Own this business? Learn more about offering online ordering to your diners.
roasemary and sea salt, bernaise sauce.
spicy marinara.
herbed potatoes, shiitake demi glace.
over grilled french bread, garlic butter.
on the half shell with housemade cocktail sauce.
mango bbq glaze.
a selection of artisan cheeses and cured meats with port soaked tart cherries, toasted cashews and chicken pate.
over carmelized leeks and mushrooms, pomegranate glaze.
drawn butter.
potato and parsnip puree, broccolini, gogonzola butter.
wild mushroom risotto, broccolini, lemon beurre blanc.
spicy marinara.
over carmelized leeks and mushrooms, pomegranate glaze.
shiitake demi glace.
a selection of artisan cheeses and cured meats with port soaked tart cherries, toasted cashews and chicken pate.
over grilled french bread, garlic butter.
on the half shell with housemade cocktail sauce.
mango bbq glaze.
grape tomatoes, goat cheese, toasted almonds, roasted garlic, honey and red wine vinaigrette.
romaine hearts, garlic croutons, parmesan, anchovies.
english cucumbers, red onion, grape tomatoes, gorgonzola, buttermilk-chive dressing.
topped with scampis, chive mashed potatoes, bernaise sauce, vegetable du jour.
black truffle risotto, roasted red pepper beurre blanc, vegetable du jour.
braised domestic lamb stew with root vegetables, parsnip frites.
saffron rice pilaf, vegetable du jour, port wine demi glace.
sweet potato and yukon gold hash, dijon mustard cream, vegetable du jour.
with fresh grated parmesan reggiano.
horseradish potato, vegetable du jour, red wine glace.
over farfalle with marsala, shiitake mushrooms, pearl onions and sundried tomatoes.
over rosemary-mascarpone polenta, roasted vine tomato, sweet balsamic reduction.
spicy marinara.
herbed potatoes, pan jus.
leek and goat cheese quiche, micro green salad.
hearts of romaine, parmesan, garlic croutons, imported white anchovies topped with a grilled chicken breast.
mesclun lettuce tossed with red wine vinaigrette, grape tomatoes, red onion and english cucumbers, topped with a blackened atlantic salmon fillet.
topped with mozzarella and vine ripened tomatoes, served with spaghetti bolognese.
served on a brioche roll, topped with 3 year aged cabot cheddar, lettuce, tomato and onion, served with rosemary and sea salt pommes frites.
served over grilled french bread with chive mashed potatoes and pan gravy.
lightly breaded & stuffed with ham and gruyere cheese, mornay sauce, served with roasted potatoes and vegetable du jour.
with sundried tomatoes, fresh basil, garlic, olive oil and parmesan.
chef's presentation of fresh catch of the day.