Entrees
- JUMBO SEA SCALLOPS$33Moroccan ratatouille, wilted spinach, asparagus & polenta
- Swordfish$28Seared spinach, asparagus, saffron risotto, heirloom tomato butter
- POTATO CRUSTED SALMON$27Roasted garlic & wild mushroom ragout with string beans
- WHITEFISH$26Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes
- BOUILLABAISSE$27Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto
- Alaskan Halibut$32Butternut squash, kale, grilled string beans; sundried tomato butter
- VEGETABLE RISOTTO$23Grill roasted vegetables, saffron & asparagus risottos; Reggiano parmesan
- PORK RIB CHOP$26Grilled haricot verts, portabellas & cheddar potatoes; roasted shallots
- Moroccan Pork$24Sweet corn polenta, asparagus, Manchego fondue & avocado
- Pork Scaloppini Saltimbocca$25Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus
- TARRAGON CHICKEN$24Boneless half with string beans, shiitake mushrooms & potato cakes
- Chicken Orecchiette$24Wild mushrooms, tomatoes, pancetta & scallions; roasted garlic & pesto
- FILET MIGNON$36Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes
- "COWBOY" RIBEYE$39Bone-in, grilled vegetables & cheddar potatoes
- BRAISED DUCK$26Roasted sweet potatoes, cranberries & mango
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$10Steamed in IPA with tomato, garlic & lemon
- ESCARGOT$10Shiitake mushroom fricassee with polenta, grilled radicchio & veal jus
- Beer Braised Brussels$9Bacon, shallots & fingerling potatoes
- Parmesan Polenta$9Tomato, chevre, garlic spinach & portabellas
- VEGETABLE FRITO MISTO$10Asparagus, broccoli, mushrooms, onions, zucchini & tomatoes
- Mediterranean Trio$12Roasted red pepper, basil & olive spreads; 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$5Rock shrimp & tarragon
- Caramelized Onion$6Chicken broth, croutons & gruyere
SALAD
- Romaine$7Caesar style, Spanish anchovy & toasted prosciutto
- Tomato & Arugula$9Heirlooms, fresh mozzarella & pine nuts; creamy basil vinaigrette
- Baby Iceberg$7Bacon, bleu cheese, tomato, onion & crouton
LOUNGE MENU
Available Sunday-Thursday at 4:00 P.M.
- Corn Tortilla Chips$8Guacamole & heirloom tomato salsa
- Chicken Caesar$12Green olives, croutons & Reggiano
- BLACKENED Ruby Trout$16Cucumber, alfalfa sprouts & heirloom tomatoes
- SALMON FILLET$17Saffron risotto & string beans
- Grilled Chicken*$12Heirloom tomatoes, arugula & basil tapenade; Fries
- Mussels$10Steamed with tomato, garlic & lemon
- 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
- Mediterranean Trio$12Roasted red pepper, basil & olive spreads; pita & crostini
HAPPY HOUR MENU
4-6pm Sunday-Thursday
$2 off wines by the glass $2 Select Drafts & Domestic Bottles $7 Sandwich Baskets*
For party booking inquires email sbherzic@yahoo.com