– 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