Water Temp: 102.3°
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Dinner Menu

Winter 2015

5:00PM - 9:00PM




Artisanal Bread Board

House made fresh bread & preserves with assorted whipped butter


Potato Leek Soup

Pureed Yukon gold potatoes, melted leeks & fresh herbs


Herbed Truffle Fries

Crispy skin-on potatoes, white truffle oil, parmesan cheese & herbed mayonnaise


Roasted Beet & Radicchio Salad

Roasted multi-color beets, grilled radicchio, German blue-triple Cambozola crouton & walnut-oregano vinaigrette


Princeton Club Caesar Salad

Romaine Lettuce, polenta croutons, white anchovy & parmesan crisp


Capellini with Cured Salmon & Truffled Egg Salad

Whole wheat pasta, English cucumber, lemon-caper-fennel pollen vinaigrette


Crab Cake with “Speckled” Saffron Aioli

Jumbo lump crab, creamy aioli & crustacean oil


Marinated Skirt Steak

Thin sliced grilled beef, arugula-tomato confit salad, roasted pumpkin seed coulis, & saba dressing



-Entrée Selections-


Grilled Organic Tofu

Marinated extra firm soy bean curd, roasted cauliflower, baby kale, savory quinoa & curried carrot purée



Grilled Chicken Breast

Pan seared natural chicken breast, roasted chicken jus, baby carrots & lemon-pepper risotto cake



Fig “Barbecued” Pork Tenderloin

Kurobuta Pork, smashed roasted sweet potatoes, grilled apples & green chile cornbread



Pan Roasted Sea Bass

Baramundi sea bass, toy box tomatoes, braised celery root, truffled sweet corn puree, toasted almond-cream & saffron oil



Pinot-Plank Salmon

Sustainable Scottish salmon, spinach-walnut puree, crispy fingerling potatoes & essence of red wine



Bistro Steak Chimichurri

Rich hanger steak, tomato confit, smoked polenta & Argentinian style chimichurri



Grilled New York Strip

1855 Black Angus beef, potatoes Aligot, gorgonzola compound butter & Guinness stout demi-glace



Half Pound Kobe Beef Burger


Succulent American style Kobe Beef, Challa bun & truffle fries served with choice of soup or house salad




-Menu Preparation-

Executive Chef Matthew J. Roberts

Chef de Cuisine Melanie J. Coleman

Sous Chef Lawrence Andrea


 An 15% service charge will be applied to all parties of six or more.

Substitutions will be allowed at the kitchen’s discretion and may incur an additional charge.

Please inform your server of any dietary restrictions.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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