Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Thai Shrimp Fritters

25

Fried crispy and fluffy Shrimp fritters served with lime mayo and curried garlic chili soy.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pates or terrines, olives, dips and mustards.

Lobster Mac and Cheese

29

Maine lobster meat tossed with white wine, saffron cream, white cheddar, gemelli pasta, fresh dill and toasted bread.

Spread Trio

19

Lemon curry split peas puree with turmeric, fresh dill yogurt tzatziki and cowboy caviar made with a mixture of black eyed peas, avocado, roasted peppers, tomato, scallions, lime and Garlic. Served with crostini’s, corn tortilla chips and fresh veggies.

Our SOUP

Cream of Butternut Squash

16

Creamy butternut squash puree finished with honey and toasted pumpkin seeds.

Our SALADS

Harvest Salad

18

Spinach tossed with dried cranberries, quinoa and smoked chicken in an orange balsamic vinaigrette. Topped with toasted almonds and goat cheese.

Fall Romaine

18

Fresh romaine with avocado, oven roasted tomatoes, grapes, creamy cashew dressing and a parmesan wafer.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

44

Grilled Filet of Beef tenderloin served with cabernet demi-glace, white truffle mashed potatoes and garlic crouton.

Chili Crusted Salmon

40

Grilled and served with roasted pepper cream, tzatziki aioli, ginger carrot coleslaw and crisp shoestring potatoes.

Tuscan Chicken Scaloppini

36

Thinly pounded pan fried chicken breast sautéed with olive oil, tomato, spinach, basil, garlic, white wine, parmesan and bacon. Served over angel hair pasta.

Vegetarian Delight

29

Roasted butternut squash, chick peas, sweet potato, apples, honey and toasted walnuts. Tuscan salad with artichoke hearts, roasted peppers, fresh mozzarella and house vinaigrette. Cheese and mushroom duxelle filled puff pastry, baked and served with garlic herb mayo.

Skirt Steak

46

Grilled with our house coffee rub, layered with wild mushrooms, blue cheese and a roasted shallot demi-glace.

Bone-In Pork Chop

41

Grilled and topped with an Applejack demi-glace, sweet and sour fruit agrodolce and sweet potato gnocchi.

A la carte SIDES

Starch

Gratin Dauphinois Potatoes

7

Baked thinly sliced potatoes layered with cream and garlic.

Vegetable

Market

7

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Chocolate Orange Pudding Cake

16

Layered with puff pastry and orange scented chocolate custard. Finished with chocolate ganache and served with vanilla sweet cream and toasted hazelnuts.

Apple Caramel Cake

16

Moist spice cake filled with granny smith apples, served warm with salty caramel, vanilla whipped cream and candied pecans.

Pumpkin Panna Cotta

16

Spiced cream layered with roasted pumpkin, praline and a cardamom cookie.

No substitutions please. Please advise your server if you have food allergies or intolerances.