| Crab Au Gratin |
$11.00 |
Crab in a cheese sauce served in a bowl with crostinis |
| Salmon Roulade |
$10.00 |
Duck trap smoked salmon rolled with a lemon dill cream cheese served with pickled vegetables |
| Teriyaki Beef |
$10.00 |
Served over mirin rice dumplings with scallions & sesame seeds. |
| Parmesan Meatballs |
$9.00 |
Blend of veal, beef, pork cooked slowly in a basil cream sauce |
| Country Pate |
$10.00 |
Cornichons, stone ground mustard, port gelee served with crostinis |
| Butternut Squash Arancinis |
$8.00 |
Served with roasted red pepper aioli |
| Crispy Calamari |
$9.00 |
Lightly fried with a red chili aioli |
| Soup Du Jour |
$7.00 |
Server about the chef's daily creation |
| Endive Salad |
$9.00 |
Endive leaves, pecans, dried cranberries, blue cheese dressed with a honey vinaigrette |
| Whole Leaf Ceasar |
$8.00 |
With house-made caesar dressing, toasted baguette & white anchovies |
| Classic Wedge Salad |
$8.00 |
Gorgonzola blue cheese dressing, tomatoes, bacon, cucumbers & red onion |
| Filet Oscar |
$30.00 |
Grilled filet alongside lump crab meat served in a baked tomato, asparagus & a classic bearnaise sauce |
| Fish in Papillote |
$25.00 |
Chef choice fish baked in papillote with fresh fall vegetables, rice & a citrus herbed butter |
| Steak Diane |
$28.00 |
Pan seared NY strip rubbed with garlic & black pepper, in a brandied cream sauce served with roasted potatoes & peas |
| Chicken Fricassee |
$20.00 |
Chicken is slow braised in stock & white wine giving a rich silky sauce alongside tender whole onions & stewed mushrooms over herbed rice |
| Honey Molasses Glazed Salmon |
$22.00 |
With butternut squash risotto & sauteed asparagus |
| Stuffed Pork Tenderloin |
$24.00 |
Stuffed with garlic, shallots, mushrooms, herbs & blue cheese served with roasted butternut squash topped with Swedish applesauce |
| Lamb Ragu |
$23.00 |
Tossed with house made pappardelle with a dollop of herbed ricotta |
| Honey Buttercrumb Baked Scallops & Shrimp |
$25.00 |
In a sherry cream sauce with sauteed baby carrots |
| Angry Lobster & Linguini |
$28.00 |
Fire roasted tomatoes & leeks tossed in a sriracha vodka sauce & fresh grated parmesan |
| Butternut Squash Ravioli |
$17.00 |
Sage cream sauce, dried cranberries |
| Pan Seared Duck Breast |
$26.00 |
Served with a white been cassoulet, wild mushrooms, sausage & cranberry port demi |
| Lemon Oregano Chicken |
$18.00 |
Organic free range statler chicken breast served over grilled summer & zucchini squash dressed with a lemon oregano vinaigrette |
| Angus Steak Burger |
$12.00 |
Beer braised onions, monterey jack cheese, garlic aioli & hand cut french fries |
| Chefs Daily Creation |
|
Local market vegetables & a starch |
| Ice Cream Cake du Jour |
$7.50 |
|
| Key Lime Cheesecake |
$7.50 |
With a candied lime zest |
| Creamsical Creme Brulee |
$7.50 |
Orange and tahitian vanilla |
| House Made Fried Dough |
$7.50 |
With a caramel dipping sauce |
| Chocolate Pots de Creme |
$7.50 |
Pot of cream a rich pudding with a mousse consistency |
