The Menu
We are offering table service by reservation Tuesday thru Saturday night. Guests sitting at the bar have an option of ordering the full four course offering or A la carte.
Four Course Dinner $65
Add wine pairing for $30
Appetizers
Potato Soup | Potato soup cooked in charred allium stock with pickled celery & roasted carrot (VG) (GF)
Seared Tuna | Sesame seed crusted ahi tuna served with pickled ginger, compressed cucumber, togarashi mayo & tamara soy glaze (DF)
Maine Mussels | Half pound of MDI mussels steamed in apple cider with lardons & house bread (DF)
Lamb Kefta | Ground lamb served with red onion, confit fennel & tzatziki (GF)
Salad
Cranberry & Kale | Kale with cranberry vinaigrette, baked sweet potato & feta (GF) (V)
Apple & Pear | Romaine lettuce toasted in an apple cider vinaigrette with onion, apples, pears & candied walnuts (VG) (GF)
Entrees
Fish | Seared salmon dusted with leek ash, citrus gel, pickled mustard seeds & Swiss chard (GF)
Bistro Steak | Served with turnip puree, charred Brussel sprouts & cranberry demi-glace (GF)
Duck | Pan seared duck breast with port wine demi-glace, beet puree, roasted parsnip & watercress salad (GF)
Squash |Roasted squash with wild mushrooms, chili agave, cilantro & lime zest (GF) (VG)
Dessert
Mousse | Dark chocolate, chocolate shell, Vespertino whipped cream (V) (GF))
Plum Galette | Fresh plums baked with agave in French pie crust (VG)
Creme Brûlée | House-made traditional white chocolate creme brûlée (V) (GF)
9-6-22