Dinner Menu

 

Dinner Menu

Appetizer

Butternut squash soup, spiced pepitas  10

 

Creamy seafood chowder  11

 

Aleppo and rosemary marinated olives, artichoke, baguette  10

 

Salad of mixed greens, feta, toasted almonds, cherries, beets

choice of balsamic or daily house vinaigrette  11.5, half salad  8.5

 

Caesar salad with shaved parmesan  11.5, half salad  8.5

 

Salad additions: add bacon  3.5, add grilled chicken  6, add grilled salmon  9.5

add vegetarian yam croquettes  6

 

Steamed mussels and clams, chorizo, tomato ragout, toasted baguette  18

 

Grilled marinated Humboldt squid, Aleppo chili, house ginger yogurt, slaw, salsa verde  18

 

Salad of local heirloom tomatoes, smoked goat cheese, sherry vinaigrette, olive oil, basil  15

 

Entrées

Seafood linguine, pesto, cream, white wine, garlic, green beans,

spinach and shaved parmesan  21

 

Grilled marinated wild salmon with bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, and tarragon butter  21

 

Grilled beef tenderloin, Yorkshire pudding, horseradish mousse, roasted potatoes, sautéed carrots, arugula,

caramelized onion demi-glace  40

 

Herb roasted chicken breast, langos, acorn squash puree, spinach, locally foraged chanterelle mushroom  30 

 

Citrus and panko crusted halibut, cheddar polenta, sautéed bok choy, tomato, pickled bean aioli  40  

 

 

Chefs: Tyler Migneault

Jason Rossington