| Bradley's
Caesar Salad with Parmesan Croutons |
7.75 |
| Oven Baked
Flatbread with Bradley's Smoked Chicken-Cherry Sausage,Sweet
100 Tomatoes, Goat Cheese and Roasted Garlic |
8.75 |
| Duo Tomato
Summer Gazpacho with Tear Drop Avocado and Prawn Garni |
7.25 |
| Fritto Msto
of Rock Shrimp and Calamari with Remoulade and Cocktail
Saucei |
8.75 |
| Field Green
Salad with Sundried Cherry Vinaigrette and Wisconsin Gorgonzola
Souffle |
8.25 |
| Golden Jubilee,
Brandywine and Early Girl Tomato Salad with Balsamic-Basil
Vinaigrette and Crumbled Goat Cheese |
7.25 |
| Crisp Rock
Shrimp Cake with Shaved Fennel-Citrus Salad and Lemon-Pepper
Aioli |
7.75 |
| Salad of Artichoke,
Roasted Sweet Peppers and Picholine Olives |
7.50 |
| Six Oysters
with Homemade Coctail Sauce and Mignonette |
9.75 |
| Summer Corn
and Sweet Pepper Ahowder with Roasted Corn Flan |
6.25 |
| Homemade Ravioli
with Shredded Ham Hock, Red Chard, Mushrooms and Roasted
Tomato Broth |
9.50 |
| Southern Fried
Chicken Salad with Pancetta, Pickled Beets and Gorgonzola
|
12.75 |
| Pan Seared
Salmon Filet with Summer Corn Vegetable Stir-Fry and Polenta
Croutons |
14.75 |
| Roasted Leg
of Lamb with Blue Lake Beans, Marble Potatoes and Red
Onion Marmalade |
13.75 |
| Hand Cut Fettucine
Pasta with Summer Squash, Redwood Hill Goat Cheese and
Basil Pesto |
10.50 |
| Pineapple
Marinated Steak with Potato-Turnip Gratin and Grilled
Heirloom Tomatoes |
13.75 |
| Grilled Chuck
Steak Burger on Homemade Roll with Oak-Roasted Onions
|
7.00 |
| with Cheddar,
Jack, Gorgonzola or Swiss add 1.00 with French Fries |
add
1.75 |
| Bradley's
Smoked Chicken Sausage Sandwich with Root Vegetable Chips
and House-Made Condiments |
9.75 |
| |
|
|
Dinner
|
|
| Bradley's
Caesar Salad with Parmesan Croutons |
7.75 |
| House Smoked
Maple Salmon with Warm Organic Yellow Finn Potato Salad
and Caviar-Chive Dressing |
11.50 |
| Oak Oven Baked
Flatbread with BBQ Duck Confit, Goat Cheese, Gold Roma
Tomatoes and Pesto |
8.75 |
| Duo Tomato
Summer Gazpacho with Teardrop Avocado and Prawn Garni |
7.25 |
| Ahi Tuna Carpaccio
with Avocado Salad, Osetra Caviar and Mustard Crackers |
11.75 |
| Field Lettuce
Salad with Sundried Cherry Vinaigrette and Wisconsin Gorgonzola
Souffle |
8.25 |
| Crisp Rock
Shrimp Cake with Shaved Fennel-Citrus Salad and Lemon-Black
Pepper Aioli |
8.75 |
| Six Oysters
with Homemade Cocktail Sauce and Shallot Black Pepper
Mignonette |
9.75 |
| Early Girl,
Flame, Zebra and Heirloom Tomato Salad with Buffalo Mozzarella
and Balsamic Vinaigrette |
8.75 |
| Salad of Artichoke,
Roasted Sweet Peppers and Picholine Olives |
8.75 |
| Corn and Lobster
Soup with Roasted Pepper-Lobster Timbale |
7.25 |
| Homemade Ravioli
with Shredded Ham Hock, Red Chard, Mushrooms and Roasted
Tomato Broth |
9.50 |
| Oven Fired
Pacific Grouper With Olive Marinated Fennel and Summer
Squash Ratatouille, Rock Shrimp Salad |
19.75 |
| Grilled Filet
Mignon with Horseradish Whipped Yukon Gold Potatoes, Wilted
Savoy Spinache Salad and Walla Walla Onion Rings |
25.50 |
| Oak Roasted
Free Range Chicken with Lemon and Tarragon, Garlic Mashed
Red Potatoes |
18.50 |
| Roasted Vegetable
Napolean with Laura Chenel Goat Cheese and White Truffle
Essence |
14.75 |
| Grilled Pork
Loin Chop with Cracked Mustard Glaze and Roasted Marble
Potatoes |
18.75 |
| Grilled Norwegian
Salmon with Truffled Risotto Cake, Morel Mushrooms and
Sugar Snaps |
19.75 |
| BBQ Braised
Short Ribs of Beef with Scalloped Rutabagas and Turnips,
Sweat Peas |
17.75 |
| |
|
|
Desserts |
|
| Passion Fruit
Slush with Strawberry and Peach Sorbets |
6.25 |
| Belgium Chocolate
Pudding Souffle with Grand Marinier Anglaise |
6.75 |
| Warm Apricot-Blueberry
Cobbler with Toasted Almond Dropped Biscuit Topping and
Vanilla Bean ice Cream |
6.50 |
| Roasted Peach
Spoonbread with Bing Cherry Ice Cream and Cherry Compote
|
6.75 |
| Lark Creek
Butterscotch Pudding with Housemade Butter Shortbread
Cookie |
5.50 |
| Ten Layer
Devil's Food Cake with Chocolate Espresso Chip Ice Cream |
6.25 |
| Classic Strawberry
Shortcake with Cheesecake Ice Cream |
7.00 |
| Housemade
Cookie and Candy Plate |
5.75 |
| |
|
| |
|
|
Pastry Chef Todd O'Keefe |
|
| |
|
