soup du jour – cup 4 bowl 6
French onion soup – a classic done our way 8
poutine – fries with cheese curds, duck confit and duck demi 10 (small 7)
steamed mussels – with garlic, fennel and vermouth 14
heirloom tomatoes – mixed heirloom tomatoes with arugula tossed in olive oil and balsamic vinegar 7
chèvre frite – lightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)
cheese and charcuterie plate – ask about today’s selection 12
the house – organic mixed greens with your choice of dressing 5
caesar salad – chopped romaine tossed with radicchio, caesar dressing, toasted croutons and shaved parmesan 8
beet salad – mixed greens tossed with balsamic-beet dressing served with roasted beets, toasted walnuts and crumbled chevre 8
pear salad – apple juice poached pear with mixed greens tossed in apple cider vinaigrette with julienned butternut squash, candied filberts and crispy prosciutto 9
quinoa salad – tri-colored quinoa tossed with fennel, seasonal vegetables and roasted corn vinaigrette, topped with pipitas and goat cheese served over organic mixed greens 8
duck breast* – pan-seared medium rare, served with grilled peach gastrique, garlic-mint m’hamsa couscous and roasted vegetables 26
braised lamb – Cattail Creek lamb shoulder braised with cinnamon, oregano, red wine and tomato vinegar, served with orzo pasta and roasted vegetables 24
Sardinia chicken – grilled chicken breast over tagliatelle tossed in sundried tomatoes, parsley, olives, anchovies and white wine topped with parmesan and served with roasted vegetables 19
grilled top sirloin* – R & R ranch beef served with chef’s butter, duck fat-mashed potatoes and roasted vegetables 22
pork caldereta – Carlton Farms pork shoulder braised with tomato, mire poix vegetables, white wine and Spanish spices, served with polenta and roasted vegetables 20
catch of the day* – ask your served about today’s selection market price
vegetarian mousakka – eggplant and tempeh with tomatoes, onions, mushrooms, lentils and Greek spices topped with rice-flour bechamel sauce, baked and served with roasted vegetables 16
Joseph Mihm, Chef de Cuisine
Sorry no separate checks, but we will take up to 4 credit cards per table.
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.