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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DESSERTS

 

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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