– 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}