DINNER
SMALL PLATES
FORELLE PEAR SALAD 14
White Wine Poached Pears, Baby Greens,
Red Radish, Shaved Parmigiano,
Spicy Pecans, Maple Cider Vinaigrette
GREEK BABY KALE SALAD 15
Cucumber, Heirloom Cherry Tomatoes,
Kalamata Olives, Crumbled Feta, Tarragon
Vinaigrette
SWEET ONION BISQUE 14
Shallots, Red Onion, Sweet Onion Thyme
CANTONESE BRAISED PORK BELLY BUN 7
each
Fried Bao Bun, Chinese Celery
SALMON TARTARE* 14
Avocado, Fennel & Radish Slaw, Pickled Onions,
Spicy Sauce, Ponzu Reduction, Lavash
WILD MARINATED MUSHROOM TOAST 14
Red Onion, Boursin Cheese, Grilled House Made Wheat Bread
MUSSELS BOUILLABAISSE 14
P.E.I Mussels, Fennel Broth, Pernod, Grilled
Rosemary Focaccia, Fennel & Radish Slaw
MAPLE BROOK BURRATA 14
Heirloom Cherry Tomatoes, Basil Pesto, Micro Basil,
Balsamic Reduction, Focaccia Crostini
LARGE PLATES
LAMB BOLOGNESE 28
House Made Pappardelle,
Creme Fraiche, Mint Pesto
FRESH CAUGHT HALIBUT 34
Charred Corn, Edamame, Shallots, Red
Peppers, Basil, Crispy, Roasted Red Pepper
Reduction, Crispy Shallots
14 oz. GRILLED RIBEYE 45
Herb Roasted Fingerling Potatoes, Asparagus, Zinfandel Demi-Glace
FUSILLI 27
Yellow Pepper and Tomato Confit Sofrito,
Shrimp, Basil
GIANNONE FARMS BRICK CHICKEN 32
Herb Roasted Fingerling, Asparagus, Natural Jus
OVEN ROASTED SALMON* 27
Butter Roasted Beets, Arugula, Maple Vinaigrette, Herb Whipped Goat
Cheese
SHORT RIBS 32
Red Wine Braised Short Ribs, Creamy
Cheddar Polenta, Broccolini
SEARED CAULIFLOWER STEAK 22
Parsnip Puree, Winter Quinoa, Crispy
Shallots, Pine Nuts
Please inform your server of any food allergies or dietary restrictions and our Chef will be happy to accommodate your needs.
*Consuming raw or undercooked food may increase your chance of foodborne illness
V - Vegan, GF - Gluten Free