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.


Served Daily from 5pm


Green Pea and Fresh Mint Soup
a delicious pureed soup with crumbled drake feta

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

Charcoal Grilled Gulf of Maine Calamari
over a spicy Asian slaw with a toasted peanut sauce

Arugula Salad
with shaved parmesan and a mustard seed dressing

Jersey Corn and Spring onion Risotto
with sun dried tomato, meyer lemon, chablis,
parmigiano reggiano and fresh herbs

Tiger Shrimp Fattoush
a Mediterranean style salad of persian cucumber, arugula, fresh mint,
red bell pepper, spanish onion, parley and black eyed peas with a virgin oil dressing

Steamed PEI Mussels and Littleneck Clams
in a champagne, salsify, roasted garlic and fennel broth
with fresh tarragon

Pan Seared Diver Scallops
over a watercress, Seville orange and mizuna salad
with a citrus dressing

Homemade Goat Cheese Ravioli
with fire-roasted heirloom beets, toasted walnuts and fresh herbs

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

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


Char-Grilled Herb-Marinated Hangar Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus

Roasted Leg of Colorado Lamb
over lightly sautéed basmati rice with chopped spring greens, roasted
pearl onions and crumbled feta, drizzled with a fresh mint and rosemary jus

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

Traditional Shepherds Pie
with a savory minced beef and lamb filling topped with creamy mash and
shaved English cheddar with peas flamandé and a sweet relish

Oven Roasted Chicken Breast
with pan roasted, truffle salted baby new potatoes,
sautéed green beans and a natural herbed gravy

Cuban Style Pan Seared Pork Chop
over a summer hash of orzo, asparagus, pancetta, celery and
sun dried tomato with fire-roasted nectarines, mascarpone and fresh herbs

Charcoal Grilled Alaskan Salmon
set over spaghetti squash, baby asparagus and heirloom tomato
with meyer lemon and a citrus beurre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over Jersey corn and sugar snap peas with a saffron butter sauce

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

Homemade Linguine with Tiger Shrimp
with shallots, wild mushrooms, spring peas, pancetta and
cherry tomato’s tossed in a rich chablis and maine lobster broth

Homemade Pasta Giardiniera
with fresh peas, mozzarella, fennel bulb, roasted cipolini, portobello,
red bell pepper and baby carrots tossed in a light caper and champagne vinegar dressing


Rhubarb and Strawberry 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 black tea essence and fresh blueberries

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

Almond Milk Rice Pudding
With apricot and orange compote (vegan and gluten free)

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