FLATBREADS

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

◊Corned Beef, Pickled Ramps, Lusty Monk Aïoli & Emmentaler 11

APPETIZERS & SMALL PLATES

CRISPY BRUSSELS SPROUTS 10
with lemon-bacon vinaigrette, fried leeks and honey-chili aïoli

◊PECAN & HERB CRUSTED BRIE 12
with Champagne-rhubarb compote and crostini

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

ARTISANAL CHEESE & CHARCUTERIE BOARD Mkt
with bistro inspired accoutrements

TRUFFLE FRIES  8
with herbs de Provence and saffron rouille

CRISPY FRIED CALAMARI 11
with lemon rouille and cocktail sauce

◊TRUFFLED MUSHROOM & HAZELNUT PÂTÉ 12
with short rib-balsamic jam and herb butter crostini

◊SHRIMP & FIERY TOMATO DIP 13
with crumbled feta and poppy seed crisps

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

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 citrus-chive vinaigrette, Roquefort crumbles and sesame Prima Donna crisp

MIXED GREEN SALAD 6
with fresh vegetables and Green Goddess dressing

FRENCH ONION SOUP 7
with melted cheese

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

sides

Spring Peas 4

Cheddar, Bacon & Chive Potato Cakes 4

Lemon Scented Grain Medley 4

French Green Beans 5

Hand-Cut Fries 4

Zucchini Ribbons 4

Brussels Sprouts 5

Crème Fraiche Mashed Potatoes 4

DAILY PLATES

MONDAY
Bouillabaisse

TUESDAY
Chef’s Special

WEDNESDAY
Our Chef’s Mussels

THURSDAY
Lemon Chicken Paillard

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 strawberry, black pepper and balsamic compote, crème fraiche mashed potatoes and French green beans

◊CRISPY CHICKEN SCHNITZEL 19
with preserved lemon vinaigrette and a salad of fresh strawberries, Bibb lettuce, toasted pecans and crumbled feta

MOUNTAIN TROUT  24
with herb bread crumbs, lemon-caper beurre blanc, spring peas and Brussels sprouts

◊GRILLED DUCK BREAST 29
with Champagne-rhubarb glaze, lemon scented grain medley and zucchini ribbons

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

◊ZUCCHINI RIBBON “PASTA” 19
in a Champagne-elderflower broth with wild mushrooms, spring pea-avocado puree and lemon-herb breadcrumbs

◊RED WINE BRAISED BEEF SHORT RIBS 31
in a rich mushroom-bacon sauce over crème fraiche mashed potatoes and Brussels sprouts

FRESH FISH DU JOUR Mkt
(Please ask your server)

◊PAN SEARED SEA SCALLOPS 33
with pickled ramp vinaigrette, lemon scented grain medley and sautéed greens

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

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

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