Dinner

5

Chef’s choice of house-made soup
8

Our signature winter soup
8

Red grape and rosemary focaccia served with an herbed spread
9

Maine smoked trout with goat cheese
Served with assorted crackers and crostini with seasonal pickled vegetables
14

Served in curried coconut red chili lime broth or garlic butter lemon sauce
18

Pan fried and topped with honey jalapeño aioli on fresh greens
15

Caramelized onions, sweet apples, mission fig puree, and pomegranate syrup
16

Little leaf lettuce, tomato, cucumber, red onion, calamata olives with goat cheese, capers, focaccia croutons, and red wine herb vinaigrette
15

Crisp Romaine in a Meyer lemon caesar dressing with fresh anchovies, and warm garlic & herb croutons
16

Served with basil and spinach pesto and a balsamic reduction
14

Served with roasted sweet potatoes, seasonal vegetables, and a coconut reduction
36

Served with lobster fried quinoa and an asian barbecue sauce
42

Served with an array of shrimp, scallops, lobster, mussels, and fresh cod over a creamy saffron arborio
43

Served over creamy polenta with seasonal vegetables
42

Served with tomato bacon jam, pork jus-lie, roasted garlic mashed potatoes, and Brussels sprout hash
42

Served with roasted broccolini and cauliflower with forbidden black noodles
38

Seasoned to your liking with a butter finish
Served with garlic mashed potatoes or truffle fries and seasonal vegetables
54

A top crostini with pan-seared foie gras complimented with pink & green peppercorn demi-glace served with garlic mashed potatoes and grilled asparagus
60

Rotating pasta selections chosen at the whim of Chef Richard
Gluten-free options available
36