STARTERS

Salmon Croquettes – fennel slaw, spring greens 10

Salmon cake, potato, spring greens, slaw with fresh lemon

 

Charcuterie –current dairy,  proteins and accompaniments 12*

 

Caesar – baby gem, smelt, parmesan 10

Caesar dressing, topped with small filets of fried smelt, croutons and parmesan

Spitiki – feta, tomato, olive, cucumber, preserved lemon 11*

Classic Greek salad with bold flavors and modern presentation

Spring salad – blackberry, heart of palm, shallots 11*

Spring greens, shaved heart of palm, pumpkin seeds and house made croutons with blackberry vinaigrette

 

Crispy egg – asparagus, pecorino, walnut vinaigrette 10

Lightly breaded whole egg with runny yolk providing accent to the shaved asparagus salad with walnut vinaigrette

Roasted Chicken Soup – root vegetables 8

House made stock with carrots, parsnips and celery

Butternut Squash Soup – leeks, balsamic, chive 9*

Velvety butternut soup with a drizzle of balsamic

Pomme Frites – parmesan and smoked salt 8*

Fancy cut French fries with smoked salt and parmesan

Fried Fromage – bite sized cheese with special seasoning 8*

Served with spicy aioli and smoked ketchup

Roasted cauliflower – whiskey cheese sauce 9*

Caste iron filled with cauliflower dressed with whiskey cheese

Bread Service- artisan selection, infused oil, whipped butter 5*

ENTREES

Wild mushroom pasta- sherry cream, seasonal mushrooms 19

Trotelle pasta, seasonal mushrooms and light sherry cream sauce

Coq Au Vin– braised root vegetables, red wine, wild mushrooms 18

Deboned chicken thighs stuffed with mushrooms and braised in red wine and root vegetables

 

Pulled Pork San-viche – carrot slaw, whiskey cheese, pomme frites 13

Slow braised pulled pork on a crispy baguette, topped with shredded vegetable slaw and cheese sauce

 

Salmon – butternut, pea, asparagus, capers 21

Salmon filet on a bed of asparagus, pea veloute and butternut sauce topped with citrus greens and garnished with fried capers

 

Scallops – Ravioli, lemon beurre blanc, peas- mkt price*

Multiple sauces accompany 3 scallops and house made ravioli

Filet Mignon – potato, cognac, brussel sprouts 25

House cut beef tenderloin (6oz) with smashed potatoes, brussel sprouts, cognac sauce, compound bone marrow butter and gremolata

Royale – house ground burger, gruyere, savory tomato relish, pomme frites 14

Beef and Veal gets ground with sweated vegetables, topped with gruyere cheese and savory tomato relish

 

Lamb– asparagus, cous cous, lingonberry, potato 24

Rack of lamb- cous cous, seasoned potato, balsamic glaze, garnished with lingonberries and buckthorn

*Can be prepared vegetarian