Wherever possible our dishes are prepared to order using the freshest, most sustainable, hand picked market-fresh produce, reflected by our small, constantly evolving seasonal menu.

DINNER MENU

Served Daily from 5pm

Appetizers

Fire-roasted Heirloom Tomato Soup
a delicious pureed soup with shaved english cheddar
$9

Frisee Salad
with maytag blue cheese, roasted, caramelized bartlett pears,
toasted walnuts and a sherry-wine dressing
$12

Charcoal Grilled Gulf of Maine Calamari
set over a warm plum tomato, baby leaf spinach and
roasted garlic salad with calamata olives and herbed croutons
$12

Arugula Salad
with shaved parmesan and a mustard seed dressing
$11

Pumpkin-Shitake Risotto
with pancetta, chives, toasted pine nuts, apple chips,
parmigiano reggiano and fresh herbs
$12

Scots Kale and Roasted Beet Salad
heirloom red and golden beets tossed in scots kale set over a roasted
sweet potato emulsion with an aged balsamic vinaigrette
$12

Grass Fed Lamb Meatballs
served over soft polenta with a sweet onion relish
and a fire-roasted tomato and okra sauce
$12

Steamed PEI Mussels
in a chablis, roasted tomato , citrus and calamata olive broth
$14

Pan Seared Diver Scallops
served over roasted celery-root puree, with crispy prosciutto,
brussells sprout leaves and a port wine reduction
$16

Homemade Sweet Potato Ravioli
with mole spiced papitas, fresh sage and melted farmhouse butter
$14

Chicory, Endive and Empire Apple Salad
with mixed baby greens, toasted pistachios and a lemon vinaigrette
$11

Entrees

Roasted Leg of Colorado Lamb
with a crisp baked potato shell packed with a herbed carrot smash
accompanied by sautéed collard greens, cippolini onions and a mint, rosemary jus
$26

3 Way Long Island Duck
seared duck breast, leg confit and duck wontons over a hash of quinoa,
cherry, dandelion and napa cabbage with a blood orange and tamarind sauce
$27

Braised Short Ribs of Beef
the original – with fire roasted root vegetables and smashed potato’s in
a rich natural broth with fresh shaved horseradish
$26

Oven Roasted Chicken Breast
with double-baked pan seared sweet potato,
sautéed green beans and a sundried cranberry herbed gravy
$24

Honey Glazed Medallions of Pork
set over sliced Idaho potato with a sautéed red cabbage hash of currants,
toasted almonds and wild mushrooms and a dijon mustard reduction
$25

Char-Grilled NY Angus Strip Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus
$32

Charcoal Grilled Alaskan Salmon
served over red beets and lightly curried couscous with
pan-seared asparagus and a citrus infused buerre blanc
$26

Pan Roasted Polenta Dusted Atlantic Cod
over whipped celery root puree and sautéed broccoli rabe
with a burgundy, currant reduction
$27

Seafood and Petit Pan Squash Chowder
packed with scottish salmon, lobster, calamari, shrimp, clams, mussels,
and cubed new potatoes in a herbed, fragrant broth
$29

Homemade Fettuccine with Tiger Shrimp
with shallots, wild mushrooms, green peas, pancetta and
cherry tomato’s tossed in a rich chablis and maine lobster broth
$25

Char-Grilled Vegetable Filo Pie
layers of zucchinis, squash, carrot, onion, portobello and fresh herbs
baked in gouda infused béchamel over a roasted tomato and okra emulsion
$24

DESSERTS

Empire Apple, Meyer Lemon and Poppyseed Bread Pudding
With tahitian vanilla ice cream and a ginger creme anglaise

Triple Chocolate Filo Pie
Served warm with homemade mint chocolate chip ice cream and hot chocolate

Maple, Ginger and Pear Marmalade Ice Cream Sandwich
With toasted almonds, gingerbread and butterscotch sauce

Traditional Crème Brulee
With lavender essence

Whipped White Chocolate Mousse
With chocolate chips, almond cookies and a berry compote

Homemade Pistachio Ice Cream
With a warm milk chocolate sauce and toasted Pistachios

Trio of Homemade Fruit Sorbets
Ask your waitperson for the daily selection