Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets to create classical and modern versions of French bistro and European dishes. Please let us know about your allergies so we can create something special for you any time.

FLATBREADS

◊ASPARAGUS, MUSHROOMS, SHALLOT CONFIT, CHILI AIOLI & EMMENTALER 11

◊VESUVIO SAUSAGE, ARTICHOKE HEARTS, ROASTED TOMATOES & PRIMA DONNA 11

APPETIZERS & SMALL PLATES

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

◊SHRIMP, ARTICHOKE & BACON DIP 13
with baby kale and poppy seed crisps

TUNA TARTARE 14
salmon roe, avocado relish, shaved cucumber and crostini

◊FOIE PÂTÉ 16
with blood orange salad and herb butter crostini

CRISPY BRIE 12
walnut and herb crusted with tart cherry-Grand Marnier compote and crostini

◊SEARED ASPARAGUS SPEARS 12
with blood orange béarnaise and crispy speck alto

PRINCE EDWARD ISLAND MUSSELS 12/19
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

ARTISANAL CHEESE & CHARCUTERIE BOARD Mkt
with bistro inspired accoutrements

CHEESEBURGER* 11
with lettuce, red onion, mayonnaise and hand-cut fries, available with cheddar, Roquefort or Emmentaler

STARTER SALADS & SOUPS

◊MARINATED THREE BEAN SALAD 9
with confit tomatoes, little gem lettuce, crumbled feta and preserved lemon vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE 9
with vanilla bean vinaigrette, Roquefort crumbles and sesame Prima Donna crisp

MIXED GREEN SALAD 6
with fresh vegetables and creamy herb dressing

FRENCH ONION SOUP 7
with melted cheese

◊SOUP OF THE DAY Mkt
(Please ask your server)

sides

MARINATED THREE BEAN SALAD 4

HAND-CUT FRIES 4

ASPARAGUS & ROASTED MUSHROOMS 5

CHEDDAR, BACON & CHIVE POTATO CAKES 4

FRENCH GREEN BEANS 5

WILD GRAIN MEDLEY 4

BRUSSELS SPROUTS 5

CRÈME FRAICHE MASHED POTATOES 4

DAILY PLATES

MONDAY
Bouillabaisse

TUESDAY
Chef’s Locavore Plate

WEDNESDAY
Our Chef’s Mussels

THURSDAY
Whole Fish

FRIDAY
Fish & Chips Hook-N-Line Caught

SATURDAY
Beef Stroganoff

SUNDAY
Roasted Turkey Dinner

ENTRÉES

WEDNESDAY NIGHT SPECIAL – OUR CHEF’S MUSSELS 15
More for less with hand-cut fries, six wines at $10-$15 a bottle & live music

◊GRILLED SALMON*  26
with citrus, ginger and chive glaze, crème fraiche mashed potatoes and French green beans

◊GARLIC SHRIMP & ASPARAGUS RISOTTO 24
creamy arborio rice with garlic sautéed shrimp, asparagus, roasted mushrooms, Prima Donna and crispy shallots

STEAK FRITES 24
seared hanger steak, sliced and served with herbed Maitre d’butter and hand-cut fries

FILET MIGNON 33
with horseradish crème, port wine demi-glace, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 19 
with preserved lemon vinaigrette and a marinated three bean salad with confit tomatoes, little gem lettuce and crumbled feta

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, marinated three bean salad and Brussels sprouts

BISTRO MEATLOAF  24
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊PAN SEARED SEA SCALLOPS 33
with saffron-red pepper cream, basil pistou, wild grain medley and sautéed greens

◊VEGETABLE BOUILLABAISSE 19
seared asparagus, three beans, potatoes, baby kale and artichoke heart in a roasted tomato broth, served with herb crostini

◊GRILLED DUCK BREAST 28
with blood orange béarnaise, roasted potatoes and sautéed greens

◊BRAISED BEEF SHORT RIBS 31
with bacon-onion ragoût, crème fraiche mashed potatoes and Brussels sprouts

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
◊ Chef’s Features March 8 – May 2