Dinner Menu

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  S N A C K S 

“STEAK & EGGS” • deviled eggs & steak, sriracha powder, potato chip   4 


WILD BOAR spare ribs sesame – plum glaze   6


DUCK & cranberry rillette toasted house bread   5


  A P P S 

SOUP • of the momentbowl   8   cup   6


FRENCH ONION • built in an onion, truffled poached egg    9


SEAFOOD "stew"scallops, shrimp, mussels,

tomato - coconut - lime broth, crisp won ton   16


BEETS on display candied baby beets, poached pear,

citrus, goat cheese, pistachios, avocado vinaigrette   13


“POUTINE” • béarnaise, house fries, truffle cheese

with tenderloin tips   14   with lobster   17   combo   24


local CHEESE • apple – horseradish jam,candied marcona almonds,

marinated fruits, house fennel sausage, daniel’s nut & seed bread   18


G R E E N S  

house SALAD • bibb lettuce, tomato tartare, deviled egg, radish,

onion straws, brie de meaux cheese, black truffle vinaigrette   10


CAESAR • organic romaine, shredded parmesan cheese,

black garlic croutons, house caesar salad dressing   9


TOMATOES heirloom tomato "salad," sun dried tomato chutney,

green tomato croutons, arugula, avocado, pickled cabbage,

basil - pink peppercorn dressing   12


  S M A L L   P L A T E S 

BURGER “au poivre” ground tenderloin, fried egg, caramelized onions,

black pepper bacon, bourbon dijonnaise, white cheddar (chips or fries)   15


“POTATO & VEG” • potato wedges, sea salt, truffle aioli,

grilled vegetables, harissa oil   9


FLAT BREAD • duck pâté, grilled house pickles,

smoked bacon, first light farm goat cheese   12


“wicked good” LOBSTER ROLL • lemon aioli, house chips   16


  E N T R E E S 

VEAL & LOBSTER • poached lobster,

veal medallions, lobster cream, neufchatel potatoes   46


faroe island SALMON • rosemary – orange rub,

sautéed greens, bordeaux butter, wild mushroom risotto   34


free form LASAGNA • shrimp, king crab, scallops,

creamed spinach, tomato confit, lobster cream   42


crispy DUCK breast red wine - sour cherry reduction,

duck fat roasted potatoes & onions, "peas & carrots"   36


roasted free range CHICKEN • garlic – parmesan crusted,

natural reduction   25     add shaved black truffles   15


        grass fed FILET MIGNON • bacon wrapped, sauce bordelaise,

        gorgonzola butter, whipped potatoes, vegetable du jour  (8 oz.)   40


  S I D E S  

grilled ASPARAGUS   6,   TRUFFLE duchess potatoes   6, 

 house  FRIES   4,   wild & tame MUSHROOMS   5,  

side BIBB salad   7,   side CAESAR salad   6,   extra ROLLS   .75 each





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Margarita Cheese Cake

Pretzel Crust, Strawberry Whipped Cream, Candied Jalapenos,

(Frozen Shot Of “Petron”…Optional Upcharge)


Almond Cookie

 Vanilla - Almond Tuile, Chocolate Ganache, Raspberry Sauce

Vanilla Ice Cream


Banana Foster “French Toast’

Banana Bread, Foster Sauce,

Maple – Walnut – Bacon Ice Cream


“Cocoa Krispy” Ice Cream Sandwich

Salted Caramel Ice Cream, Espresso “Dip”


Duo Of Chocolate

Flourless Chocolate Tort, Dark Chocolate Sorbet,

Raspberry Coulis


Cupcake For 2

Blueberry – Vanilla Cupcake, Lemon Cream Cheese Frosting,

Blueberry – Pear Sorbet


Ice Cream / Sorbets Available








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