Entrees
- Sea Scallops$28Ratatouille, wilted spinach, asparagus & polenta
- Potato Crusted Salmon$27Roasted garlic & wild mushroom ragout with string beans
- Arctic Char$30Lobster, sweet corn & bacon fricassee; asparagus & fingerling potatoes
- WHITEFISH$26Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- BOUILLABAISSE$26Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- Sea Bass$34Sesame, baby bok choy, sticky rice & mango miso
- Pork Saltimbocca$24Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- Pork Tournedos$30Foie gras, polenta & asparagus; sage, prosciutto, sherry & veal jus
- PORK RIB CHOP$26Portabellas, pork belly & cheddar potatoes; roasted shallot bordelaise
- TARRAGON CHICKEN$24Boneless half with string beans, shiitake mushrooms & potato cakes
- BRAISED DUCK$28Mango, carambola & pomegranate; sweet potato gratin
- FILET MIGNON$38Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- "Cowboy" Ribeye$40Bone-in, grilled vegetables, sweet corn & cheesy potatoes
- Vegetarian Entrees
- Cheese Tortellini$24Zucchini, yellow corn & roasted peppers; asparagus puree & jalapeno sauce
- Vegetable Risotto$24Twelve grill roasted vegetables & Two risottos; Reggiano parmesan
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$10Garlic, lemon & parsley
- Honey Balsamic Brussels$10Bacon, shallots & pecans
- CRAB CAKES$12Green tomato tarter, mango puree & avocado
- ESCARGOT$10Shiitake mushroom fricassee with polenta, grilled radicchio & veal jus
- Parmesan Polenta$9Tomato, chevre, garlic spinach & portabellas
- Hummus$10Truffle, crispy vegetables, pita & crostini
- Vegetable Frito Misto$9Asparagus, broccoli, mushrooms, onions, zucchini & tomatoes
BOARDS
- ARTISAN CHEESE$14Preserves, fruits, honeycomb & four cheeses
- SMOKED FISHES$14Salmon, Salmon pastrami, Whitefish & Trout; Mousse & roe, preserved lemon, avocado & capers
- CHARCUTERIE$14Prosciutto, Speck, Coppa, Sopressa & Spanish chorizo; duck pâté, mustard & gherkins
SOUP
- LOBSTER BUTTERNUT SQUASH BISQUE$5Pepitas, chives & tarragon
- Lamb & Lentil$5Cumin, sweet paprika & cilantro
SALAD
- Beet$7Arugula, chevre crumbles, pistachios & sweet beet vinaigrette
- Mediterranean$7Olives, pepperoncini, asparagus, tabbouleh & Mediterranean herb 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
- BLACKENED Salmon Sandwich$14Mango tartar, cucumber, sprouts & arugula
- SALMON FILLET$14Saffron risotto & string beans
- FISH-N-CHIPS*$14Tempura Atlantic Cod, fries & rémoulade
- CHEESEBURGER*$12Cheddar, bleu or Swiss; Fries
- MEDITERRANEAN CHEESE STEAK*$12Sautéed beef tenderloin, mushrooms, shallots, olives, rosemary & feta; Fries
HAPPY HOUR MENU
4-6pm Sunday-Thursday
$2 off wines by the glass $3 Select Drafts & Domestic Bottles $7 Sandwich Baskets*
For party booking inquires email sbherzic@yahoo.com