dinner

starters:

soup du jourcup 4     bowl 6

French onion soupa classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 10 (small 7)

sauteéd prawns – with arugula and polenta in caper berry-garlic sauce  9

grilled asparagus & duck eggseared asparagus topped with sunny side up duck egg and black truffle aioli  10

chèvre fritelightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

cheese plateask about today’s selection 12

charcuterie platterask about today’s selection 12

salads:

the houseorganic mixed greens with your choice of dressing 5

asparagus & chicken salad – mixed greens tossed in feta vinaigrette served with grilled asparagus, shredded chicken confit and pickled onions  8

caesar salad* – hearts of romaine chopped and tossed with caesar dressing, radicchio, parmesan cheese and toasted garlic breadcrumbs    8

quinoa saladsaffron scented quinoa tossed with basil-walnut vinaigrette, shredded carrots, fennel and spring vegetables, served over a bed of mixed greens and topped with toasted walnuts 8

mains:

duck breast*Phoenix Farms duck pan-seared medium rare, served with hunter’s sauce, parsnip puree and roasted vegetables 26

lamb caldereta Cattail Creek lamb shoulder braised with onion, garlic, bell pepper, tomato, mint and white wine, served with braised French lentils and roasted vegetables 25

Savoy chicken – airline cut chicken breast pan-seared, sliced and served over cannolicchi noodles tossed in cabbage braised with onion, dill, tarragon, mustard and white wine vinegar, served with roasted vegetables  20

bourbon brined pork chop* – Carlton Farms double cut pork chop grilled medium-rare, served with whiskey-honey butter, sweet potato spaetzle and roasted vegetables  24

New York steak* – Double R ranch beef grilled and served with buttermilk mashed potatoes, chef’s butter and roasted vegetables  28

cioppino* – seafood stew of mussels, shrimp, calamari, salmon belly and saffron potatoes with croutes and lemon aioli  21

catch of the day* – ask your server about today’s selection  market price

wild mushroom risotto – arborio rice sauteed with mushroom stock, white wine, onion and wild mushrooms   17

Joseph Mihm, Chef de Cuisine

18% gratuity for parties of 6 & more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.