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)

steamed mussels – with garlic, fennel and vermouth  14

heirloom tomatoes – mixed heirloom tomatoes with arugula tossed in olive oil and balsamic vinegar  7

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

cheese and charcuterie plateask about today’s selection 12


the houseorganic 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 saladtri-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.

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