– DINNER MENU –

– BEGINNINGS –

Pita Flatbread, garlic hummus, spring veggie jardiniere, chili oil - 15

Beef Carpaccio, roasted garlic aioli, truffled arugula, shaved parmesan - 14

House Charcuterie Board, traditional accompaniments, crostini - 22

PEI Mussels, oven cured tomato, roasted garlic, grilled focaccia - 18

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 –

Brown Butter Haddock, saffron & basil risotto, crispy chorizo - 34

Crispy Chicken Cutlet, house vinegar peppers, fingerling potatoes, meuniere sauce - 30

Smoked Bacon Carbonara, campanelle pasta, fried garlic - 28

Bavette Steak, fried polenta, asparagus, gorgonzola crema, smoked red onion - 36

Pork Tenderloin, ricotta gnocchi, caramelized cipollini onions, broccolini, house steak sauce - 32

Pan Roasted Salmon, fennel & citrus salad, fried artichokes, balsamic marinated peppers - 30

– SIDES –

Asparagus-8 Cauliflower-8 Broccolini-8 Fries-10 Truffle Fries - 12

– For the Kiddos-10 –

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}