Entrees
- SEA SCALLOPS$28Ratatouille, wilted spinach, asparagus & polenta
- POTATO CRUSTED SALMON$27Roasted garlic & wild mushroom ragout with string beans
- WHITEFISH$25Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- BOUILLABAISSE$26Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- Arctic Char$30Lobster, sweet corn & bacon fricassee; risotto & asparagus
- Shrimp & Scallops$28Heirloom tomato, garlic & basil; fresh linguine
- Ruby Red Trout$26Lightly blackened, Island fruit salsa, charred broccoli & yam flan, mango puree
- Pork Scaloppini Saltimbocca$26Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- Moroccan Pork$24Avocado, yellow corn, polenta & manchego cheese fondue
- BRAISED DUCK$27Peaches, cranberries & mango; roasted sweet potatoes
- TARRAGON CHICKEN$24Boneless half with string beans, shiitake mushrooms & potato cakes
- PORK RIB CHOP$27Portobellos, pork belly, grilled baby green beans & roasted shallots
- FILET MIGNON$37Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- "COWBOY" RIBEYE$39Bone-in, grilled vegetables & cheddar potatoes
- Vegan Entrees
- Farro & Zucchini$24Arugula avocado corn slaw, jalapeno cakes, chipotle red pepper puree
- Heirloom Tomato$20Laccinato kale & tahini Caesar, basil tapenade; balsamic reduction; Quinoa salad
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
- CRAB CAKES$12Green tomato tarter, mango puree & avocado
- Mussels$10Garlic, cilantro, & harissa
- ESCARGOT$10Shiitake mushroom fricassee with polenta, grilled radicchio & veal jus
- Parmesan Polenta$9Tomato, chevre, garlic spinach & portabellas
- VEGETABLE FRITO MISTO$10Asparagus, broccoli, mushrooms, onions, zucchini & tomatoes
- Hummus$10Truffle, crispy vegetables, pita & crostini
BOARDS
- ARTISAN CHEESE$14Preserves, fruits, honeycomb & four cheeses
- SMOKED FISHES$14Salmon, Salmon pastrami, Whitefish & Trout; Mousse & roe, preserved lemon, avocado & capers
- CHARCUTERIE$14Bresaola, Coppa, Sopressa, Spanish Chorizo & Calabrese, duck pate; mustard & gherkins
SOUP
- LOBSTER BUTTERNUT SQUASH BISQUE$5Pepitas, chives & tarragon
- Black Bean$5Avocado, red onion & cilantro
SALAD
- Beet$7Arugula, chevre crumbles, pistachios & sweet beet vinaigrette
- Summer Kale$8Cranberries, cherries & almonds; Reggiano Parmesan & honey lemon vinaigrette
- Baby Iceberg$7Amish bleu, bacon, cucumber, onion, tomato & crouton
LOUNGE MENU
Available Sunday-Thursday at 4:00 P.M.
- BLACKENED Salmon Sandwich$14Cucumber, sprouts & arugula
- SALMON FILLET$14Saffron risotto & string beans
- FISH-N-CHIPS*$14Tempura Atlantic Cod, fries & mango 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