Fall 2024 Dinner Menu

APPETIZERS
 
Charcuterie Board 24
Chef’s choice of daily meats and cheeses, side of pumpkin hummus, seasonal garnishes, and served with crostini.  
Steak Bites 17
Tender cuts of beef pan-seared with garlic & herbs, and served with a horseradish cream sauce. GF   
Crispy Calamari 16
Crisp calamari rings & tentacles, served with pepperoncini, charred lemon, wasabi aioli, sweet Thai chili sauce, and marinara. GF   
Drunken Mussels 16
Prince Edward Island mussels simmered in beer with garlic, andouille, and basil, served with crostini.  
Truffle Oil Whipped Feta 12
Rich feta cheese infused with truffle oil, lemon zest, herbs, served with warm pita, and garlic cucumber. Ve   
Spanakopita 14
Phyllo pastry filled with spinach, feta cheese, fresh dill, served with a Greek salad. Ve   
Walnut Pear Flatbread 14
Caramelized onion, gorgonzola, walnuts, pear, arugula, and balsamic glaze. Ve 
    Add Sliced Prosciutto (+4)		  
Shrimp Turnover 16
Oven-baked flaky puff pastry filled with seasoned shrimp, with a creamy brandy lobster sauce.  
Pumpkin Hummus 12
Served with warm pita and toasted pumpkin seeds. Ve   
Lump Crab Cake 20
Apple & fennel salsa, arugula, and chipotle aioli. Ve   
 
SOUPS & SALADS
 
Hearty Manhattan Clam Chowder GF  Cup|Bowl  8
    12
Soup of the Day Cup|Bowl  8
     12
 
The Wedge 12
Baby iceberg topped with house-made blue cheese dressing, heirloom tomatoes, crispy bacon. GF   
Beet Salad 12
Roasted beets, field greens, toasted pumpkin seeds, sweet potato chips, lemon vinaigrette. GF, Vg   
Caesar Salad 12
Crisp Romaine, croutons, shaved parmesan, cracked black pepper dressing, anchovies.  
The Garden Salad 13
Mixed greens, red onion, tomatoes, carrot, grilled pear, walnuts, ginger vinaigrette. GF, Vg   
Salad Additions from our Grill:
Chicken Breast (+8) • 4 Jumbo Shrimp (+14) • Sliced Steak (+16)
 
ENTREES
 
Center Cut Grilled 8oz Filet Mignon* 56
Accompanied by herbed garlic roasted potatoes. GF   
14oz Black Angus Strip* 49
Served with velvety pomme purée. GF   
Grilled New Zealand Lamb Chops* 52
Marinated with fresh herbs & garlic, served with fingerling potatoes. GF   
   *Add Shrimp or Crab cake (+14)
Alternate Preparations for above meats available upon request:
Golden Raisin Brandy Sauce • Béarnaise • Scampi Sauce • Port Wine Reduction
 
Mariscada En Salsa Verde 45
Stewed medley of clams, shrimp, mussels, scallops, and calamari, served with a tomatillo sauce over linguini.  
Roasted Duroc Pork Chop 42
Served with sweet mashed potatoes, braised red cabbage, and a golden raisin brandy sauce. GF   
Shrimp Risotto 35
Sautéed shrimp on a bed of butternut squash risotto, drizzled with a roasted pumpkin sauce. GF   
Braised Beef Short Ribs 44
Boneless beef slowly simmered in a red wine & beef broth, served with potato gnocchi and roasted mixed vegetables.  
Rigatoni Mezzi 26
Rigatoni pasta tossed with cauliflower, chickpeas, and arugula, in a tangy lemon sauce. Vg   
Pan-seared Duck Breast 44
Served with creamed leeks, and wild rice, bathed in a sweet plum sauce. GF   
Wild Mushroom Ravioli 29
Filled with wild mushrooms & ricotta, served in a brandy cream sauce with diced tomatoes, caramelized shallots, and sautéed spinach. Ve 
     Add Chicken (+8) or Sliced 8oz Angus Steak (+16)		  
French Onion Airline Chicken 33
Pan-seared Bell & Evans chicken breast, topped with caramelized onion, Gruyére cheese, finished with a Dijonnaise cream sauce, and sides of Brussels sprouts and pomme purée.  GF  
Brazil Nut Crusted Salmon 36
Faroe Island salmon, served with wild rice, roasted beets, kale, and a maple chipotle glaze. GF   
GF = Gluten-free   Ve = Vegetarian   Vg = Vegan 		 
 
Sides:
Roasted Fingerling Potatoes | Sautéed Forest Mushrooms | Pomme Purée | Brussels Sprouts | Creamed Leeks | Sweet Mashed Potatoes | Braised Red Cabbage | Roasted Mixed Vegetables  (+7)
 
Please inform us of any allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.