| Pork Belly | White Marble Farms' best boutique cut of pork, served with wilted spinach and glazed with an Asian sauce | 26 |
| Filet Mignon | This is the most Tender of all steaks,seasoned and grilled to order. | 8 oz - 36 12 oz - 44 |
| N. Y. Strip | A generous 14 oz steak, well marbled & hand cut—the Chef’s favorite for the added flavor and texture. | 38 |
| Rib Eye Steak | Stock Yard’s best delivered to Terre Haute and cut to 20 oz. | 45 |
| T-Bone | This is a real steak-eater’s treat. | 46 |
| Veal Parmesan | Tender veal scallopini topped with house marinara sauce and Italian cheeses. Served with linguine | 28 |
| Duck Confit | Slow cooked Indiana duck with black cherries, pistachios and gruyere cheese | 30 |
| Penne Pasta Putenesca | Gulf shrimp, artichokes, olives and capers all tossed with a tomato white wine sauce. | 28 |
| Veal Marsala | A culinary classic with sliced mushrooms, Marsala wine, demi-glaze and fresh herbs | 28 |
| Pork Calvadoes | Frenched White Marble Farms pork loin with apples, pears, brandy, brie cheese and candied walnuts | 32 |
| Airline Chicken Breast | “Airline” because we leave the wings on this sweet & tangy marinated whole chicken breast | 26 |
Steak Preparation |
Mushroom Dust ...
| Surf Saute ...
| Black-n-Boursin ...
| Au Poivre ...