Seasonal Menu
Seasonal Menu
Appetizers
*The Health Department advises that consuming raw or undercooked meats, poultry, seafood, shellfish, béarnaise or eggs may increase your risk of foodborne illness, especially in the young, elderly and immune deficient.
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 Department advises that consuming raw or undercooked meats, poultry, seafood, shellfish, béarnaise or eggs may increase your risk of foodborne 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.
Alaskan King Crab Legs
Served with grilled zucchini, pomme frittes and drawn butter1/2 lbs $381 lbs $54
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.
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.
Add to any Entree
*The Health Department advises that consuming raw or undercooked meats, poultry, seafood, shellfish, béarnaise or eggs may increase your risk of foodborne illness, especially in the young, elderly and immune deficient.
Sides
*The Health Department advises that consuming raw or undercooked meats, poultry, seafood, shellfish, béarnaise or eggs may increase your risk of foodborne illness, especially in the young, elderly and immune deficient.
*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.