Assorted artisanal cheese and meats with candied mixed nuts and house made crackers.

Rice paper and spiced tofu served with a house made asian sauce.

Succulent pieces of beef filet sauteed with balsamic caramelized onions layered on toasted crostini with gorgonzola crumbles.

Baby portobello mushroom caps filled with a lobster meat stuffing, topped with gouda cheese.

House-made hummus, red pepper and onion chutney, and basil pesto served with mojito seasoned corn chips.

Our house crab cakes rolled in a coconut breading and served with a citrus aioli.

Snails cooked in the shell with a parsley and garlic butter.

Seared scallops seasoned with lime and chili, served on a carrot reduction and topped with a ginger browned butter sauce.

Candied nuts, oranges, craisins, purple cabbage and cucumber on a bed of fresh kale with a citrus vinaigrette.

Grilled bib lettuce with anchovies, croutons, parmesan cheese and house-made caesar dressing served with an Italian breaded, lightly fried, soft boiled egg.

Lettuce blend topped with maple bacon, tomato, carrot, red onion, purple cabbages, cucumber, croutons and house made bleu cheese dressing.

Watercress and spring mix. tossed in an apple and sweet onion vinaigrette with cranberries, sweet pickled red onions, roasted beets and a goat cheese croutons.

Brandy and mushroom cream sauce.

With flavors of the season. this is truly a fusion favorite. featuring pumpkin puree, butternut squash vibrant roma tomatoes, and juicy shrimp, this dish is served over a bed of jasmine rice and topped with cilantro.

A duroc pork chop stuffed with apple, raisins, and walnuts and dusted with cocoa powder then pan scared in a cast iron skillet to be finished in the oven. served atop garlic mashed potatoes topped with a cranberry demi glace and sauteed swiss chard.

Cheese stuffed ravioli in a delightful butternut squash and shallot cream sauce and topped with prosciutto.

Both sweet and savory, this duck breast is glazed with a rosemary infused maple syrup and served on bed of wild grain rice and a warm watercress and grain mustard salad.

An airline chicken breast pan scared and braised with jicima, carrots and celery in a delicious white wine and thyme cream sauce and served on top a bed of fried potatoes.

Contain bacon.

Contains bacon.

Made with samuel smith's nut brown ale.