Fresh Pasta & Entrees
Coq Au Vin
Burgundy wine braised chicken thighs, applewood smoked bacon, mushrooms, garlic, pearl onions over gemelli pasta
$29
Duck Confit (GF)
Leg and thigh duck quarter, cooked French confit style and served with red wine braised cabbage, herb roasted potatoes and duck au jus
$36
Baked Fisherman’s Platter (AGF)
Local haddock, gulf shrimp, fresh sea scallops baked in lemon, butter, white wine with butter crumbs, served with herb roasted potatoes and grilled vegetables.
$39
Pomegranate and Date Lacquered Salmon (GF)
Faroe Island salmon glazed with pomegranate and date molasses, pan seared and served with herbed rice and buttered broccoli
$34
Haddock Provencal (AGF)
Fresh baked haddock with buttered crumbs served over a mushroom, spinach, tomato compote and herb roasted potatoes
$32
Swordfish Kabob (GF)
Lemon & fresh thyme marinated swordfish kabobs with rice pilaf and grilled vegetables
$29
Seared Sea Scallop (AGF)
Day boat sea scallops over curried apple butternut squash bisque with rice pilaf and roasted butternut confetti
$38
Half Rack of Lamb (GF)
Free range 1/2 rack of New Zealand lamb, rubbed with garlic, fresh thyme, rosemary, Dijon, olive oil, served with rice pilaf and buttered broccoli
$54
Grilled Filet Mignon (GF)
10oz barell cut Angus tenderloin grilled and topped with applewood smoked bacon, Maytag blue cheese compound butter served with herb roasted potatoes and buttered broccoli
$52
House Ravioli
Butternut squash, goat cheese and caramelized onion ravioli, sauteed in a Mascarpone sage cream sauce, topped with butternut squash confetti
$29
Fried Plates