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 $60
Add wine pairing for $30
Appetizers
Gazpacho | Peach & apricot soup topped with house-made peach salsa (VG) (GF)
Tuna Tartare | Sushi grade ahi tuna with ginger soy glaze, sesame soil, wonton crisp & rice wine pickles (DF)
Maine Mussels | Half pound of MDI mussels steamed in red curry sauce with cilantro & served with house bread
Pork Belly | Sousbise dusted with fennel ash & served with an apple slaw (GF)
Salad
Caprese | Heirloom tomatoes, burrata, pesto & balsamic glaze (GF) (VG)
Melon & Pineapple | Compressed watermelon, honeydew & grilled pineapple with mint vinaigrette (VG) (GF)
Entrees
Fish | Pan fried cod topped with lemon piccata sauce, saffron rice & roasted rainbow baby carrots (GF)
Bistro Steak | Served with roasted fingerling potatoes, asparagus & topped with bordelaise sauce (GF)
Statler Chicken | Dusted with Herbs de Provence & served with miso mashed potatoes, broccolini & lemon butter sauce (GF)
Zucchini Noodles |Zucchini noodles with shared tomato & garlic sauce topped with Vietnamese herbs & pickled cucumbers (GF) (VG)
Dessert
Mousse | Dark chocolate, chocolate shell, Vespertino whipped cream (V) (GF))
Ice Cream | Lemon ice cream swirled with speculoos cookies (V)
Sorbet | House-made Piña Colada sorbet topped with toasted coconut (VG) (GF)