To Begin:

Pot Pie of Escargot with Butter, Garlic, and Fresh Herbs 11~
Smoked Salmon with Capers, Red Onion, Tomato, and Whole Wheat Toast Points 15~
Prince Edward Island Mussels Steamed in White Wine, Butter, Garlic, and Herbs 15~



Classic Caesar with Garlic Croutons and Parmigiano Reggiano Cheese smaller 6~
larger 10~
Mesclun Greens with Balsamic Vinaigrette, Toasted Pecans, and Cherry Tomatoes
smaller 6~ larger 10~
add Grilled Portobello Mushroom 3~
add Fresh Mozzarella or Chèvre 4~
add “Oven Fried” Chicken Breast or Petite Salmon Filet 6~


Grilled Mixed Vegetable Ravioli with an Artichoke-Lemon Butter Sauce, Roasted Red Peppers,
and Parmesan 20~
Mac & Cheese ~ Penne Pasta with a Creamy Three-Cheese Sauce topped with Panko Bread
Crumbs and Bacon 17~



Maine Style Crab Cakes with Herb Roasted Potatoes and Lemon Herb Aioli 28~
Pecan-Panko Crusted Rainbow Trout with Honey Lemon Butter and Herb Roasted Potatoes
Oven Roasted Half Duck (breast and leg) with Raspberry Demi-Glace and Mashed Potato
Oven Roasted Beef Tenderloin with Mashed Potato and a Red Wine Mushroom Demi-Glace
Rack of Grass-Fed Australian Lamb with Mashed Potato and Herbed Demi-Glace 32~
“Oven-Fried” Breast of Chicken ~ Herb and Panko crust with light Dijon cream sauce and
Mashed Potato 22~
Roasted Pork Tenderloin with Citrus Reduction and Mashed Potato 24~
Pan Seared Vegetable Dumplings with Spicy Soy Vinaigrette 10~

All entrees served with vegetable medley

Please be aware that our menus change frequently.

Please notify your server if a person in your party has a food allergy.

No Separate Checks Please.