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

◊Sausage, Red Pepper, Arugula, Pickled Onion, Lusty Monk Aïoli & Prima Donna 11

◊Asparagus, English Peas, Watermelon Radish, Basil Pistou
& Feta 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 spinach and poppy seed crisps

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

◊LOCAL TOMATO PLATE 13
with extra virgin olive oil, crumbled feta and basil chiffonade

◊GOAT CHEESE GRATIN 12
with hibiscus marmalade and herb crostini

SEARED SCALLOP 16
with spring pea puree, baby carrots, crumbled feta, crispy speck alto and lemon-cumin aïoli

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

◊STRAWBERRY BIBB SALAD 9
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta and strawberry 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

LEMON-CUMIN ROASTED BABY CARROTS 5

CHEDDAR, BACON & CHIVE POTATO CAKES 4

ENGLISH PEAS 4

FRENCH GREEN BEANS 5

HAND-CUT FRIES 4

LEMON SCENTED 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 rhubarb glaze, crème fraiche mashed potatoes and French green beans

◊SHRIMP RISOTTO 24
creamy arborio rice with garlic sautéed shrimp, pea shoots, shaved fennel, English peas, crumbled feta and fresh mint

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

◊FILET MIGNON 33
with charred spring onion butter, red wine demi-glace, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 19 
with preserved lemon vinaigrette and a strawberry Bibb lettuce salad with toasted pecans and crumbled feta

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, English peas 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 strawberry-lime beurre blanc, local strawberry salad, lemon scented grain medley and sautéed greens

◊SEASONAL VEGETABLE RATATOUILLE 19
lemon scented grain medley and a fennel, red onion and tarragon salad

◊HERB MARINATED LAMB CHOPS 34
with vadouvan heirloom tomato chutney, lemon scented grain medley and sautéed greens

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

◊ Chef Features May 3-June 27

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.