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)

Italian meatballsbeef and pork meatballs served in spicy tomato sauce with shaved parmesan  9

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

heirloom tomatoes – with balsamic vinegar reduction, extra virgin olive oil, sea salt and black pepper 8

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

cucumber saladsliced cucumbers with romaine lettuce tossed with roasted red pepper vinaigrette topped with Kalamata olives and feta cheese   8

composed summer salad – green beans and cherry tomatoes with grilled corn salad tossed in white balsamic vinaigrette over field greens  9

quinoa saladsaffron scented quinoa tossed with roasted corn vinaigrette, shredded carrots, fennel and spring vegetables, served over a bed of mixed greens, topped with toasted walnuts and feta cheese 8

mains:

duck breast*Phoenix Farms duck pan-seared medium rare, served with roasted peach-bourbon compote, basil couscous 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

chicken samfainabone-in chicken leg and thigh braised with eggplant, onion, bell pepper, zucchini, tomato and garlic, served with creamy polenta and garnished with arugula  21

pork tenderloin Carlton Farms pork loin grilled medium, served with chimichurri, corn-green bean-sweet potato hash 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

summer vegetable ratatouille – eggplant, zucchini and tomato layered with garlic, olive oil, basil and oregano, baked and served with roasted red pepper coulis  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.