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)

duck and pork albondigasSpanish style meatballs served in spicy tomato sauce with shaved parmesan  9

grilled prawns – topped with chimichurri and served with mixed greens tossed in sherry vinaigrette  9

steamed mussels – with garlic, chorizo, shallot, fennel and white wine  14

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

warm goat cheese salad – mixed greens tossed in sherry vinaigrette served with pickled beets and toasted walnuts, topped with Cyprus Grove chevre  9

“lil gem” salad* – baby romaine lettuce topped with green goddess dressing, shaved radish and diced chives  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 basil mashed potatoes, red wine gastrique and roasted vegetables 26

Greek lamb Cattail Creek lamb shoulder braised with red wine, tomato, onion, red bell peppers, oregano and cinnamon, topped with feta, served with minted couscous and roasted vegetables 25

house smoked chickenPhoenix Farms chicken leg and thigh braised with onion, porcini mushrooms, garlic and tarragon tossed with cannolicchi noodles then garnished with arugula and shaved cured duck egg  20

pork Caucasus – Carlton Farms pork shoulder braised with onion, fenugreek, chili flake and mustard seed, served with sweet potato spaetzle and roasted vegetables  22

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

capellini tutto mare* – shrimp, salmon and mussels sauteed with white wine and spicy tomato sauce, tossed in angel hair pasta  21

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

goat cheese gnocchi – potato and Cyprus Grove chevre dumplings tossed in sage browned butter sauce, served with roasted vegetables  18

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.