Starters

Seared Sea Scallops and Cremini Mushroom Pansotti
Served in a pool of Mushroom~Madeira Sauce with Pancetta, Manchego andTruffle Oil 14

Mussels Pernod
Prince Edward Sound Mussels steamed in a ernod~Shallot Sauce topped with Matchstick Potatoes and Fresh
Herbs 10

Oysters Rockefeller
with Apple Wood Smoked Bacon and Sambuca Orange Ginger Salad 10

Fried Green Tomatoes
topped with Jalapeño Cheddar Cheese & Sautéed Shrimp set with Szechwan Chili Cream 9

Wild Mushroom Strudel
with Goat Cheese & Fresh Herbs served with a Sage Cream Sauce & Roasted Walnuts 9

“The Plank”
Honey Smoked Salmon, Barbequed Sea Scallops, a Chorizo Skewer all served with Greens tossed in a Smoked Blue Cheese Dressing with Corn Relish and Bacon 12

Retro 70's Cheese Plate
Brie with Honey and Toasted Almonds, My Mom Susie's Blue Cheese~ Olive~Pecan Ball and Port Wine
Cheddar 10

Soups & Salads

Lightfoot Spicy Creamy Tomato Soup
Roasted Garlic & Sweet Basil topped with Parmesan heese & Pumpernickel Croutons
CUP 3, BOWL 6

The Night's Soup
CUP, BOWL priced daily

Lobster Bisque
with Ravioli, Chive Oil and Salmon Caviar 14

Chef Ingrid's Soon- to- be- Famous French Onion &
Field Mushroom Soup
topped with a Croustade, Gruyere, Goat Cheese, Pecorino Romano and Truffle Oil 9

Arugula Salad
tossed in a Balsamic Vinaigrette with Goat Cheese, Sun-dried Tomatoes, Roasted Walnuts and finished with a Balsamic Glaze 8

Wild Berry Salad
Mixed Greens tossed with Balsamic Vinaigrette and Garnished with Blackberries, Raspberries, Strawberries, Spiced Candied Cashews, Boursin Cheese and Balsamic Glaze 8

Blue Ridge Spinach Salad
Fresh California Spinach tossed with Smithfield Ham, Crumbled Blue Cheese, Sun Dried Cherries, Pecans & Sherry Vinaigrette 8

Traditional Caesar Salad
Romaine tossed with Traditional Caesar Dressing, Garlic Croutons, Parmesan Cheese & topped with an Anchovy Fillet 7

Entrées

French Country Duck Salad
Roasted Breast of Duck over a bed of Butter Lettuce with Ruby Beets, Roasted Walnuts, Creamer Potatoes, Butternut Squash, Eggplant, Goat Cheese and Tart
Champagne Vinaigrette 26

Parma de Pollo
Sautéed Herb Crusted Organic Breast of Chicken topped with Prosciutto de Parma and Fontina, set over Soft Polenta, Sautéed California Spinach and fished with a Lemon-Caper Butter Sauce and Toasted Pine Nuts 22

Grilled 8oz. Filet Mignon
topped with Horseradish-Chive Butter & Crispy Onions, set on a bed of Chive Mashed Potatoes with Grilled Asparagus and Béarnaise Sauce 29

The Atomic Crab Cake
served with Remoulade, Old Fashioned Green Beans, Corn on the Cob with Casino Butter, Aromatic Basmati Rice Pilaf, Fresh Lemon, and a Towelette 28

Braised Lamb Shank
set over Roast Garlic & Pecorino Romano Risotto. Broccolini, Glazed Carrots, Braised Red Cabbage and finished with a Porcini Reduction 27

Swedish Salmon
Caper-Dill Marinated Roasted Salmon, Roasted Purple Potatoes, Asparagus and topped with Roasted Onion, Salmon Caviar and finished with a Horseradish-Dill
Sauce 26

Grilled 12oz. Black Angus New York Strip
topped with Caramelized Onions & Fried Oysters served with Jalapeno-Cheddar Cheese Fresh Corn Grits and Homemade BBQ Sauce 28

Tuna Raul
Spicy Seared Ahi Tuna over Black Beans and Basmati Rice topped with Cucumber-Tomato-Salsa, Fresh Radish, Avocado, Cilantro, Lime and Grilled Flour Tortillas 27

Sides

Sautéed Spinach with Shallots & Fresh Garlic 5

Chive Mashed Potatoes 4

Grilled Fresh Asparagus with Parmesan 6

Sweet Potato Garlic Fries 5

We will do our best to accommodate special dietary and vegetarian requests. Eighteen- percent gratuity may be added to parties of seven or more. A Charge of $1.50 will be added to all items that are split.

Executive Chef -Ingrid Gustavson