Menu
Seasonal Menu
Appetizers
Coquilles St-Jaques
$18Scallops poached in white wine. Served on mushroom and shallot duxelles in the shell. Finish in the oven with Panko and Mornay sauce
*Tuna Tataki
$16Sushi Grade Yellow fin. Seared rare, sliced, pickled ginger, wasabi, seaweed salad.
Entrees
*The Health Dept advises that consuming raw or under cooked food at home or in a restaurant may cause illness, especially in the young, elderly and immune deficient.
Organic Scottish Salmon
$27Sliced and seared crisp. Served with wilted spinach, mashed potatoes and lemon-dill butter sauce
Potato Encrusted Grouper
$34Fresh filet coated with shredded potatoes, sautéed and served with tarragon beurre blanc and broccoli.
Vegetarian Scratch Pasta
$18From scratch, spinach and egg Fettuccini tossed with mushrooms, vegetable and Alfredo sauce.
Brie Stuffed Chicken Breast
$25Amish boneless breast stuffed with Brie, dried apricots and spinach. Breaded, baked and served with wild rice pilaf and sage cream sauce.
Duck Breast
$29Smoked leg and thigh with grilled breast. Served with dried cherry demi-glace and long-grain wild rice pilaf.
Scallops
$36Large natural sea scallops, pan seared and served with toasted barley risotto and tomato-chive beurre blanc.
Smoked Duck Scratch Pasta
$24From scratch, spinach and egg Fettuccini tossed with smoked duck, mushrooms, vegetables and Alfredo sauce.
Bouillabaisse
$32Traditional Provencal stew with fresh fish and shell fish. Served with crusty bread and rouille
Alaskan King Crab Legs
Served with grilled zucchini, pomme frittes and drawn butter1/2 lbs $381 lbs $54
*The Health Dept advises that consuming raw or under cooked food at home or in a restaurant may cause illness, especially in the young, elderly and immune deficient.