Choose your culinary preference:

ENTREE’s
Big Plate


Roasted chicken breast – jasmine rice – creamy coconut curry - bean sprout peanuts and lime
$28

Zatar spiced rack of lamb – tatziki- roasted potatoes – grilled asparagus
half $36
full $49

Sautéed shrimp – basil pesto – fresh angel hair pasta – shaved goat cheese
$29

Pan roasted fresh pickerel – ragout of fingerling potato – corn – asparagus pickled beets
- grape tomatoes – lemon vinaigrette
$30

Grilled New York striploin – king oyster mushroom – grilled green onion
frites with homemade ketchup
$35

Mixed mushroom, spinach and Carmel onion gnocchi – light parmesan cream
$25

 fine sides
: add lump crab $18
: frities with ketchup $5
: add asparagus $6
: bread stick $3
 

20% added to tables of 8 or more                Chefs: Ben Sandwith & Erryn Shephard