Piping hot crock of caramelized Spanish onions in a veal broth topped with herb crouton and melted Gruyere cheese

Mixed field greens tossed with honey balsamic vinaigrette, grape tomatoes, topped with spun carrot

chopped hearts of romaine lettuce, toasted croutons and lemon/anchovy dressing served in a crispy parmesan cup

Extra anchovies $4

mixed field greens tossed with maple glazed pecans, crumbled gorgonzola, and roasted apples in a cranberry mimosa vinaigrette

Roasted heirloom beets marinated and served with chevre cheese, wilted spinach, warm bacon vinaigrette, topped with green apple slaw

panko breaded lump and claw crab cake, fried and served on a brioche roll with lettuce, tomato, onion, and caper tartar sauce

6oz filet of grilled beef sirloin served with caper aioli and jazz fries

penne pasta tossed with roasted apples in a pumpkin/cheddar cream sauce topped with seasoned breadcrumbs then baked

Alaskan smoked salmon sliced thin, topped with melted Jarlsberg cheese on buttery toasted Ciabatta bread served with a side of caramelized onion/pomegranate marmalade

sundried tomato tortilla grilled and filled with mixed field greens, roasted leg and thigh meat, pulled and tossed with diced Granny Smith apples in a Dijon mayonnaise

pan seared jumbo sea scallops served over creamy pancetta risotto and topped with miso glazed wild mushrooms

roasted acorn squash filled with Israeli couscous, grilled zucchini, craisins, and chic peas, served in a warm spiced tomato/coconut broth

½ lb. certified Angus beef patty grilled to your liking, topped with smoked bacon, melted French Brie cheese, and Bourbon/apple butter on a toasted brioche roll

12oz panko breaded fillet of Alaskan Cod, fried and served with caper tartar sauce, green apple slaw, and a side of sweet potato fries

Piping hot crock of caramelized Spanish onions in a rich veal broth topped with herb crouton and melted Gruyere cheese

Alaskan smoked salmon sliced thin, topped with melted Jarlsberg cheese on buttery toasted Ciabatta bread served with a side of caramelized onion/pomegranate marmalade

panko breaded lump crab cakes fried and served on a bed of lettuce with caper tartar sauce and lemon zest

fried risotto croquettes stuffed with prosciutto di parma and fresh mozz served with house made marinara and shaved romano cheese

Granny Smith apple filled with French Brie cheese and Fig jam, roasted and finished with rosemary honey, served open faced with toasted baguette

One pound P.E.I. black mussels steamed in a white wine/butter broth with garlic, chopped parsley, and lemon, topped with toasted baguette

Mixed field greens tossed with honey balsamic vinaigrette, grape tomatoes, and topped with spun carrot

Chopped hearts of romaine lettuce, toasted croutons and lemon/anchovy dressing served in a crispy parmesan cup

Extra anchovies $4

mixed field greens tossed with maple glazed pecans, crumbled gorgonzola, and roasted apples in a cranberry mimosa vinaigrette

roasted heirloom beets, marinated and served with chevre cheese, wilted spinach, warm bacon vinaigrette, topped with green apple slaw

free range chicken breast roasted and served with jalapeno/cheddar cornbread waffles, braised greens and finished with local organic honey

pan seared fillet of Atlantic Salmon served over sweet potato hash with caramelized brussels sprouts and dried cranberries, finished with pecan brown butter

8oz center cut Choice filet of beef tenderloin grilled and served over roasted garlic mashed potatoes and braised broccolini, finished with Cabernet demi

roasted acorn squash filled with Israeli couscous, grilled zucchini, craisins, and chic peas, served in a warm spiced tomato/coconut broth

caramelized jumbo sea scallops seared over turmeric root vegetable puree topped with a toasted walnut/rosemary gremolata oil

oven roasted pork tenderloin sliced and served over jasmine rice, topped with a sweet and sour pear chutney

penne pasta tossed with roasted apples in a pumpkin/cheddar cream sauce topped with seasoned breadcrumbs then baked

Cognac marinated elk loin medallions grilled and sliced over fresh cut egg fettuccine tossed with wild mushrooms in a rich Dijon cream sauce

½ lb. certified Angus beef patty grilled to your liking, topped with smoked bacon, melted French Brie cheese, and Bourbon/apple butter on a toasted brioche roll served with a side of house cut jazz fries

pan roasted fillet of wild caught Sea Bass served over creamy pancetta risotto and topped with miso glazed wild mushrooms

12oz panko breaded fillet of Alaskan Cod, fried and served with caper tartar sauce, green apple slaw, and a side of sweet potato fries

With or without cheese. Served with fries

Served with fries

Served with fries

Butter or red sauce

Served with fries

With vanilla bean ice cream

With house made ice cream

Bordeaux, France, bottle $32

Sicily, bottle $32

Italy, bottle $32

Umbria Italy, bottle $32

Chile, bottle $32

Mosel Germany, bottle $32

California, bottle $32

Germany, bottle $32

Seneca Lake, Finger Lakes, bottle

Columbia Valley, Washington, bottle

Mission Grove CA, bottle $32

South Australia, bottle $32

Italy, bottle $32

Rioja, Spain, bottle $32

Tuscany, Italy, bottle $32

Mendoza, Argentina, bottle $32

Mendoza, Argentina, bottle $32

California, bottle $40

Willamette Valley, Oregon, bottle

Mendoza, Argentina, bottle

Napa Valley, California, bottle

Sonoma, California, bottle