Dinner Menu

Our menus change with the seasons. Our chefs source 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. Make your reservation online through OpenTable!

Happenings: New Seasonal Features | Breakfast!

FLATBREADS

◊Crispy Eggplant, Boursin, Cherry Tomatoes, Feta, Arugula 11

◊Beef Short Rib, Prima Donna, Corn, Honey-Chili Aïoli 11

APPETIZERS & SMALL PLATES

◊LUMP CRABMEAT DIP 14
herb bread crumbs, poppyseed crisps

◊LOCAL WATERMELON 11
pickled red onion, feta, fig-balsamic glaze, fresh mint

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

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

CRISPY FRIED CALAMARI 11
lemon rouille, cocktail sauce

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

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

ARTISANAL CHEESE & CHARCUTERIE Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND MUSSELS, 12/ 19
Riesling, fresh herbs, hand-cut fries

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

STARTER SALADS & SOUPS

◊FIELD PEA & TOMATO SALAD 9
mixed greens, avocado, corn, goat cheese, preserved lemon vinaigrette

ROASTED BEETS & LITTLE GEM LETTUCE 9
citrus-chive vinaigrette, Roquefort, sesame Prima Donna crisps

SUMMER SALAD 6
fresh vegetables, Green Goddess

FRENCH ONION SOUP 7
melted Emmentaler

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

sides

◊Field Pea, Corn & Tomato Succotash 5

Cheddar, Bacon & Chive Potato Cakes 4

◊Crispy Brussels Sprouts 6

French Green Beans 5

Hand-Cut Fries 4

Coconut-Jasmine Grain Blend 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
Steak au Poivre*

SUNDAY
Roasted Turkey Dinner

ENTRÉES

WEDNESDAY NIGHT SPECIAL – OUR CHEF’S MUSSELS 16
More for less with hand-cut fries, six wines at $10-$15 a bottle & live music

◊LEMON-GARLIC SHRIMP RISOTTO 24
creamy arborio rice, English peas, tomato, sweet corn, bacon lardons, feta

◊PAN SEARED SEA SCALLOPS 33
spiced tomato jam, sautéed greens, coconut-jasmine grain blend

◊GRILLED PORTABELLO MUSHROOM 19
coconut-curry eggplant, tomato, squash, curried carrot slaw, coconut-jasmine grain blend

◊CRISPY CHICKEN SCHNITZEL 20
preserved lemon vinaigrette and a salad of mixed greens, field peas, tomato, avocado, corn, goat cheese

◊GRILLED CITRUS-MUSTARD GLAZED SALMON* 26
crème fraiche mashed potatoes, French green beans

STEAK FRITES* 24
sliced hanger steak, herbed Maitre d’butter, hand-cut fries

FRESH FISH DU JOUR (Please ask your server) Mkt

BACON WRAPPED BISTRO MEATLOAF 24
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

◊STAR ANISE & FIVE SPICE LAMB LOIN* 33
field pea, corn & tomato succotash, sautéed greens, curried carrot slaw, black cherry-plum glaze

◊MOUNTAIN TROUT 25
herb breadcrumbs, lemon-caper beurre blanc, field pea, corn & tomato succotash, French green beans

◊SWEET-CHILI BRAISED BEEF SHORT RIBS 31
crème fraiche mashed potatoes, Brussels sprouts

◊FILET MIGNON* 33
blistered tomato ragout, crème fraiche mashed potatoes, French green beans

Chef’s features July 24 — September 17

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.