Menu
The Menu
We are offering table service by reservation and walk-in Monday thru Saturday night.
Guests sitting at the bar have an option of ordering the full four-course offering or à la carte.
We open at 5 PM and take our last seating at 8:30
Four Course Dinner | $70
First
Pork Belly | Maple glazed pork belly served over brussel sprout slaw (GF) (DF) (NF)
Pumpkin Soup | Roasted pumpkin, coconut milk, onion, ginger & pepitas (VG) (GF) (NF)
Maine Mussels | Kerala spiced mussels in a coconut tomato curry with jalapeño, mixed bell pepper, lime & cherry tomato (GF) (DF)
Shrimp | Blackened shrimp served with cheesy grits & romesco (GF)
Second
Beet & Grapefruit | Roasted beets, grapefruit, arugula, goat cheese & mint vinaigrette (GF) (V)
Greens | Hearty winter greens, Anjou pear, apple, pomegranate, radish & cranberry vinaigrette VG) (GF) (NF)
Main
Bistro Steak | Served with bonemarrow mashed potatoes & roasted brussel sprouts (NF) (GF)
Iranian Âsh-e Sak | Mushroom kofta, lentils, mint, lemon, spinach & basmati (NF) (GF) (VG)
Duck & Gnocchi | House-made gnocchi, duck confit, mushrooms in a herb cream sauce (NF)
Seared Salmon | Pan seared served with fennel & leek gratin, rosemary candied carrots & horseradish dill creme (GF) (NF)
Boar Fettucine | House-made fettuccine with boar sausage ragu, sundried tomato, leek, pangrattato & parmesan (NF)
Desserts
Novio’s Mousse | Dark chocolate, chocolate shell, Cointreau whipped cream (GF) (V)
Cannoli Ice Cream | Mascarpone, pistachio, chocolate, & ricotta (V)
Crème Brûlée | Seasonal egg nog crème brûlée (GF) (V (NF)
Tort | Dark chocolate & avocado tort served with brandied black cherry compote (VG) (NF)
