– DINNER MENU –

– BEGINNINGS –

Roasted Garlic & Artichoke Dip, sesame pita - 15

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

House Charcuterie Board, traditional accompaniments, crostini - 25

Butternut Squash Bisque, toasted pepitas, fried sage - 14

Meatballs, tomato pomodoro, mozzarella, fried garlic - 15

Sugar Beet & Endive Salad, poached pear, gorgonzola, candied pecans - 16

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 –

Pan Seared Haddock, potato gnocchi, braised fennel & artichokes, green garlic sauce, confit tomatoes - 36

Crispy Chicken Cutlet, vinegar peppers, fingerling potatoes, meunière sauce - 30

Ricotta Ravioli, butternut squash purée, crispy bacon, chimichurri, pine nuts, fried fennel - 30

N.Y. Strip Steak, parsnip croquette, swiss chard, smoked heirloom carrots, maitre d’ butter - 42

Braised Lamb Shank, horseradish potato purée, shaved brussels sprouts, red wine brodo - 34

Miso Glazed Salmon, sticky rice, mushroom, sesame asparagus, sake ginger vinaigrette - 32

– SIDES –

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

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

Cookie Sandwich, vanilla ice cream, whopper heath bar crumble-10

Profiteroles, chocolate ice cream, chocolate sauce-9

Chocolate Mousse, toasted hazelnuts, sugar cookie-10

_{*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness}