Menus
DINNER
SMALL PLATES AND APPETIZERS
- Warm Brie and Grilled Baguette {$10}
Roasted garlic, peppered walnuts and apples - Shrimp and Sea Scallop Paella {$15}
Chorizo, arborio rice, saffron, and roasted peppers - Lump Crab Cake {$13}
Crisp leeks, radish sprouts and a light Dijon cream - Steamed Calamari and Lotus Root {$11}
Fresh chiles, sesame, broccoli stem, bonito flakes, and black pearl sauce - Antipasto {$12}
House cured ham, marinated mushroom, mozzarella, roasted peppers, basil, and asparagus tips - Thai Chicken Won-tons {$10}
Won-tons filled with sweet and spicy chicken and cashews in a hot and sour dipping sauce - Fried Duck Tortellini {$15}
Duck confit, goat cheese, honey roasted almonds, beet coulis, fennel, and dried apricot - Chicken Gallantine {$11}
Soft boiled egg, haricots verts, bibb lettuce, and truffle vinaigrette - Sheltowee Mushroom Bruschetta {$12}
Fresh arugula, port wine vinaigrette and marinated manchego - Vietnamese Beef Spring Rolls {$13}
Shredded lettuce, mint, cucumber, carrot, peanut sauce, hoisin, and sambal - Warm Goat Cheese and Sweet Onion Tartlet {$11}
Smoked morel mushrooms and asparagus - Dudley's Caesar Salad {$6}
- Add Grilled Chicken ($9}
- Dudley’s House Salad {$6}
Local field greens, garnished with cucumbers, cherry tomatoes, shredded carrots, and sunflower seeds - T. G. Salad {$8}
Bibb lettuce, cherry tomatoes, blue cheese, bacon, and mustard vinaigrette - Lobster Bisque {$8}
Puffed wild rice, grilled baguette and gribiche
MAIN COURSE
- Pasta Dudley's Style {$18}
Sautéed chicken, sun-dried tomatoes, carrots, peas, red onion, fennel, lemon and angel hair pasta topped with Asiago - Chicken Galadriel {$20}
Sautéed chicken breast on angel hair pasta covered in Asiago cream sauce with steamed broccoli - Penne Primavera {$18}
Penne tossed with green garlic, oyster mushrooms, asparagus tips, white wine, and herbed tomato butter- Add Chicken ($21}
- Add Shrimp ($23)
- Add Scallops ($26)
- Sautèed Alaskan Halibut with Lobster Pearl Couscous {$34}
Haricots verts, figs, and saffron beurre blanc - Szechwan Pepper Crusted Tuna with Port Wine Miso {$32}
Wasabi, forbidden rice, and a sesame asparagus salad - Pike Valley Organic Farmed Half Chicken {$24}
Rich tomato jus, broccoli rabe and spring vegetable panzanella - Fricassee of Chicken {$22}
Boneless breast of chicken, country ham, oyster mushrooms, and scallion served with wild rice and roasted asparagus - Seared Duck Breast Pastrami {$26}
Blackberry gastrique, Dijon fingerling potatoes, spinach, and brandied apples - Coffee Rubbed Stone Cross Pork Loin {$24}
Hazelnut soubise, caramelized Brussels sprouts and Dijon fingerling potatoes - Grilled Kentucky Bison Short Ribs {$28}
Spiced molasses, hominy pudding, cilantro, Pepitas, and baby vegetables - Grilled Filet of Beef {$32}
Morel mushroom sauce, roasted tomato, haricots verts, and potato purée - Classic Tournedos Maxwell {$34}
Two petite filets topped with crab meat and béarnaise, served with asparagus and potato purèe - Herb Crusted Rack of Lamb {$34}
Spread with Dijon mustard, rosemary and thyme, served with a tomato peppercorn demi-glace, fingerling potatoes, and broccoli rabe
broccoli rabe, green garlic purple potatoes,
caramelized Brussels sprouts saffron risotto,
lobster pearl couscous, hominy pudding
Chefs - Jonathan Gossett and Erik Fowler