Lunch Menu

FLATBREADS

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

◊VESUVIO SAUSAGE, ARTICHOKE HEARTS, ROASTED TOMATOES & PRIMA DONNA 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 baby kale and poppy seed crisps

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
rope grown, steamed in Riesling with fresh herbs, served with hand-cut fries

SANDWICHES

◊SHRIMP SALAD CROISSANT 14
with citrus poached shrimp, Chesapeake Bay aïoli, avocado, arugula and hand-cut fries

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

ROASTED TURKEY 12
on toasted rye with caramelized onions, fig jam, brie, garlic mayonnaise and hand-cut fries

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

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

STARTER SALADS & SOUPS

GRILLED SALMON QUINOA SALAD* 16
with crispy sweet potato chips, arugula, honey-tarragon vinaigrette and shaved Prima Donna

◊WARM SHRIMP SALAD 14
garlic-herb marinated shrimp, wild grain medley, bacon lardons, confit tomato, kale, crispy sweet potato chips and house vinaigrette

◊GRILLED CHICKEN SALAD 12
marinated three bean salad, confit tomatoes, little gem lettuce, crumbled feta and preserved lemon 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 citrus, ginger and chive glaze, crème fraiche mashed potatoes and French green beans

MOUNTAIN TROUT 15
with herb bread crumbs, lemon caper beurre blanc, marinated three bean salad and Brussels sprouts

◊CRISPY CHICKEN SCHNITZEL 13 
with preserved lemon vinaigrette and a marinated three bean salad with confit tomatoes, little gem lettuce and crumbled feta

◊VEGETABLE BOUILLABAISSE 13
 seared asparagus, three beans potatoes, baby kale and artichoke heart in a roasted tomato broth, served with herb crostini

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

◊ASPARAGUS & SPRING ONION QUICHE 12
with crumbled feta in a housemade butter crust and mixed greens with house vinaigrette

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊GARLIC SHRIMP & ASPARAGUS RISOTTO 15
creamy arborio rice with garlic sautéed shrimp, asparagus, roasted mushrooms, Prima Donna and crispy shallots

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

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