Full menu
Cured Ham Panini
$10.00
Served with fontina and caramelized onions.
Frittata
$9.00
Filled with leeks, russet potato, spinach, and Cheddar.
Mussels
Served with leeks, garlic, and herbs in a sambuca broth.
Mixed Marinated Olives
A medley of olives marinated with garlic, herbs, and a hint of citrus, typically including ingredients like rosemary and olive oil. Contains allium.
Bruschetta
Served with peppers, goat cheese, basil, and portobello mushroom.
Pan-Seared Scallops
$15.00
Served with wild rice finished with dill oil.
Mushroom Risotto
Served with truffle oil.
Smoked Salmon
$14.00
Over mixed greens with capers, red onion, and mint oil.
Fried Herbed Polenta
$8.00
Served with chive oil.
Artisan Cheese Plate
A curated selection of artisan cheeses, typically accompanied by a variety of accompaniments such as fruits, nuts, honey, and bread or crackers.
Burger Slider
Served with caramelized onion, brie, and micro greens.
Pasta Chips
Served with fresh mozzarella, roasted peppers, tomato, basil, and olive ragu.
Maine Crab Meat
$16.00
In red lentils with leeks, pancetta, baby arugula, and sherry cream finished with chive oil.
Vegetable Napoleon
$11.00
Herbed russet potato, eggplant, roasted peppers, and goat cheese. Topped with micro greens and balsamic glaze.
A curated selection of handcrafted cheeses accompanied by a variety of fruits, nuts, and bread for pairing.
Stuffed Swiss Chard
$12.00
Filled with mozzarella and prosciutto. Served with tomato cream sauce.
PEI Mussels
Served with leeks, chorizo, and capers in an herbed tomato white wine sauce with garlic crostini.
Boneless Short Rib
Over soft herbed polenta, roasted mushroom, red onions, celery root, Madeira reduction, and roasted chestnuts.
Warmed Spinach Salad Dinner
Tossed with roasted portobello, smoked bacon, pine nuts, and oven-roasted tomatoes dressed with sherry vinegar and extra virgin olive oil.
Endive and Watercress Dinner
Served with baby shrimp, tossed with beets, shaved fennel, and farro finished with blood orange dressing.
Mixed Greens Dinner
Served with balsamic glaze and tasty tom tomatoes.
Red and White Romaine Dinner
Served with homemade Caesar dressing and crouton sticks. Raw.
Grilled Pork Rib Chop
$27.00
Served with sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce.
Duck Confit
$29.00
Served with fettuccine, porcini, sun-dried tomatoes, leeks, and tuscan kale, finished with Marsala wine sauce.
Pan-Roasted Salmon
$28.00
Wild rice, pomegranate, roasted brussels sprouts, and olive tapenade finished with dill oil.
Grilled Tuna and Caramelized Scallops
Over black pepper linguine with leeks, sugar snap peas, and grape tomatoes, in a saffron cream sauce.
Grilled Loin Lamb Chop
$34.00
Over white bean ragu with purple top turnips, shallots, baby carrots, spinach, finished with a natural reduction.
Panko Crusted Tilapia
$25.00
Roasted Yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, and fried scallion, finished with mint oil.
Sautéed Mahi
Over israeli couscous, with harissa, pearl onion, baby zucchini, and baby bok choy, finished with basil oil.
Spinach Pappardelle
$21.00
Tossed with roasted butternut squash, vidalia onions, and parsnips, in a walnut sage cream topped with Gorgonzola.
Pan-Roasted Statler Chicken Breast
Boursin risotto with leeks, roasted acorn squash, and asparagus, finished with natural reduction.
Grilled Flat Iron
$30.00
Brie garlic mashed with broccoli rabe, roasted mushrooms, and cippolini, finished with a red wine reduction.
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