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Crab in a cheese sauce served in a bowl with crostinis
Duck trap smoked salmon rolled with a lemon dill cream cheese served with pickled vegetables
Served over mirin rice dumplings with scallions & sesame seeds.
Blend of veal, beef, pork cooked slowly in a basil cream sauce
Cornichons, stone ground mustard, port gelee served with crostinis
Served with roasted red pepper aioli
Lightly fried with a red chili aioli
Server about the chef's daily creation
Endive leaves, pecans, dried cranberries, blue cheese dressed with a honey vinaigrette
With house-made caesar dressing, toasted baguette & white anchovies
Gorgonzola blue cheese dressing, tomatoes, bacon, cucumbers & red onion
Grilled filet alongside lump crab meat served in a baked tomato, asparagus & a classic bearnaise sauce
Chef choice fish baked in papillote with fresh fall vegetables, rice & a citrus herbed butter
Pan seared NY strip rubbed with garlic & black pepper, in a brandied cream sauce served with roasted potatoes & peas
Chicken is slow braised in stock & white wine giving a rich silky sauce alongside tender whole onions & stewed mushrooms over herbed rice
With butternut squash risotto & sauteed asparagus
Stuffed with garlic, shallots, mushrooms, herbs & blue cheese served with roasted butternut squash topped with Swedish applesauce
Tossed with house made pappardelle with a dollop of herbed ricotta
In a sherry cream sauce with sauteed baby carrots
Fire roasted tomatoes & leeks tossed in a sriracha vodka sauce & fresh grated parmesan
Sage cream sauce, dried cranberries
Served with a white been cassoulet, wild mushrooms, sausage & cranberry port demi
Organic free range statler chicken breast served over grilled summer & zucchini squash dressed with a lemon oregano vinaigrette
Beer braised onions, monterey jack cheese, garlic aioli & hand cut french fries
Local market vegetables & a starch
With a candied lime zest
Orange and tahitian vanilla
With a caramel dipping sauce
Pot of cream a rich pudding with a mousse consistency