Soups

Broccoli Cheddar Soup. A steaming bowl of broccoli cheddar soup made with wild leeks, spring garlic and fresh broccoli then finished with Widmer's two year aged cheddar cheese. Garnished with crispy fried leeks. - 6

Reuben Soup. Braised corned beef stewed together with sauerkraut, celery, onion, and caraway seed. Garnished with homemade garlic croutons and a Thousand Island dressing drizzle. - 6

Caesar Salad. Two or Four wedges of romaine lettuce tossed with a creamy house-made Caesar dressing, garlic croutons and white anchovies. Finished with a crispy parmesan tuile.

Petite Salad - 8 Entree - 15

Rocket Arugula Salad. Fresh arugula tossed with a house-made vanilla balsamic vinaigrette, blueberries and toasted pistachios. Finished with freshly grated aged goat cheese.

Petite Salad -7 Entree - 13

Asian Salad. Baby bok choy and napa cabbage chopped and tossed with green onion spears, carrot ribbons and a house-made sesame-miso dressing. Finished with mandarin orange segments, crispy rice noodles and black sesame seeds.

Petite Salad - 7 Entree - 13

Salads

Mussels. 12 or 24 PEI mussels steamed in a garlic and shallot broth of Chablis, Pernod and Butter. Finished with fresh parsley and served with charred focaccia bread.

Appetizer - 12 Entree - 19

Asparagus Tapenade. Grilled asparagus spears topped with an olive tapenade and fresh grated feta cheese, then finished with an espresso bean balsamic reduction. -9

Truffle Frites. House-cut French fries, tossed with white truffle oil, fresh parsley and parmesan sarvecchio. Served with a jalapeno ketchup and garlic aioli. -9

Asian Pulled Pork Sliders. Steamed Asian sticky buns stuffed with pulled pork and red cabbage. Served on a bed of pickled vegetable with a spicy aioli and a ginger soy glaze. -9

Marrow Bones. Braised beef marrow bone, served on the "half shell". Accompanied by roasted garlic head and charred bacon bleu cheese focaccia bread. -10

Calamari. Sauteed calamari, tossed with fresh basil, chorizo and tomato sauce. Finished with fresh grated parmesan and served with toasted focaccia bread. -10

Flatbread. Marked inspired flatbread of the Chef's choice, Changes daily. - Market Price

Grilled Halloumi. Halloumi is a dense cheese that is made of a mixture of goat and sheep's milk. We grill the cheese and serve it with watermelon cubes, sliced Capocolla and fresh mint. -11

Sea Scallops. Four large sea scallops pan seared, placed atop a fried saffron risotto cake, in a pool of English pea puree. - 28

Bone-in Rib Eye. A 22oz bone-in Rib Eye, char-crusted and grilled to your liking, paired with grilled asparagus and duck fat fried fingerlings. Topped with your choice of sauce Moutarde or cilantro-adobo butter. -32

Filet Mignon. A 9oz Filet Mignon, char-crusted and grilled to your liking, paired with grilled asparagus and duck fat fried fingerlings. Topped with your choice of sauce Moutarde or cilantro-adobo butter. -37

Mako Shark. Sauteed Mako shark, Served atop a bed of sauteed snap peas, in a Lemongrass dashi broth. Accompanied by chorizo meatballs and topped with a crispy haystack potatoes. -27

Wild Boar Chops. Wild boar chops grilled to perfection, then paired with a celery root puree, caramelized baby fennel and a rosemary Dijon cream sauce. Uniquely garnished with a mustard seed "caviar". -27

Catch of the Day. Fresh wild caught fish, paired with the chef's creation of the day. - Market Price

Duck Two Ways. Seared duck breast, thinkly sliced then laid atop a bed of duck confit and wild mushroom risotto. All atop a bed of baby arugula and garnished with a 12-year aged balsamic vinegar. -29

Add Scallop. Add one seared sea scallop to any meal. - 6

Add Mushrooms. Add sauteed wild mushrooms to any meal. -6

Savory

Grilled Asparagus

Sauteed Snap Peas

Mushroom Risotto

Basmati Rice with Almonds

Duck Fat Fried Fingerlings

Family Style Sides
6 each or 3 for 16