Menu

First Course

House Soup

4/6

Selection changes daily

Spinach and Beets

11

Pickled beets, apples, cranberry Stilton and toasted walnuts on a bed of baby spinach tossed in citrus vinaigrette

Mushroom Tart

12

Roasted mushrooms and brussels sprouts with Parmesan and mozzarella cheeses in a flaky garlic and rosemary crust topped with lemon dressed greens.

Nana's Scallop Stew

14

Fresh sea scallops simmered in cream with sea salt and black pepper, finished with fresh parsley and smoked bay scallops. Served with a black pepper biscuit

Green Salad

7

Cucumbers, carrots, mushrooms and tomatoes on a bed of mixed greens

*Beef Carpaccio

13

Chilled beef tenderloin topped with horseradish olive oil, greens, local smoked cheddar and roasted cauliflower. Finished with avocado aioli

Meme's Seafood Dip

11

Fresh salmon, smoked scallops and mussels blended with cream cheese, roasted red peppers, garlic and fresh dill. Served in a sourdough bread bowl

Grilled Caesar Salad

8

Romaine lettuce, lightly grilled, topped with shaved Parmesan, croutons and Caesar dressing

Roasted Chicken Wings

11

Fresh chicken wings roasted with lemon, molasses and horseradish. Served with cranberry Stilton dressing

Second Course

Mac and Cheese

13

Pasta smothered in a smoked cheddar, mozzarella and Parmesan cheese sauce. Topped with a black pepper biscuit crumble

*Umami Burger

13

Our 8 ounce burger, char-grilled and topped with sauteed mushrooms and goat cheese on a whole wheat bun with spinach and black pepper mayo. Served with garlic steak fries

Beets and Spinach

14

Roasted beets, fresh ricotta and smoked basmati rice on a bright spinach sauce. Topped with crisp spinach and beet salad

Scallops and Asparagus

14

Roasted scallops on a red pepper sauce with asparagus and fried mussels. Finished with black pepper aioli

The BLT

12

House smoked pork belly, fried tomatoes and greens on black pepper bread with avocado mayo. Served with steak fries

Mom's Fried Chicken

15

Chicken thighs soaked in buttermilk and warm spices, dusted in rice flour and smoked salt then pan fried. Served with mashed cauliflower, roasted cranberries and mixed greens

*Salmon and Smoke

20

Roasted fresh salmon glazed with molasses and citrus served over spinach smoked basmati rice with fried artichokes. Finished with smoked paprika aioli

*American Classic Burger

14

Our 8 ounce burger, char-grilled, topped with sharp cheddar cheese and crispy pork belly on a bacon cheddar bun with pickle mayo. Served with salt and vinegar steak fries

*Steak "Wellington"

27

Char-grilled beef tenderloin on a flaky crust with sauteed spinach and mushrooms with a red wine demi glaze. Topped with fried mushrooms, served with crispy potatoes

Squash and Beans

13

Roasted butternut squash over jalapeno black beans with a brussels sprout slaw dressed with lime cilantro vinaigrette

*Steak And Scallops

28

Pan seared scallops served on a bright spinach sauce and beef tenderloin medallions served on red wine demi glaze. Finished with crispy pork and smoked paprika aioli

Third Course

Red Wine Cheesecake

6

Creamy cheesecake marbled with Cabernet sauce in a chocolate cookie crust

Gingersnap Creme Brulee

5

Rich custard flavored with molasses and warm spices served with whipped cream and a gingersnap cookie

Blondie Sundae

6

Warm blond brownie with vanilla ice cream, chocolate and caramel sauces, flaky pie crust and whipped cream

Dessert Panzanella

5

Grilled apples and pears with kiwi, and cinnamon sugar croutons, drizzled with salted caramel and whipped cream

Mint Chocolate Cake

6

Fudgy chocolate cake layered with peppermint and chocolate ganache

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness