Dinner Menu
Appetizers
POKE TUNA* - 14
Avocado, local micro-greens, crisp wontons, wasabi
CHEESE PLATE - 13
A selection of three artisan cheeses, walnut bread, house-cured olives, figgy jam
THAI CALAMARI - 12
Sweet-chili sauce, Asian slaw
SICILIAN TOMATO BRUSCHETTA - 10
Roasted Sicilian tomatoes, fresh Cleveland Creamery goat cheese, pesto, balsamic syrup
BLUE CRAB CAKE - 12
Sweet corn and applewood smoked bacon relish, Creole butter
HOMEMADE POTATO GNOCCHI - 14
Fresh English peas, grilled pancetta, morel mushroom-parmesan cream
Salads
Add grilled salmon to your salad for 8.00 or chicken for 6.00
ARUGULA SALAD - 8
Roasted baby beets, spiced sunflower seeds, Point Reyes blue cheese, avocado vinaigrette
HOUSE SALAD - 8
Red oak lettuce, candied pecans, granny smith apples, fresh Cleveland Creamery goat cheese, apple-balsamic vinaigrette
CHOP SALAD - 9 / 13
Crisp romaine lettuce, salami, turkey, provolone, house-cured olives, peppers, tomatoes, garbanzo beans, red wine vinaigrette
HEARTS OF ROMAINE CAESAR SALAD - 7
Romaine lettuce, shaved parmesan cheese, garlic croutons, house-cured olives
Soups
CREAMY ASPARAGUS SOUP - 4 cup / 6 bowl
Applewood smoked bacon, chive cream
CHILLED CUCUMBER SOUP - 4 cup / 6 bowl
Smoked salmon tartar, local micro-cress
TODAY'S SOUP A.Q.
Main Courses
BRAISED CANADIAN SALMON* - 25
Spinach, fennel and artichoke saute, vermouth-scented basmati rice, tapenade vinaigrette
MIXED GRILL* - 30
Grilled flank steak, shrimp and Creminelli Italian sausage served with olive oil crushed fingerling potatoes and salsa verde
BERKSHIRE PORK TENDERLOIN* - 25
Swiss chard, crisp cheddar polenta, tomato jam
ROASTED KING FARM'S CHICKEN - 26
Spring onion mashed potatoes, grilled asparagus, morel mushroom jus
FETA-CRUSTED LAMB CHOPS* - 29
Mediterranean orzo salad, baby zucchini, tatziki and chili sauce
SPAGHETTI CASSANDRA - 17
Roasted King Farm's chicken, sun-dried tomatoes, spinach, feta cheese, garlic, chili flake and olive oil
OVEN ROASTED ALASKAN HALIBUT - 27
Zucchini fritter, spring onion salad and green tomato-watermelon salsa
BEEF WORTHINGTON* - 32
Twin 4 oz. filets, potato gratin, sautéed spinach, blue cheese-mushroom demi glaze
BACON SPIKED SCALLOPS - 26
Saffron risotto, sautéed garden vegetables, citrus butter
GARDEN VEGETABLE PLATE - 16
Roasted beet, apple and blue cheese salad, spring onion potato puree, orzo pasta salad, grilled aspargus, artichoke-spinach saute, tomato jam
Lighter Fare
All our sandwiches are served on locally baked bread and are accompanied by our house-made dill pickle, hand-cut chips, fries or coleslaw
SPINACH-ARTICHOKE FONDUE - 9
Flat bread chips
ANGUS BURGER* - 12
Half-pound Black Angus beef, lettuce, tomato, onion, bacon, cheddar
GRILLED THAI BEEF SALAD* - 13
Marinated flank steak, spinach, peppers, spiced peanuts, ginger vinaigrette
SOUTHWEST GRILLED CHICKEN SALAD - 12
Grilled chicken breast, corn, black beans, crisp tortillas, jack cheese, roasted jalapeño ranch
CRAB CAKE SANDWICH - 12
Lettuce, tomato, tartar sauce
On the Side
SAUTÉED SPINACH - 4
GRILLED ASPARAGUS - 6
TODAY’S VEGETABLE - 4
SPRING ONION MASHED POTATOES - 4
GRUYERE POTATO GRATIN - 6
We strive to uphold the time-honored tradition of using as many local, natural and sustainable ingredients as possible. We believe strongly in the farmer-to-chef concept and work with local purveyors to feature locally grown fruits, vegetables and meats as well as organic free range eggs and sustainable aquaculture.
To better serve all of our guests, parties of eight or more will be given one check, and a 20% gratuity will be added to the check.
*Eating raw or undercooked meats and seafood can be hazardous to your health.