Creamy chickpea dip with garlic, lemon juice, olive oil and tahini, served with crudite and grilled flatbread.

Black pepper goat cheese and caramelized onion balsamic jam on house baguette.

Crumbled blue cheese and pistachios over arugula in basil vinaigrette.

Butter lettuce, tomato, cucumber, fresh mint and parsley in a grilled lemon vinaigrette, avocado and olives.

Fennel, watermelon radish, leek, capers, spinach in balsamic vinaigrette, sweet smoked crouton.

Grilled hanger steak, romaine, blistered tomato, red onion, avocado, gorgonzola aioli, balsamic redux.

With pickled vegetables, preserves, nuts and baguette.

Two poached pasture-raised local eggs, pancetta and wilted spinach on a fresh biscuit, topped with sauce maltaise, served with herb-roasted redskin potatoes.

Pasture-raised local eggs baked in a flaky pastry shell with crimini mushrooms, caramelized onions, goat cheese and arugula, served with herb-roasted redskin potatoes.

Grilled chardonnay-marinated hanger steak served with 2 pasture-raised local eggs sunny side up and herb-roasted redskin potatoes.

Ham, gruyere, dijon, bechamel and 2 fried pasture-raised local eggs on house baguette with herb-roasted redskin potatoes.

French toast from our housemade bread, crispy on top and soft inside, served with strawberry sauce and cinnamon creme fraiche.

Handmade potato dumplings in a creamy sauce of gorgonzola, garlic and thyme.

From prince edward island steamed in Texas chardonnay, tomato, garlic and harissa, served with fresh house baguette.

Our fresh housemade pasta tossed in a ragu of beef, porkand roasted vegetables, finished with a drizzle of extra virgin olive oil and grated parmesan reggiano.