We source only the freshest ingredients. Whether from our garden or a neighboring farm, you can always expect the finest quality. Our culinary team presents exquisitely crafted dishes blending French preparation methods with modern Midwestern influences and seasonal features that are more progressive in nature.
Crab & Shrimp Cake
Blue crab & wild caught, Gulf Coast shrimp, sweet corn fritter, bacon, tomato and corn succotash, cilantro & lime cream. 18
Maryland oysters, baby spinach, cream, Sambuca, parmesan cheese. 18
Oyster mushrooms, Perigord cheese, applewood smoked bacon and chives in a crisp tart crust. 14
Gulf of Maine lobster tail, Dijon, tarragon & truffle cream, gruyere gratine. 20
Chopped Maple Leaf Farm duck breast, root vegetable puree, apple cider & espellette gastrique. 16
Salads & Soup
Chef’s Featured Salad
Using seasonal, local, farm fresh ingredients.
Carriage House Signature
Mixed greens with tomato & cucumber relish, watermelon radish, sesame soy vinaigrette. 9
Roquefort & Romaine
Petite hearts of romaine, signature Roquefort dressing, Armagnac raisins,
candied walnuts, crispy pancetta. 14
Soup Du Jour
Using house made stock as our foundation, our chef's create a daily feature. Priced daily.
Berkshire Pork Loin
Roasted Berkshire pork loin marinated in brandy, brown sugar & garlic,
butternut squash puree, fall vegetable medley, pan jus. 35
Sweet potato, parsnip, butternut squash, farro, barley, lentils, green beans, puff pastry. Tomato basil reduction 24
North Atlantic sea scallops, Argentinian red prawns, roasted pepper sweet potato puree,
Parsley & red pepper beurre blanc. 39
Indiana Duck Breast
Hickory smoked duck breast, bourbon & Michigan cherry reduction,
parsnip puree & green lentils. 32
All natural chicken breast with spinach, sage, asiago, Parma ham,
marinated tomatoes & burrata. 29
8 ounce, center barrel, all natural, prime aged filet of beef, gorgonzola & sherry cream,
black garlic puree, foie gras bon bons, sweet onion rings. 50
Tender beef medallions sautéed in a pan sauce of Cognac, shallots, parsley, veal stock,
butter & Dijon, signature dauphinoise potatoes. 50
Chef’s Fresh Fish Selection
*The Indiana Department of Health requires us to inform you of the increased risk associated with eating raw or undercooked food.
*One check per table is appreciated. A service charge of 20% for parties of 7 or more.