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, 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, chorizo, garlic, white wine, tomato ragout, toasted baguette  18

 

Chermoula marinated grilled Humboldt squid, bulgur tabbouleh, garlic, almonds, Aleppo chili  19

 

Pan roasted brussels sprouts, local Tugwell honey, sherry, spiced pepitas  13

 

Entrées

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

spinach, shaved parmesan  21

 

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

grilled leek, citrus vinaigrette, tarragon butter  23

 

Grilled beef tenderloin, aged cheddar potato au gratin, arugula, sautéed vegetables, onion puree,

 smoked garlic and bourbon butter, demi-glace  42

 

Roasted chicken breast, parsnip and butternut squash strudel, goat cheese,

 creamed spinach, sautéed vegetables  30 

 

Potato crusted halibut, langos, romesco, sautéed vegetables, basil, arugula,

 charred scallion and lemon butter  40  

 

 

Chefs:

 Tyler Migneault

Jason Rossington