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 Ceviche
Quick Pickled Onion, Cilantro, Lime, Chile, Cucumber, Avocado Crema
& Crispy Tortilla


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


Maine Mussels
Smoked Pork Broth & Bonito Flakes


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, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette



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




House Made Potato Gnocchi
Herb Roasted Butternut Squash, Extra Virgin Olive Oil, Parmesan
&  Ricotta


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


Grilled Salmon
French Lentil Ragu, Asparagus
& Mustard Cream Sauce



Roasted Cornish Game Hen
Bacon, Mushroom & Ricotta Stuffing, Truffle Mashed Potatoes,
French Green Beans & Sauce Chasseur



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