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