Entrees
- SEA SCALLOPS$28Garlic Spinach, eggplant caponata, asparagus & polenta
- ARCTIC CHAR$32Lobster, sweet corn & bacon fricassee; asparagus & fingerling potatoes
- MIXED GRILL$29Saffron risotto, garlic spinach, grilled baby green beans & chive butter
- WHITEFISH$27Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- CHILEAN SEA BASS$39Sweet corn crust & asparagus with red pepper polenta & jalapeno puree
- BOUILLABAISSE$27Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- POTATO CRUSTED SALMON$28Roasted garlic & wild mushroom ragout with string beans
- BRAISED DUCK$29Cider brined duck with haricot verts, sweet potatoes & cranberry cabernet sauce
- CHICKEN PASTA$26Charred broccoli, sundried tomatoes, spinach & olives; pesto & feta
- TARRAGON CHICKEN$26Boneless half with string beans, shiitake mushrooms & potato cakes
- PORK SCALOPPINI SALTIMBOCCA$26Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- PORK RIB CHOP$27Maytag bleu, grilled veg, cranberry veal jus & pistachio
- FILET MIGNON$38Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- RIBEYE$39Grilled onions & cremini mushrooms; cheesy potatoe
- Vegetarian Entrees:
- Vegetable Risotto$24Asparagus, zucchini, mushrooms, broccoli, carrots & haricot verts; Reggiano parmesan risotto
- Sweet Potato Gnocchi$24Shiitake mushroom, Lacinato kale & asparagus sauté, heirloom tomato chevre gratinée
EXECUTIVE CHEF BRYAN HERZIC
Our Chefs work with Mother Nature which enables us to present continuously changing menus.
Much of our produce is grown locally, obtained through the Farmers Market, our Chef’s garden & Wilson’s Orchard
Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems
APPETIZERS
- FOCACCIA$6Kalamata olives, roasted garlic & rosemary
- MUSSELS$12Garlic, lemon & parsley
- CRAB CAKES$12Green tomato tarter, mango puree & avocado
- KOREAN PORK BELLY$10Brown beech mushroom stir fry, kohlrabi & gingered mango
- ESCARGOT$10shiitake mushroom fricassee with polenta, grilled radicchio & veal jus
- HUMMUS$10Roasted garlic & cured lemon, crispy vegetables, pita & crostini
- POLENTA$9Tomato, chevre, garlic spinach & grilled portobellas
- BRUSSEL SPROUTS$10Bacon, shallots & pecans, with a balsamic reduction
BOARDS
- ARTISAN CHEESE$14Preserves, fruits, honeycomb & four cheeses
- SMOKED FISHES$14Salmon, Salmon pastrami, Whitefish & Trout; Mousse & roe, preserved lemon, avocado & capers
- CHARCUTERIE$14La Quercia Prosciutto, Speck, Sopressa, Spanish chorizo & Varzi; duck pâté, mustard & gherkins
SOUP
- LOBSTER BUTTERNUT SQUASH BISQUE$5Pepitas, chives & tarragon
- MOROCCAN CLAM CHOWDER$5Moroccan spiced, tomato & cilantro
SALAD
- BEET$7Arugula, chevre crumbles, pistachios & sweet beet vinaigrette
- ROMAINE$7Avocado, sprouts & cucumber; green goddess vinaigrette
- BABY ICEBERG$7Amish bleu, bacon, cucumber, onion, tomato & crouton
LOUNGE MENU
Available Sunday-Thursday at 4:00 P.M.
The Lounge Menu Will NOT be Available New Years Eve
- Mussels$12Garlic, lemon & parsley
- Focaccia$6Olives, roasted garlic & rosemary
- Hummus$10Roasted garlic & cured lemon, crispy vegetables, pita & crostini
- Frito Misto$9Asparagus, broccoli, mushrooms, onions, zucchini & tomato
- Pork Belly$12Beeched mushrooms stir fry, arugula & mango
- Polenta$9Tomato, chevre, spinach & grilled portabella mushrooms
- Chicken Pasta$12Pesto, sundried tomatoes, spinach & feta
- Fish & Chips$14Tempura Atlantic Cod, fries & remoulade
- Salmon Filet$14Saffron risotto, string beans & chive butter
- Mediterranean Cheese Steak$9Sautéed filet, mushrooms, shallots, olives, rosemary & feta
- Cheeseburger$9Cheddar, bleu, or swiss
- Steak Fries$4
HAPPY HOUR MENU
4-6pm Sunday-Thursday:
$2 off wines by the glass
$3 Select Drafts & Domestic Bottles
All lounge menu options at half price!
For party booking inquires email kendramallin@yahoo.com