Lunch Menu

FLATBREADS

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

◊Asparagus, English Peas, Watermelon Radish, Basil Pistou
& Feta 11

APPETIZERS

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

◊GOAT CHEESE GRATIN 12
with hibiscus marmalade and herb crostini

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

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

SANDWICHES

◊TURKEY BLT 14
sliced roasted turkey on a croissant with crispy speck alto, arugula, local tomato, basil aïoli and hand-cut fries

CHOPPED CHICKEN SALAD PANINI 12
on sourdough with hand-cut fries

◊GRILLED SEASONAL VEGETABLES 12
on pressed pumpernickel with Boursin pistou, tomato aïoli and hand-cut fries

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

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

STARTER SALADS & SOUPS

GRILLED SALMON QUINOA SALAD* 16
with crispy zucchini chips, arugula, honey-tarragon vinaigrette and

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, lemon scented grain medley, bacon lardons, cherry tomatoes, pea shoots, crispy shallots and house vinaigrette

◊GRILLED CHICKEN SALAD 12
fresh strawberries, Bibb lettuce, toasted pecans, crumbled feta and strawberry vinaigrette

FENNEL DUSTED SEARED TUNA SALAD* 14
with fresh spinach, arugula, grapefruit segments, cucumber, toasted almonds and preserved lemon vinaigrette

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

FRENCH ONION SOUP 7
topped with melted cheese

LUNCH ENTRÉES

◊GRILLED SALMON*  16
with rhubarb glaze, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon-caper beurre blanc, English peas and Brussels sprouts

◊CRISPY CHICKEN SCHNITZEL 13 
with preserved lemon vinaigrette and a strawberry Bibb lettuce salad with toasted pecans and crumbled feta

SEASONAL VEGETABLE RATATOUILLE 13
with lemon scented grain medley and a fennel, red onion and tarragon salad

BISTRO MEATLOAF  14
wrapped in bacon and served with caramelized onions, a cheddar, bacon & chive potato cake, French green beans and Diane sauce

◊BACON & ROASTED TOMATO QUICHE 12
with aged Tickler cheddar in a housemade butter crust and mixed greens with house vinaigrette

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊SHRIMP RISOTTO 15
creamy arborio rice with garlic  sautéed shrimp, pea shoots, shaved fennel, English peas, crumbled feta and fresh mint

STEAK FRITES 15
seared hanger steak, sliced and served with herbed Maitre d’butter and hand-cut fries

BEEF STROGANOFF 14
seared beef tips in a rich mushroom sauce over dill-butter tossed egg noodles, with crème fraiche and cornichons

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.