Spring 2019 Menu
Owner Michael French and Executive Chef Robin Campbell have created a menu using the finest locally sourced products and seasonal produce. MENU SUBJECT TO CHANGE DEPENDING ON SEASONAL AVAILABILITY.
Chorizo and mascarone stuffed, wrapped in prosciutto with spicy tomato jam
Fresh Shrimp Fritters, pan seared and served with a tomato remoulade.
Steamed pork potstickers with a ginger soy reduction and peanut sauce.
SOUP DU JOUR
Fresh spring greens, sun-dried cranberries and pine nuts, dressed with a champagne vinaigrette
MUSHROOM ASIAGO CHICKEN
Sauteed breast of chicken, with roasted shiitake mushrooms and an Asiago cream sauce.
MAPLE GINGER SALMON
Grilled Salmon fillet, marinated and finished in a maple ginger glaze.
GRILLED BEEF FLAT STEAK
Served with a whole grain mustard cream sauce and crumbed blue cheese.
ROASTED PORTOBELLO MUSHROOM
toasted with red peppers in marinara and finished in the oven.
Fresh Made Confections Created Daily