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Beginnings… |
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| Soup Creation- daily, fresh and seasonal | 6 | ||
| Grilled Calamari- marinated tomato, olive and caper berry | 13 | ||
| Steamed Mussels- w fennel, lemongrass and ouzo cream | 12 | ||
Flatbreads - tomato and basil |
10 13 |
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| Mini Crab Cakes - cabbage and carrot slaw, jalepeno aioli |
12 | ||
| Grilled Sea Scallops - smoked bacon & horseradish cocktail sauce |
14 | ||
| Indian Tacos- our own fry bread, pulled venison, corn succotash | 13 | ||
| 'Pig in a Blankie' - local sausage in puff pastry, artisan cheese, red pepper jelly |
9 | ||
| Same Groovy Caesar- deep fried capers, bacon, parmesan, roast garlic dressing | 11 | ||
| Boston Bib Wedge - dijon vinaigrette |
14 | ||
| Arugula, & Poached Pear, Salad - Cranberries, Rosen Bleu, lavender honey vinaigrette |
11 | ||
For All / In Betweens… |
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| Ravioli Bon Bons - stuffed with ricotta, stacked on spaghetti squash, sage brown butter |
22 | ||
| Seafood Linguini- shrimp and scallops in a pesto dill cream | 24 | ||
| Risotto - trio of mushrooms, shaved truffle pecorino |
20 | ||
| Moroccan Spiced Salmon Filet - sesame basmati, citrus curry cream |
25 | ||
| Crab and Pepper Crusted Halibut - roast fingerling potatoes, sauce beurre blanc |
30 | ||
| Roasted 1/2 Chicken - cheddar & potato perogie, braised cabbage & bacon and pan gravy |
24 | ||
| Braised Lamb Shank - parsnip mashed potatoes, rosemary natural jus |
26 | ||
| 11 oz. Pork loin Chop- Willowgrove Farms, confit potato & apple tart, maple dijon glaze | 26 | ||
| Grilled Steak (Ontario Corn Fed, aged 21-28 days, AAA) 8 oz. Tenderloin or 10 oz. Strip loin |
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Sides - your choice of two
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