DINNER MENU
Open Thursday through Sunday evenings until mid-October
First Course
HOUSE SALAD
Field Greens, Feta Cheese, Lemon Thyme Vinaigrette
14.
CAESAR SALAD
Romaine, Parmesan, Croutons
15.
BEET SALAD
Goat Cheese, Micro Greens, Smoked Bacon, Candied Walnuts
17.
CAULIFLOWER SOUP
Vermont Cheddar
12.
SHRIMP GUMBO
Andouille Sausage, Fried Okra
15.
LOBSTER BISQUE
15.
CLAMS BROILED 'CRÔUTE HERB'*
16.
FRIED CALAMARI
Ponzu Sauce
17.
COLD SMOKED TROUT
Horseradish Cream
21.
GRILLED SEA SCALLOPS
Black Truffle Hollandaise
18.
SAUTÉED WILD MUSHROOMS
Warm Goat Cheese, Tamarind Sauce
21.
Main Course
VEGETARIAN RISOTTO
Mushrooms, Leeks, White Truffle OIl
25.
RIGATONI WITH DUCK BOLOGNESE
Ricotta Salata
32.
MEDALLIONS OF COD
Celery Root Purée
35.
GRILLED SWORDFISH
Truffle Baked Potato, Lemon Thyme Beurre Blanc
36.
GRILLED KING SALMON
Malbec and Balsamic Reduction
35.
SAUTÉED HALIBUT
Wild Muchroom Risotto, Pea Purée, Morel Sauce
37.
GRILLED CHICKEN
Lime & Sweet Garlic
32.
CHOPPED BUFFALO STEAK
Goat Cheese, Shiitake Mushrooms, Peppercorn Sauce
32.
VEAL SCALLOPINE CITRON
39.
SKIRT STEAK FRITES
Zinfandel Sauce
45.
FILET MIGNON
Roquefort Crust & Dauphinoise Potatoes
47.
DRY AGED SIRLOIN 'STEAK AU POIVRE'
48.
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.