– DINNER MENU –
– BEGINNINGS –
Clam Chowder, smoked bacon, potato, basil oil - 15
Roasted Garlic & Cheddar Crab Dip, tomato jam, crostini - 18
Beef Carpaccio, roasted garlic aioli, truffled arugula, shaved parmesan - 14
House Charcuterie Board, traditional accompaniments, crostini - 22
Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 24
Fried Calamari, arugula, pickled chillies, spicy aioli, limoncello vinaigrette - 17
Misto del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 23
Caesar Salad, rosemary croutons, parmesan crisp - 13
– FOCUS –
Seared Haddock, ratatouille couscous, crispy green beans, saffron pepper beurre - 33
Crispy Chicken Cutlet, house vinegar peppers, fingerling potatoes, meuniere sauce - 30
Creste de Gallo Pasta, duck confit, creamed spinach, pesto, fried garlic - 28
Pan Roasted Salmon, fennel & citrus salad, fried artichoke, balsamic marinated peppers - 30
Seared Bavette Steak, green onion orzo, marinated feta & olives, red wine syrup - 36
– SIDES –
Asparagus-8 Cauliflower-8 Green Beans-8 Fries-10 Truffle Fries - 12
– For the Kiddos-8 –
Chicken Fingers & French Fries
Pasta with Butter & Parmesan
Grilled Cheese & French Fries
– SOMETHING SWEET –
Cookie Sandwich, vanilla ice cream, whopper heath bar crumble-10
Profiteroles, chocolate ice cream, chocolate sauce-9
Espresso Creme Brulee-9
*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness