– 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
– 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
Chocolate Mousse, toasted hazelnuts, sugar cookie-10
*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness