First Plates


Colossal Shrimp Cocktail $16
Old bay seasoned White Gulf shrimp with fresh horseradish chili sauce and lemon confit


Tomato Juice Tasting $15
Trio of house made tomato juice with avocado and lump crab pico, shrimp and sweet corn ceviche and gazpacho brunoise


Crispy Mushroom Brick Dough $12
Mélange of fresh mushrooms, mascarpone cheese wrapped in a crispy brick dough with a mixed green and red beet salad tossed in a truffle vinaigrette


Chilled Bing Cherry Soup $9
Creamy blend of bing cherries, cinnamon, nutmeg, clover honey topped with a lemon chantilly cream


Coquilles St. Jacques $16
Seared fresh sea scallops served in a creamy white wine sauce topped with bread crumb gratin and a mache greens in citrus vinaigrette


Lobster Bisque $12
Maine lobster garni and sherry crème fraîche



Iceberg Wedge $13
Marinated oven dried tomato, sliced radish, roasted cippolini onion, crisp serrano ham and Point Reyes blue cheese dressing


Strawberry and Avocado Caprese $13
Butter bibb lettuce with sliced strawberries, fresh avocado, buffalo mozzarella, basil pesto and strawberry balsamic vinaigrette


Chopped Romaine $11
Tender hearts of romaine with parmesan tuile, toasted ciabatta, creamy garlic, cherry tomatoes and black peppercorn emulsion


Sinclair’s House Salad $13
Spring mix and iceberg lettuce tossed in creamy parmesan dressing with Applewood smoked bacon, sliced egg, English cucumber, avocado and cherry tomatoes



Sea Scallops $42
Almond dusted diver harvested scallops with haricot verts, creamy polenta and citrus brown butter
Wine Recommendation: Whitehaven Sauvignon Blanc; Marlborough (New Zealand) $11 per glass


Swordfish Provencal $38
Grilled swordfish with rosemary infused Israeli couscous, provencal vegetables and beurre blanc
Wine Recommendation: HandCraft Chardonnay; Manteca (California) $12 per glass


Shrimp and Penne Diavolo $32
Jumbo shrimp, andouille sausage and sweet corn sautéed in a spicy red pepper cream, topped with shaved asiago cheese
Wine Recommendation: Snoqualmie Vineyards Riesling; Columbia Valley (Washington) $10 per glass


Bourbon Salmon $36
Woodford bourbon glazed Scottish salmon with Himalayan red rice and steamed broccolini
Wine Recommendation: Rodney Strong Pinot Noir; Russian River Valley (California) $13 per glass


Chicken Scaloppini $32
Sautéed medallions of thinly pounded chicken breast with garlic whipped potato, julienned vegetables and marsala sauce
Wine Recommendation: Sonoma-Cutrer Chardonnay; Russian River Valley (California) $13 per glass


Black and Blue Bison Filet $56
Cajun spiced and gorgonzola cheese gratined bison filet with roasted poblano and sweet corn risotto and tomatillo marmalade
Wine Recommendation: Hope Family Wines Candor Zinfandel; Paso Robles (California) $13 per glass


Aubergine and Goat Cheese Mille-Feuille $26
Marinated eggplant, tomatoes, baby patty pan and sunburst squash, artichokes, asparagus and goat cheese cooked in a creamy roasted garlic sauce layered in crispy phyllo dough
Wine Recommendation: Hess Family Estates Amalaya Malbec; Valle Calchaquí (Argentina) $9 per glass


New Zealand Rack of Lamb $56
Porcini encrusted rack of lamb with crispy gnocchi, slow roasted cabernet mushrooms and natural jus
Wine Recommendation: Castello Banfi Centine Rosso; Tuscany (Italy) $11 per glass

Center of the Plate

All Beef Selections are Choice Cut Black Angus
Rare... very red, cool center
Medium-Rare...mostly red, warm center band, hot center center
Well...cooked throughout


Filet Mignon $50
8oz served with sauce béarnaise
Wine Recommendation: Souverain Cabernet Sauvignon; Alexander Valley (California) $14 per glass


New York Strip Steak $54
12oz with Maître d'hôtel butter
Wine Recommendation: Sequoia Grove Cabernet Sauvignon; Napa Valley (California) $15 per glass


Cowboy Rib Eye $56
18oz with beer battered onion rings and cabernet demi
Wine Recommendation: Stags’ Leap Hands of Time Red Blend; Napa Valley (California) $15 per glass


Sesame Encrusted Bone-In Pork Chop $34
Tumble marinated 14oz grilled pork chop with Asian BBQ
Wine Recommendation: Old Vine Girard Zinfandel; Napa Valley (California) $16 per glass


Blackened Fish $34
Nightly feature with lemon butter sauce
Wine Recommendation: Conundrum White Blend; Caymus Vineyards (California) $13 per glass


Personal Selections

Wild Mushroom Risotto $7 • Baked Potato $6
Grilled Asparagus $8 • Sautéed Spinach $8
Yukon Gold Garlic Mashed Potatoes $6 • Steamed Broccolini $7



Chocolate Peanut Butter Tart $10
Peanut butter filled graham cracker crust topped with rich chocolate glaze


Lemon Raspberry Frozen Soufflé $10
Light, airy and frozen rendition of a classic soufflé


Old Fashioned Cheesecake $9
Fresh berries with your choice of sauce: raspberry, chocolate, caramel or strawberry


Orange Liqueur Crème Brûlée $10
Decadent blend of oranges and cream


West Baden Signature Chocolate Dome $10
Chocolate mousse layered with chocolate cake and ganache shell


After Dinner Offerings

Dessert Wines
Late Harvest Riesling: Chateau Thomas Winery; Plainfield, Indiana $9
Nectar des Dieux: Chateau Thomas Winery; Plainfield, Indiana $10
Ice Wine: Creekbend Vineyards; Monroe County, Indiana $14
Moscato d 'Asti: Mionetto; Italy 187ml bottle $9
Moscato d 'Asti: Castillo di Poggio; Piedmont, Italy $12 / $48
Fro Zin: Meeker Vineyards; Russian River Valley, California $14 / $54


Yalumba Museum RSV. Antique; South Australia $8
Graham’s Six Grapes Reserve: Portugal $9
Warres “Warrior”; Portugal $4
Smith Woodhouse LBV; Portugal $7
Penfolds Grandfather, Fine Old Tawny Port; Southern Australia $14


Coffee Delights

French Press
Large $10
Small $5
Irish Coffee 10
Bailey’s & Coffee $12


Single $3
Double $4
Cappuccino $6
Café Latte $6


Split Plate Fee 10 per split. Parties of 8 or more are subject to 15% Gratuity


Venue Wait Times