brunch   |  dinner  |  wine

 

Dinner Menu

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Appetizers

Foie Gras ~ quince & apple puree, sauternes grapes [$19]

Escargots ~ garlic, butter, parsley, toasted brioche [$11]

Cheese Plate ~ Chef’s selection, fig spread, candied pecans & crostini [$14]

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

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

Bahamian Conch Fritters ~ sriracha honey [$10]

Giant Pretzel ~ pimento cheese spread [$10]

Ceviche Del Dia* ~ tortilla chips [$13]

Local Oysters ~ Chef's preparation [MP]

 

Soup and Salad

Soup of the day ~ bowl [$7]

Roasted Beets ~ goat cheese, beet vinaigrette [$9]

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

Spinach Salad ~ fig vinaigrette, Pt. Reyes Blue, candied pecans, dried cherries [$10]

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

Quinoa & Arugula Salad ~ grapes, cucumber, orange, candied pecans, fresh herb and lemon EVOO [$10]

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 [$19]

Filet Mignon ~ trinxat, wild mushroom demi [$32] Add Foie Gras [$12]

Wiener Schnitzel ~ German fried potatoes, braised red cabbage Pork [$19] Veal [$23]

Faroe Island Salmon ~ ancient grains, roasted root vegetables, coconut miso [$27]

Royal Red Shrimp ~ Cuban style rice & beans, chimmichurri, mango salsa [$25]

Cauliflower and Chickpea Curry ~ zucchini, golden raisins, saffron coconut curry [$26]
Ricotta Gnocchi ~ lump crab, peas, tarragon cream [$26]


Chef’s Vegetable [$6]

Trinxat [$6]
German Fried Potatoes [$4]
Braised Red Cabbage [$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.