Eight ounce center cut beef tenderloin, wrapped in hickory bacon and charbroiled. Topped with garlic butter and served with house potatoes and seasonal vegetables.

Filet Mignon

Dusted medallions sautéed in olive oil. Finished with mushrooms, capers and scallions in a lemon white wine sauce. Tossed with linguine.

Lemony Veal Piccata

Rich & creamy with a blend of caramelized onion, spinach, mushrooms and artichoke hearts. Served with lavosh.

Artichoke Dip

Grilled French cut rack, rubbed with garlic and rosemary. Comes with house potatoes and seasonal vegetables.

Rack of Lamb

Fall off the bone, slow roasted tender shank. Finished with a rich mushroom sauce and served with seasonal vegetables and potatoes.

Pork Shank

Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta.

Veal Marsala

Hickory smoked bacon, grilled chicken, mushrooms, green onion and garlic tossed in a handcrafted cream sauce. Served over trottole pasta.

Parmesan Carbonara

Roasted pepper medley with sweet corn, edamame & fresh tomatoes. Topped with pan seared scallops.

Scallop Succotash

Blue Mussels steamed in a white wine lemon broth and finished with caper oil.

Mussels for Dawes

Chicken breast marinated and tossed in a toasted coconut crust and served with a peanut sesame sauce.

Coconut Chicken

Handcrafted cakes with Maine crab, herbed cream cheese and a pepper medley, finished in Italian breadcrumbs. Comes with Billy’s house dill sauce.

Crab Cakes

14 oz. cut of aged corn fed beef. Served with house potatoes and seasonal vegetables.

Sowers Ribeye

Crispy sprouts tossed in a sweet and spicy balsamic reduction.

Billy's Brussel Sprouts

Charbroiled chicken with sautéed shrimp and asparagus in a tomato tarragon sauce. Served with rice.

Avery's Chicken

Alaskan baked salmon finished with a honey chili glaze. Served with seasonal vegetables and rice.

Glazed Salmon

Sautéed in white wine and fresh herbs, then topped with a sweet and tangy orange cranberry sauce.

Chautauqua Chicken

Pan seared duck breast kissed with cabernet sauvignon, then finished in a blackberry balsamic reduction. Comes with rice and seasonal vegetables.

Blackberry Duck

A warm, rich & silky French cheese with toasted almonds and green apples. Comes with house crackers.

Baked Brie

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill or charbroiler to high heat.

Prepare the Filet Mignon

Wrap the filet mignon with the hickory bacon, securing it with toothpicks if necessary.

Wrap with Bacon

Rub the filet mignon with olive oil, then season generously with salt and black pepper on all sides.

Season the Steak

Place the bacon-wrapped filet mignon on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Grill the Filet

While the steak is cooking, finely mince the garlic. In a small saucepan, melt the unsalted butter over low heat and add the minced garlic. Cook gently for 1-2 minutes until fragrant, then remove from heat.

Make Garlic Butter

Once the filet mignon is cooked to your liking, remove it from the grill and let it rest for a few minutes. Drizzle the garlic butter over the top before serving.

Serve

Filet Mignon (center cut beef tenderloin)

Hickory bacon

Garlic

Unsalted butter

Olive oil

Salt

Black pepper

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.

Prepare the Linguine

Season the veal medallions with salt and pepper. Dredge each medallion in flour, shaking off any excess.

Prepare the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal medallions and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Sauté the Veal

In the same skillet, add the remaining olive oil and sauté the mushrooms until softened, about 5 minutes. Add the scallions and capers, cooking for an additional 2 minutes.

Make the Sauce

Pour in the white wine and lemon juice, scraping the bottom of the skillet to release any browned bits. Allow the sauce to simmer for about 3-4 minutes until slightly reduced.

Add Liquids

Return the veal medallions to the skillet and toss to coat in the sauce. Add the cooked linguine, tossing everything together to combine well.

Combine Everything

Serve immediately, garnished with additional scallions if desired.

veal medallions

olive oil

mushrooms, sliced

capers

scallions, chopped

lemon juice

white wine

linguine

salt

black pepper

In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until they are translucent and slightly caramelized, about 5 minutes. Then add the chopped mushrooms and cook for an additional 5 minutes until softened.

Caramelize Onions and Mushrooms

Stir in the chopped spinach and minced garlic. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

Add Spinach and Garlic

In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella cheese, grated Parmesan cheese, salt, and black pepper. Mix until smooth.

Blend the Dip

Add the cooled spinach mixture and the artichoke hearts (drained and chopped) to the cheese mixture. Stir until well combined.

Combine with Vegetables

Preheat your oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread evenly. Bake for 25-30 minutes or until the top is golden and bubbly.

Bake the Dip

Remove from oven and let cool slightly before serving with lavosh.

Artichoke hearts, canned or frozen

Fresh spinach, chopped

Mushrooms, finely chopped

Onion, finely chopped

Cream cheese, softened

Sour cream

Shredded mozzarella cheese

Grated Parmesan cheese

Garlic, minced

Lavosh, for serving

In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the marinade all over the rack of lamb, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

Marinate the Lamb

Preheat the grill to medium-high heat. While the grill is heating, wash the baby potatoes and cut them in half. Boil in salted water for about 10 minutes or until slightly tender.

Prepare the Potatoes

Remove the lamb from the refrigerator and let it come to room temperature. Grill the rack of lamb on the preheated grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

Grill the Lamb

Once the lamb is almost done, toss the boiled potatoes with olive oil, salt, and pepper. Grill them alongside the lamb until golden brown, about 5-7 minutes. Add seasonal vegetables to the grill for the last 3-5 minutes.

Cook the Potatoes and Vegetables

Remove the lamb from the grill and let it rest for 5-10 minutes before slicing. Serve the grilled lamb with house potatoes and seasonal vegetables.

Rest and Serve

French cut rack of lamb

Garlic cloves, minced

Fresh rosemary, chopped

Baby potatoes

Seasonal vegetables (e.g., asparagus, carrots)

Preheat your oven to 300°F (150°C). Season the pork shank generously with salt and black pepper.

Prepare the Pork Shank

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the pork shank and sear on all sides until browned, about 4-5 minutes per side. Remove the shank and set aside.

Sear the Shank

In the same pot, add garlic, onion, carrots, and celery. Sauté for about 5 minutes until softened.

Sauté the Vegetables

Return the pork shank to the pot. Pour in the broth, add mushrooms, thyme, and bay leaf. Bring to a simmer.

Add Broth and Herbs

Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and falling off the bone.

Slow Roast

In the last 30 minutes of cooking, add the chopped potatoes to the pot. In a separate pot, steam or boil the seasonal vegetables until tender.

Cook Potatoes and Vegetables

Once the pork shank is done, remove it from the pot and let it rest for a few minutes. Strain the sauce and serve it over the pork shank along with the potatoes and seasonal vegetables.

Pork shank

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Beef or chicken broth

Mushrooms, sliced

Thyme, fresh or dried

Bay leaf

Potatoes, peeled and chopped

Seasonal vegetables (e.g., green beans, broccoli)

Cook the trottole pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Prepare the Pasta

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Season the veal medallions with salt and pepper, then add them to the skillet. Sauté for about 3-4 minutes on each side until browned and cooked through. Remove the veal from the skillet and set aside.

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5-7 minutes until it reduces slightly.

Make the Marsala Sauce

Return the veal medallions to the skillet, along with the remaining butter. Toss to coat the veal in the sauce and allow to heat through for an additional 2 minutes.

Combine Ingredients

Toss the cooked trottole pasta with the veal and Marsala sauce. Serve hot, garnished with fresh parsley.

Veal medallions

Butter

Marsala wine

Trottole pasta

Fresh parsley, chopped

In a large pot, bring salted water to a boil. Add the trottole pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet over medium heat, cook the hickory smoked bacon until crispy. Remove from the skillet and crumble into pieces, leaving the bacon grease in the pan.

Prepare the Bacon

In the same skillet with the bacon grease, add the sliced mushrooms and minced garlic. Sauté for about 3-4 minutes until the mushrooms are tender.

Add the grilled chicken breast (cubed) and chopped green onions to the skillet. Stir until everything is well combined and heated through.

Combine Chicken and Onions

Pour in the heavy cream and bring to a gentle simmer. Add in the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Season with salt and black pepper.

Make the Cream Sauce

Add the cooked trottole pasta into the skillet and toss until the pasta is well coated in the creamy sauce. Add the crumbled bacon back in and mix well.

Combine with Pasta

Serve hot, garnished with additional Parmesan cheese and chopped green onions if desired.

Hickory smoked bacon

Grilled chicken breast

Green onion, chopped

Heavy cream

Parmesan cheese, grated

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Succotash

Add the diced red and yellow bell peppers to the skillet and cook for about 5 minutes, stirring occasionally, until the peppers are tender.

Stir in the sweet corn and edamame, and cook for another 5-7 minutes until heated through. Add the diced tomatoes, salt, and black pepper, and mix well. Remove from heat and set aside.

Pat the scallops dry with paper towels and season with salt and pepper.

Cook the Scallops

In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque in the center.

Remove scallops from the skillet and place on a paper towel to drain any excess oil.

To serve, place a generous scoop of the succotash on a plate and top with the pan-seared scallops. Enjoy!

Sweet corn kernels

Edamame (shelled)

Fresh tomatoes (diced)

Red bell pepper (roasted and diced)

Yellow bell pepper (roasted and diced)

Sea scallops

Rinse the mussels under cold water, scrubbing the shells with a brush. Remove any beards and discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a large pot, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté until they are translucent, about 2-3 minutes.

Sauté Aromatics

Pour in the white wine and fresh lemon juice. Bring the mixture to a simmer.

Add Wine and Lemon Juice

Add the cleaned mussels to the pot. Cover and steam for about 5-7 minutes, or until all the mussels have opened.

Steam the Mussels

Remove the pot from heat. Drizzle caper oil over the mussels and sprinkle with chopped parsley. Season with salt and black pepper to taste.

Finish the Dish

Serve the mussels immediately with the broth, and enjoy with crusty bread.

Blue mussels

White wine

Fresh lemon juice

Shallots, minced

Caper oil

In a bowl, season the chicken breast with salt and pepper. Let it marinate for at least 30 minutes.