dinner

starters
toasted sourdough baguette2
soup du jourcup 6 bowl 8
French onion soup9
a classic done our way
poutine 14
fries with duck confit, cheese curds and duck demi sauce
reuben meatballs12
house cured corned beef, swiss & rye breadcrumbs; served with pickled cabbage & Russian dressing
mejillones veracruzana*16
mussels steamed with white wine, tomato, raisins, capers & olives
chèvre frites7 (double cheese 12)
fresh goat cheese lightly breaded and fried; served with greens, cranberry mostarda and croutes
cheese & charcuterie15

salads
the house6
organic mixed greens with your choice of dressings
poached pear & blue cheese salad12
wine poached pear with blue cheese, toasted hazelnuts and mixed greens in dried fig dressing
smoked trout & Asian pear salad12
with walnuts and shaved pecorino over frisée tossed in apple cider vinaigrette 
caesar salad10
romaine with radicchio, caesar dressing, parmesan, toasted garlic crumbs
tabbouleh salad12
bulger wheat tossed with lemon, olive oil, herbs, fennel and radicchio; served over mixed greens and topped with feta

mains
pan-seared duck breast32
with spiced cranberry relish, wild mushroom focaccia stuffing and roast vegetables
Moroccan lamb tagine27
Cattail Creek lamb shoulder braised with apricots, onions and north African spices, served with minted couscous and roast vegetables
apple cider-pork stew27
Carlton Farms pork shoulder braised with apple cider, apple brandy, dried cherries and leeks; served with mashed potatoes and braised cabbage
sugo della domenica24
Italian “Sunday Gravy” with beef, pork and red wine over pasta
beef shortribs29
braised with red wine, herbs and fermented chili paste; served with creamy polenta and braised greens
catch of the day*market price
ask your server about today’s selection
seafood risotto27
arborio rice sauteed with white wine, garlic, shallots, prawns, assorted fish and seasonal vegetables; topped with arugula and gremolata
briami24
vegetables roasted in Greek aromatics with red wine, garlic and olive oil; topped with feta and served with crusty bread

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

we have moved to a gratuity free model of service, please read about it here
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.