brunch   |   lunch  |  dinner  |  wine

 

Dinner Menu

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Appetizers

Foie Gras ~ port reduction, figs, crostini [$18]

Octopus a la Plancha ~ lemon shallot dressing [$15]

Escargots ~ garlic, butter, parsley, toasted brioche [$10]

Cheese Plate ~ Chef’s selection, fig spread, candied pecans & crostini [$13]

Potato Latke ~ sour cream & homemade apple chutney [$8]

Warm Goat Cheese Tart ~ caramelized onions, walnuts, truffle honey, apple relish [$10]

Giant Pretzel ~ pimento cheese spread [$10]

Ceviche Del Dia ~ tortilla chips [$12]

 

Soup and Salad

Soup of the day ~ [$7]

Summer Salad ~ arugula, watermelon, goat cheese, balsamic [$9]

Classic Caesar Salad ~ homemade croutons, parmesan, lemon [$9]

House Salad ~ local greens, cucumber & tomato, house vinaigrette [$6]

Quinoa and Arugula Salad ~ grapes, cucumber, orange, candied pecans, fresh herb and lemon EVOO [$9]

Add to any Salad ~ Grilled Chicken [$4] Local Shrimp [$7]

 

Entrees

Braised Duck Leg ~ mushroom & pea risotto [$25]

Chicken Francaise ~ capers, lemon butter sauce, cappellini [$18]

Day Boat Sea Scallops ~ cauliflower puree, corn nage, chorizo oil [$27]

Filet Mignon ~ truffle mashed potatoes, chef’s vegetable $30 Add Foie Gras [$10]

Wiener Schnitzel ~ German fried potatoes, braised red cabbage Pork $18 Veal [$23]

Basil Ricotta Gnocchi ~ wild mushrooms, English peas, pancetta, porcini cream [$20]

Bucatini Bolognese ~ sweet Italian sausage bolognese, ricotta salata [$23]

Royal Reds ~ chimichurri, Cuban rice & beans, mango salsa [$25]

Faroe Island Salmon ~ ancient grains, leek buerre blanc [$26]


Chef’s Vegetable [$6]
German Fried Potatoes [$4]
Braised Red Cabbage [$4]
Mashed Potatoes [$4]

 

A $3.00 service charge will be added for the kitchen to prepare shared plates. Prices subject to change.
20% gratuity will be added to parties 6 or larger.
*Consuming raw and undercooked meats, poultry,seafood, shellfish or eggs may increase your risk of foodborne illness.