Fresh greens with walnuts, cucumbers, tomatoes and dried cranberries.

Green beans with toasted almonds.

Cheese plate with walnuts, strawberries, dried cranberries and toasted house bread.

Goat cheese and pork belly.

Blue mussels in a garlic and shallot cream sauce.

Sauteed organic squash, zucchini, heirloom tomato and peppers.

Smoked salmon, Dubliner cheese and balsamic.

seared scallops and roasted pork belly on Parmesan risotto with asparagus.

Rack of lamb scented with rosemary roasted garlic on goat cheese mashed potatoes with a tomate provencale.

Sauteed chicken breast with mushroom cream sauce on whipped potatoes with sugar snap peas.

Seared salmon with lemon caper beurre blanc on sun dried tomato and artichoke risotto with asparagus.

Duck confit and pork belly with carrots and white beans.

Seared duck breast with an orange liquor reduction on Parmesan risotto with asparagus.

Seared pork loin with honey mustard cream on a carrot puree with a side of green beans amandine.

Peppered ribeye with cognac cream on goat cheese mashed potatoes with asparagus.

Beef tenderloin with caramelized mushroom and Cabernet reduction on Gratin Dauphinoise. Served with brown butter Brussels sprouts.

Comes with applesauce and carrots.

Come with applesauce and carrots.

Come with applesauce and carrots.

Baked to order 25 minutes.

Nutella or brown butter and sugar or strawberry confiture.