Pomodoro
Fresh tomato, basil and garlic sauteed with a touch of olive oil tossed with penne pasta
and romano cheese ~17.25 with grilled chicken ~20.25
Chicken Two Ways
Crispy fried chicken breast accompanied by a herb braised chicken leg, drizzled with a chicken veloute ~18
SIDES
Sauteed mushrooms in smoked mushroom butter 5
creamy shallot risotto 5
spinach and tomato risotto 6
skinny onion rings 4
sweet potato chips 4
smashed ptatoes 4
vegetable 4
saga sauce 3
Menu Subject to change
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