Lobstercakes Tippecanoe - 15
Lobster cake finished with a champagne mustard cream sauce, snap pea and sweet pepper salad.
Bayou Shrimp - 10
Sautéed shrimp, creole spices, beer, butter and baguette bread for dipping.
Baked Brie en Croute - 14
French brie baked in a puff pastry, traditional accompaniments.
Caprese Salad - 10
Sliced tomatoes, fresh mozzarella, basil and balsamic vinegar and extra virgin olive oil.
Artichoke Dip – 9 with Crab – 15
Rich, hot, creamy artichoke mixture served with grilled flatbread.
Classic Shrimp Cocktail - 12
House cocktail sauce.
Caesar Salad – 5
Hearts of romaine, parmesan cheese and garlic croutons.
Chopped Salad – 5
Chopped iceberg, carrot, cucumber, bacon, mixed with green goddess dressing.
Spinach Salad – 6
Baby spinach tossed with dried cherries, almonds, apples and honey mustard dressing.
Soup of the Day – 5
Chef’s creation prepared fresh daily.
French Onion – 6
Caramelized onions, beef stock and port wine topped with a large crouton, melted swiss cheese, broiled to a golden brown.
Pomodoro - 22
Sautéed linguini pasta with fresh tomato, basil and extra virgin olive oil.
(GLUTEN FREE PASTA AVAILABLE)
Pasta Primavera - 22
Seasonal vegetables sautéed with extra virgin olive oil, garlic, white wine and fresh herbs tossed with linguini.
Wild Mushroom Pasta - 25
Wild mushrooms sautéed with red onions, asparagus, and mushroom cream sauce with gemelli pasta.
Chicken - 3 Shrimp - 6 4oz Filet - 12
Traditional Cut 12oz - 28
Our “house specialty” for thirty years is a flavorful, corn fed Midwestern rib of beef, coated with a delicate herb crust, and carefully slow roasted all day. Served with ruby port au jus and creamy horseradish sauce.
Studebaker Cut 16oz -32
To ensure perfect tenderness and flavor, all our meats are trimmed to our own demanding specifications, and charbroiled to order. All steaks are served with garlic mashed potatoes and seasonal vegetables.
Filet Mignon 8oz- 32
Choice Midwestern tenderloin grilled to your specification.
New York Strip 12oz- 30
Choice Midwestern strip steak grilled to your specification.
whiskey peppercorn sauce
crumbled bleu cheese
add - 5
An array of portobello, forest and enoki mushrooms
add - 7
Rack of Lamb - 32
New Zealand rack of lamb with a pinot noir demi-glace, served with grilled red pepper polenta and sautéed spinach.
Pork Chop - 23
Grilled French cut pork chop served with carmelized onions and apples, dijon mustard cream sauce and garlic mashed potatoes.
North Atlantic Salmon - 25
Roasted north atlantic salmon with a tomato leak buerre blancserved with grilled roasted red pepper polenta.
Swordfish - 28
Bed of red onion, asparagus, mushroom and red wine sauce ragout.
Scallop Risotto - 29
Wild caught sea scallops, with sautéed snap peas, crisp bacon and shallots served with basil risotto.
Chicken Oscar - 24
Roasted chicken breast with asparagus, crab meat and supreme sauce served over garlic mashed potatoes.
Roasted Indiana Duckling - 25
Half an Indiana duckling roasted to its tender and juicy best served with a basil risotto, dried bing cherry gastrique.
Over the past century, many special recipes have come and gone. These exceptional entrées have withstood the
test of time and are presented to provide you with the opportunity to taste some truly traditional favorites.
We do not list every ingredient. Please inform your food server about food allergies prior to placing your order. Ask your food server for assistance on special preparations. All items are prepared in a common kitchen area.
Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your chance of food borne illness.
Indiana Food Code Sec. 181 (a)
Side Dishes - 5
potatoes fresh vegetable medley
sauteed fresh spinach