The Golden Stag Menu

Grilled feta, roasted golden beets, red onion, cucumber, Kalamata olives and fresh tomato. Served over crisp greens with lemon Greek dressing.

Fresh creamy Burrata served with heirloom tomatoes, balsamic drizzle, fresh spinach, and Himalayan salt. Served with our signature toast points.

Crisp philo with spinach, feta, dill, ricotta and fresh herbs. Served with a lemon-dill glaze.

"Opa!" Seared goat cheese, served with lemon along with house-fired pita

Romaine, parmesan and herb encrusted croutons, and heirloom tomatoes. Served with our house-made Caesar and Romano dressing.

Garlic, shallot and lemon butter scampi served over four royal red shrimp atop of wood-fired focaccia.

Our version of traditional Kofta, made with fresh bison smothered in a heirloom tomato coulis and served in a cast iron skillet.

Hand shredded fontina cheese with sun-dried tomato, basil, pesto, pine nuts, and olive oil.

Fresh fig jam, thinly sliced prosciutto, mozzarella blend, topped with walnuts, dried fig, and a balsamic reduction.

Fresh basil pesto, kalamata olives, tomato medley, sliced pepperoncini and red onions. Topped with feta cheese.

Mozzarella blend, basil pesto, tomato medley, grilled chicken breast, and Kalamata olives.

Mozzarella and fontina blend with San Marzano tomato sauce, capocollo, salami, pepperoni, and soppressato.

Hand shredded fontina cheese with San Marzano tomato sauce, grilled chicken, asparagus, leek, and potato.

Fresh Mozzarella with San Marzano tomato sauce, soppressata, Italian sausage, hot honey and red pepper.

Create your own wood-fired pizza with our wide assortment of fresh toppings!

Hammered tender chicken breast sautéed with shallots, quartered portobello mushrooms and deglazed with sweet Marsala wine. Served with veggie and potato du jour.

Hammered tender chicken breast sautéed with shallots, quartered portobello mushrooms and deglazed with sweet Marsala wine atop fettuccini. Served with veggie and potato du jour.

Our Version of Traditional Saltimbocca: Tender Elk sautéed with shallots, garlic, fontina and prosciutto deglazed with red wine. Served with veggie and potato du jour.

Freshly marinated chicken breast with peppers, portabella, red onion, and grape tomato. Served over organic basmati rice with a tahini drizzle, tzatziki, and cucumber tabbouleh salad.

10oz broiled and pan-seared Choice Ribeye. Medium rare and sizzling with a tarragon truffle butter. Served with veggie and potato du jour.

Garlic and shallot glazed grilled lamb chops served medium rare, over rice with mint marmalade.

Free range chicken breast sautéed with a blood orange mint glaze, apricots, cranberries and pistachio. Served with veggie and potato du jour.

Fresh caught and lightly pan fried in brown butter with hazelnut, portobello mushrooms and a wilted spinach reduction over basmati pine nut rice.

Delicately sautéed squash with savory plant based crumble, herbs, red onion, holland pepper, and San Marzano tomato sauce served over basmati pine nut rice.

sun-dried tomatoes over penne rigate with free range chicken breast.

Fresh sautéed shrimp in a lemon scampi beurre blanc sauce, tossed in squid ink pasta with golden flakes.

Quartered portobello mushrooms in a creamy garlic and shallot bechamel, tossed in fettuccine.

Sautéed heirloom tomatoes blended in a San Marzano, parmesan and cream sauce. Tossed in cavatappi.

Hammered tender chicken breast, sautéed with sun-dried tomatoes and Kalamata olives. Deglazed with white wine and served in a pesto garlic cream over fettuccine

Wood-fired with our famous blend of cheeses.

Mozzarella blend with San Marzano tomato sauce.

Mozzarella blend with San Marzano tomato sauce and pepperoni.