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


Fire Roasted Heirloom Tomato Soup
a delicious pureed soup with shaved english cheddar

Arugula Salad
with shaved parmesan and a mustard seed dressing

Roasted Pumpkin and Red Beet Risotto
with chives, toasted pine nuts, chablis, parmigiano reggiano and fresh sage

Charcoal Grilled Main Calamari Paysanne
Set over a warm tuscan salad of plum tomato, baby leaf spinach and
roasted garlic with a calamata olive tapenade and chunky herbed croutons

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

Scots Kale and Spiced Roast Cauliflower Salad
with a roasted sweet potato, cherry tomato, savory roasted almonds
and an aged balsamic vinaigrette

Grass Fed Lamb and herb Meatballs
served over soft polenta with a sweet onion relish
and a rustic tomato and okra sauce

Chicory, Endive and Lady Apple Salad
with mixed baby greens, shaved fennel, toasted pistachios
and a zesty lemon vinaigrette

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

Homemade Sweet Potato Ravioli
with mole-spiced papitas, fresh herbs and melted farmhouse butter

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


Roasted Leg of Colorado Lamb
served with a crisp baked potato shell packed with a herbed carrot smash accompanied by
sautéed napa cabbage and caramelized cipolini onions with a fresh mint and rosemary jus

Oven Roasted Free-Range Chicken Breast
with pan seared truffle salted baby new potatoes,
sautéed green beans and a natural herbed roast gravy

Traditional Shepherds Pie
with a savory minced beef and lamb filling topped with creamy mashed potato and
shaved english cheddar with peas flamandé and a sweet relish

Maple Roasted Pork Tenderloin
set over a white bean horseradish ragout with spring greens, leeks,
granny smith apple oil, fresh rosemary and an aged balsamic reduction

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

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

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

Soy Glazed Alaskan Salmon Filet
charcoal grilled and set over steamed wild and jasmine rice, baby bok toy and
sautéed wild mushrooms buerre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over whipped celery root puree and sautéed broccoli rabe
with a port wine and cranberry emulsion

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

Char-Grilled Vegetabel Filo Pie
Thin layers of zucchini, eggplant, squash, carrot, onion, Portobello and fresh herbs
baked in a creamy gouda infused béchamel over an heirloom tomato sauce


Spiced Pumpkin Bread Pudding
With tahitian vanilla ice cream and a spiced creme anglaise

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

Maple and Gingerbread Ice Cream Sandwich
With a bartlett pear marmalade, toasted almonds,
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