APPETIZERS

Ahi Tuna Two Ways

12

tartar, mole tacos

Bone Marrow

11

beach mushrooms, herbs, grilled baguette

Spring Herb Soup

8

butter poached shrimp

Cheese Plate

13

a selection of cheeses with accompaniments

Chopped Salad

10

seasonal vegetables, bacon, blue cheese, house vinaigrette

Risotto Balls

8

wild mushroom truffle sauce

Beets

13

fried goat cheese, vanilla & nasturtium, orange & grains of paradise

Head Cheese

9

tarragon & mustard, pickled radishes, grilled bread

Crostini

11

chefs daily selection

ENTREES

Seared Red Snapper

26

macadamia nuts, wild mushrooms, celery & ramp emulsion

Roasted Duck Breast

23

spiced fava beans, garlic potatoes, rhubarb reduction

Ribeye

27

potato hash, spring onion, egg yolk green peppercorn sauce

Lamb Sirloin

25

onions, asparagus, tomato, fennel

Stuffed Zucchini Blossoms

16

quinoa, curry, artichokes

Atlantic Salmon

19

deep fried egg, asparagus, crispy pancetta, hollandaise

BAR MENU

Mussels & Fries

16

barigoule

Vegetables

11

beer-battered platter, house sauces

The Burger

13

bacon, jack, caramelized onions, fries

Wings

9

Fries

5

Onion Rings

5

Fried Calamari

15

tomato garlic sauce

Chef's Tasting Menu

Five Courses

45

Let the chef choose a selection for you

Seven Courses

65

Let the chef choose a selection for you