Established in 1989
Soup du Jour
Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for daily variety
Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade
Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Toast Points.
Warm Potato Pancakes, Creme Fraiche & Caviar.
Wild Maine Mussels
Steamed with White Wine, Tomatoes, Thyme, Butter & lemon.
Puff Pastry, Garlic, Butter, Fresh Herbs & a touch of cream.
Local Greens, Maple Vinaigrette, Granny Smith Apples, Candied Walnuts &
Romaine Lettuce, House-Made Caesar Dressing,
Warm Duck Confit & Croutons.
Grilled Honey Brined Pork Chop
Honey, Soy & Sriracha Glaze, Truffle Mashed Potatoes &
Fried Brussels Sprouts
Pan Seared Filet of Beef
Truffle Mashed Potatoes, Seasonal Vegetables &
Green Peppercorn Sauce
Pan Roasted Duck Breast
French Green Lentils, Haricots Verts & Sauce Bigarade.
Roasted Chicken Breast
Crispy House Cured Guanciale Pan Jus, Truffle Mashed Potatoes &
Roasted Red Pepper Confit & Calamata Olives
Walnut Crusted Rainbow Trout
Mushroom-Saffron Risotto, Seasonal Vegetables &
Lemon Brown Butter
House-Made Potato Gnocchi
Porcini Cream Sauce
-Chef Zachary Corbin-
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food- borne illness, especially if you have certain medical conditions