Dinner Menu 

APPETIZERS

CHEESE PLATE:  Chef’s selection of cheeses with fruit, bread and crackers.   12.5

MEAT AND CHEESE PLATE:  Chef’s selection of cheeses  with Genoa salami and Prosciutto served with fruit, bread and crackers.   13.5

BLUE CHEESE DIP:  With toasted almonds and water crackers.   8

SESAME CRUSTED TUNA: Served with an asian sauce.   12

BRUSHCHETTA OF THE DAY: See your server.   8

BEER CHEESE: with celery and water crackers.   8

SALADS

CLASSIC GREEK:  Romaine, red onion, pepperoncinis, kalamata olives, Feta cheese, tomato all tossed in a light red wine vinegarette.    8.5

WARM GOAT CHEESE SALAD: Oven baked chevre with raspberry vinaigrette, red onion, and tomato on a bed of baby spinach.   9.5

BABY ICEBERG WEDGE:  Roasted walnuts, caramelized onions, tomato, and  bleu cheese remoulade.   9.5

HOUSE SALAD:   Spring mix and veggies with your choice of dressing.    4.5

WOV SUMMER SALAD: Spring mix tossed with balsamic vinaigrette, blue cheese, walnuts, tomatoes, and strawberries.   9

SOUPS

SOUP OF THE DAY:   Chef’s daily selection.   Bowl 5        Cup 3.5

ENTRÉE

8oz. SEARED FILET MIGNON:  With roasted red pepper and chevre pan sauce over shiitake, fingerlings, shallots, and greens.   24

SEARED 1/2 HEN: served with coconut and lime buere blanc, mashed potatoes and vegetable of the day.   22

MOROCCAN LAMB RACK: Seared 1/2 rack of lamb with a honey shiraz sauce.

SEAFOOD PASTA: With seared scallops, shrimp, capers, red onions, and pesto sauce.   24

MEDITERRANEAN PASTA:  Fettuccini, artichokes, kalamata olives, sun dried tomatoes, and red onions tossed in pesto and topped with parmesan cheese.  12         Add Beef Tips   17

ASIAN BEEF PASTA: Seared beef tips with sugar snap snow peas ginger and garlic.   18

CATCH OF THE DAY:   Chef’s choice and Market Priced.

SANDWICHES

 Served with your choice of kettle chips, pasta salad, or cole slaw.

OPEN FACE PRIME RIB SANDWICH:  Seasoned prime rib served on marbled  rye.   12

SALMON CLUB:  Smoked salmon, Swiss cheese, applewood smoked bacon, lettuce, tomato, onion and mayo on whole wheat.   9.5

ORGANIC LAMB BURGER:  Lean, locally raised lamb grilled & served on marbled rye with Swiss cheese, lettuce, tomato, and grilled onions.   9.5

TRADITIONAL REUBEN:  Shaved corn beef , sour kraut, Swiss cheese and 1000 Island Dressing on marbled rye.   8.5

RACHEL:  Same as the Reuben but with smoked turkey and Cole slaw.   8.5

THE ITALIAN: Prosciutto, salami, capicola with roasted red pepper spread under mozzarella on a baguette.   9

ITALIAN BLT: Pancetta, lettuce, and tomato.   7

SMOKED SALMON QUESADILLA:  Grilled sun dried tomato tortilla, goat cheese, Colby jack, bacon, tomato, and red onion. Served with chive cream.  9  

CHICKEN AND BRIE:  Served on a toasted baguette finished with apricot preserve alfalfa sprouts.  8.5

FRENCH DIP:   Six ounces of shaved roast beef on a baguette with Swiss Cheese and side of au jus.  8.5

BLACK & BLUE WRAP:  Blackened chicken, shredded lettuce, blue cheese crumbles, red onions, and tomato all tossed in a light red wine vinegarette and wrapped in a warm flour tortilla.  7

THE CHEESE  BURGER:  Half pound of lean ground chuck served on a toasted bun and topped with grilled onions, lettuce, tomato and your choice of cheese.  7.5

THE VEGETARIAN:  Melted Brie on a toasted baguette with cucumber, beefstake tomatoes, sprouts, and apricot preserve.   8

CAPONATA PANINI: Sweet and savory vegetable medley on a grilled panini.   8.5

DESSERTS 

 Featuring cakes from Magee's Bakery

See your server .  You'll  will be glad you did.