- POTATO CRUSTED SALMON$32Roasted garlic & wild mushroom ragout with string beans
- BOUILLABAISSE$29Lobster, scallops, mussels, & fishes with tomato, saffron & celery; risotto
- HALIBUT$33Pistachio crusted; Asparagus, artichokes & preserved lemon, potato pancakes
- SEA SCALLOPS$34Wilted garlic spinach, eggplant caponata, asparagus & polenta
- RUBY RED TROUT$30Lobster, sweet corn & bacon fricassee; fingerling potatoes & asparagus
LOUNGE SMALL PLATES
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
HAPPY HOUR MENU
$2 Off Wines by the Glass
$3 Select Drafts & Domestic Bottles
1/2 Price Lounge Menu Thursday Evenings from 4-6pm!
For all bookings and party inquiries email firstname.lastname@example.org