The Menu
We are offering table service by reservation Tuesday thru Saturday night. We will expand our days of service as appropriate.
Four Course Dinner $60
Add wine pairing for $30
Appetizers
Stuffed Delicata | Cider-glazed squash, stuffed with lentil & walnut puree, served, with turmeric infused apples, spiced coconut milk & crisp winter vegetable batons. (VG) (GF)
Chowder | Butter poached Maine lobster, crisp potatoes, house cured bacon, & sherry béchamel.
Tuna Nigiri | Thin sliced Ahi Tuna, sushi rice, cucumber, avocado, pickled carrot slaw & sweet soy. Served with Sri racha caviar & ginger vinaigrette. (GF)
Lamb Tenderloin | Wrapped in prosciutto, served with confit mushroom succotash & Cabernet beurre rouge. (GF)
Salad
Fall Fried Goat Cheese “Salad” | Served with maple bacon jam & winter greens dressed with a pink peppercorn vinaigrette
Crunch Salad | Shaved red cabbage, kale, carrots, scallions, dried cherries, toasted almonds & maple tahini dressing (VG) (GF)
Entrees
Scallops | Pan seared scallops with carrot risotto, smoked beet relish, sweet chili beurre blanc & roasted baby carrots (GF).
Bistro Steak | Black pepper cured & cast iron seared, with butternut squash fondant, andouille hash, maple candied brussel sprouts, and cajun demi glace.
Harissa Pork | Pork tenderloin, slow braised in African spices, with parsley rice, mint chutney served with roasted garlic & bell peppers with compressed eggplant (GF)
Potato Gnocchi | Simmered in garlic cream sauce with herbed cauliflower, arugula, shaved carrot & roasted beet served with aged balsamic & rosemary peanuts (VG)
Dessert
Creme Brûlée | Classic Creme Brûlée with orange zest (V) (GF)
Chocolate Pot de Creme | With Vespertino whipped cream and toasted pistachios (GF) (V)
Ice Cream | Peanut Butter Ice Crean served with marshmallow sauce and topped with peanut brittle (V)
Sorbet | Apple & Sparkling Cider (VG) (GF)