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

baked brie en croute12
with arugula salad & mostarda
mejillones veracruzana*16
mussels steamed with white wine, tomato, raisins, capers & olives
baked brie en croute12
with arugula salad & Mustarda
chèvre frites7 (double cheese 12)
fresh goat cheese lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie15
assorted cheeses, pates & terrines with croutes, dried fruit, nuts, house made pickles and other fun stuff

the house6
organic mixed greens with your choice of dressings
warm chevre & poached pear salad13
wine poached pear with warm fresh goat 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 
blue cheese & butterleaf salad10
butterleaf lettuce with blue cheese-black garlic dressing, pancetta & toasted pecans
tabbouleh salad12
bulger wheat tossed with lemon, olive oil, herbs, fennel and radicchio; served over mixed greens and topped with feta

pan-seared duck breast*32
applewood smoked duck with Cumberland sauce, confit potatoes and roast vegetables
lamb shawarma27
Cattail Creek lamb shoulder braised with mirepoix vegetables, olive oil, garlic, coriander, cumin, turmeric & cinnamon; topped with toum, served with saffron rice & cucumber-yogurt salad
smoked pork chop*28
Carlton Farms double cut chop smoked, brined with sweet tea & grilled medium; served with apple butter, mashed potatoes and roast vegetables
confit duck leg & thigh and Toulouse style sausage over braised flageolet beans baked with bread crumbs
tutto mare26
papperdelle pasta tossed with sauteed calamari, shrimp and other fish in white wine, tomato & fennel
catch of the day*market price
ask your server for today’s selection
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.