MENU SPRING 2023

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Seasoned brick oven fired flatbread drizzled with extra virgin olive oil 

Crispy long stemmed artichoke heart served with Manuka honey lemon poppy aioli

PEI mussels served in a chardonnay broth served with Ciccio focaccia

Ahi crudo with scallions, black sesame, avocado  and crispy tempura crunch

Garlic parsley butter served with flat bread 

Half dozen daily selection of oysters served with mignonette

Burnt ends in a honey harissa served over watermelon with an apple fig purée 

Traditional CAB filet steak tartare served with capers, onions and house made potato chips

House made truffle honey burrata with  sliced  heirloom tomato topped with arugula, red onion, and walnut salad

Fresh spring mix, toasted walnuts, apples,creme de blue, diced red onion in an apple cider vinaigrette

French omelette with choice of toppings served with green salad

8oz burger topped with fried egg, American cheese  and hash browns served with fries 

Pork belly hash served with  egg, chimichurri and lemon poppy seed aioli

Served over hash browns and chimichurri with asparagus 

Tomato and mozzarella with red sauce

Mushrooms, spinach and caramelized onions with mozzarella and Gruyère cheese  

8 ounce burger with goat cheese, caramelized onions, arugula, tomato on a brioche bun

Fresh made tagliatelle with orange fennel shoyu confit duck ragout

Red wine braised slow roasted “pulled” chicken  with bacon and mushrooms served with a mixed green salad and fries.

Pan seared salmon with a yuzu marmalade glaze

Ahi tuna with an Unami sesame crust and ponzu

Pan seared duck breast served with braised cabbage, sweet  potato croquette and blackberry gastrique

CAB filet with a choice of blue cheese butter or roasted garlic, bone marrow and parsley butter and served with fries and arugala

CAB filet with peppercorn Cognac sauce and served with fries and arugula salad

Hand cut potato fries

Hand cut sweet potato fries 

 Roasted Brussel sprouts with bacon

Grilled asparagus with lemon

Vermont SoCo vanilla ice cream served with greenwood lake roasters espresso

Topped with mixed berries 

Mixed berries with a maple bourbon syrup topped with short bread crumble 

Citrus creme bruleé 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.