DINNER MENU
Open Wednesday through Sunday evenings until mid-October.
Accepting reservations up to 7 days in advance.
First Course
HOUSE SALAD
Field Greens, Feta Cheese, Lemon Thyme Vinaigrette
18.
CAESAR SALAD
Romaine, Parmesan, Croutons
18.
BEET SALAD
Goat Cheese, Micro Greens, Smoked Bacon, Candied Walnuts
20.
COLD SMOKED TROUT
Horseradish Cream
22.
CAULIFLOWER SOUP
Vermont Cheddar
15.
SHRIMP GUMBO
Andouille Sausage, Fried Okra
18.
CLAMS BROILED 'CRÔUTE HERB'*
20.
FRIED CALAMARI
Ponzu Sauce
20.
GRILLED SEA SCALLOPS
Black Truffle Hollandaise
19.
SAUTÉED WILD MUSHROOMS
Warm Goat Cheese, Tamarind Sauce
21.
Main Course
VEGETARIAN RISOTTO
Mushrooms, Leeks, White Truffle OIl
29.
RIGATONI WITH DUCK BOLOGNESE
Ricotta Salata
33.
MEDALLIONS OF COD
Celery Root Purée
39.
GRILLED KING SALMON
Malbec and Balsamic Reduction
42.
SAUTÉED HALIBUT
Wild Muchroom Risotto, Pea Purée, Morel Sauce
43.
GRILLED SWORDFISH
Truffle Baked Potato, Lemon Thyme Beurre Blanc
46.
GRILLED CHICKEN
Lime & Sweet Garlic
35.
CHOPPED BUFFALO STEAK
Goat Cheese, Shiitake Mushrooms, Sauce Diable
34.
VEAL SCALLOPINE CITRON
44.
SKIRT STEAK FRITES
Zinfandel Sauce
45.
FILET MIGNON
Roquefort Crust, Dauphinoise Potatoes
52.
DRY AGED SIRLOIN 'STEAK AU POIVRE'
56.
Before placing your order, please inform your server if a person In your party has a food allergy
*Consuming raw or undercooked seafood and poultry can increase your risk of food borne illness
There is a sharing charge for split entrees. A 20% gratuity may be added to parties of 6 or more.
Please be considerate of others when using your cell phone.