Dinner Menu


Soup du Jour


Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection

-2.50 Each-

Ahi Tuna Tartare
Asian Vinaigrette, Quick Pickled Cucumber, Wasabi cream  & Crispy Rice Chips


Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini


Maine Mussels
Smoked Onion & Tomato Saffron Broth


Garlic, Butter, Fresh Herbs, Puff Pastry & a touch of cream


Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade



Organic Mixed Greens, Feta Cheese, Wilted Carrots, Pistachios
& Raspberry Vinaigrette



Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing




Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Cipollini Onions
&  Wild Mushroom Butter


Grilled Salmon
Summer Pepper and Potato Hash, &
Beurre Blanc



House Made Potato Gnocchi
Grilled Corn, Basil Pesto, Cherry Tomatoes &
Buffalo Mozzarella


Honey Brined Statler Chicken
Truffle Mashed Potatoes, Creamed Spinach &
Two Mustard Cream Sauce


Long Island Duck Breast
Truffle Mashed Potatoes, French Green Beans,
Grand Mariner Roasted Peaches & Orange Gastrique



Pan Seared Filet of Beef

Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe  & Choice of Sauce:
Tomato Truffle Butter, Blue Cheese Herb Butter, or
Veal Demi Glace



Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto
Fried Brussels Sprouts


-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