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
Cajun Tofu | Fried and served with remoulade & bell pepper medley (VG) (GF)
Chowder | Butter poached Maine lobster, crisp potatoes, house cured bacon, & sherry béchamel.
Ceviche | Sushi grade tuna & salmon with capers, asparagus, onion, tomato, chili over cucumbers with a lemon & mint vinaigrette with crisped points (DF)
Bulgogi Pork Belly | Gochujang & pear marinated, slow braised and cast iron seared. Served over sticky rice & pickled vegetables (GF)
Salad
Kale Salad | Shredded beet, pistachio, carrots, roasted chickpeas, cranberries with carrot ginger dressing (GF) (VG)
Fried Goat Cheese | Arugula, walnuts, mushrooms, red onion, sun-dried tomatoes, rosemary balsamic glaze (V) (GF)
Entrees
Chili Salmon | Served over coconut rice with stewed peppers, asparagus & tomato (DF) (GF)
Bistro Steak | Chipotle demi glaze, chive crema, sweet potato & parsnip latkes served with braised spinach (GF)
Wild Boar | Ragu served over polenta cakes with sun-dried tomatoes & parsley (GF)
Stir Fry | Rice noodles, sesame, sweet soy, ginger, shiitake, blistered scallions & fresh asparagus (GF) (VG)
Dessert
Mousse | Dark chocolate, chocolate shell, Vespertino whipped cream (V) (GF))
Ice Cream | Maine sea salt & olive oil with sesame & cardamom brittle (GF) (V)
Tart | Turmeric & blood orange tart with almond & fig crust with toasted coconut (VG) (GF)