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 greens tossed with candied pecans, dried cranberries, and crumbled gorgonzola cheese, dressed in our maple/balsamic 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 cauliflower florets in a smoked gouda
cream sauce, topped with seasoned breadcrumbs then baked

dusted tentacles and ringlets flash fried, served with kimchi salad, and finished with house made Korean style BBQ sauce

panko breaded chicken cutlet fried and topped with prosciutto di Parma, melted Burrata, baby arugula, and green olive aioli on a ciabatta bun

Chef’s take on an Eastern European classic with braised pork shoulder, carrots, red potatoes, and cabbage in a light beet broth topped with dill sour cream

4oz fillet of wild caught salmon topped with lettuce, tomato, onion, pecan smoked bacon and sweet chili sauce on a toasted brioche roll

1⁄2 Lb. certified Angus beef patty grilled to your liking, topped with smoked bacon, melted Brie cheese, and cranberry jam served on a brioche roll with a side of house cut fries

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

lightly dusted tentacles and ringlets flash fried, served with kimchi salad, and finished with house made Korean style BBQ sauce

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

farm raised Canadian venison leg seared, sliced thin, topped with baby arugula salad, shaved parmesan, and blackberries, finished with a tarragon/pistachio vinaigrette

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 greens tossed with candied pecans, dried cranberries, and crumbled gorgonzola cheese, dressed in our maple/balsamic vinaigrette

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

Spanish style ground pork meatloaf wrapped in pecan smoked bacon and roasted, sliced and served over cheddar mashed potatoes and finished with wild berry BBQ sauce

pan seared 8oz fillet of wild caught Salmon served over butternut squash hash with dried cranberries and Swiss Chard, finished with Maple/Apple butter

roasted Japanese eggplant served in sweet chili/soy with fresh garlic over jasmine rice and garnished with red chili peppers and chopped scallions

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

slow roasted dark meat chicken served over traditional yellow rice with bell peppers and olives in a rich tomato gravy

Chef’s take on an Eastern European classic with braised pork shoulder, carrots, red potatoes, and cabbage in a light beet broth topped with grilled pork tenderloin and dill sour cream

penne pasta tossed with roasted cauliflower florets in a smoked gouda cream sauce, topped with seasoned breadcrumbs then baked

pan seared jumbo Sea Scallops served over creamy parmesan risotto and finished
with a sage and caper brown butter sauce

slow cooked boneless beef short rib tossed with pan seared potato gnocchi, caramelized brussels sprouts, and pomegranate seeds, served over a brown sugar/sweet potato puree

½ Lb. certified Angus beef patty grilled to your liking, topped with smoked bacon, melted Brie cheese, and cranberry jam served on a brioche roll with a side of house cut fries

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