Fall 2018 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.
Braised venison medallions over lentil and brussel hash.
Fresh Shrimp Fritters, pan seared and served with a tomato remoulade.
PEAR GORGONZOLA CROSTINI
Seasonal pears and gorgonzola chesse over homemade crostini
SOUP DU JOUR
Fresh spring greens, shaved parmesan, sun-dried cranberries and pine nuts, dressed with a crab apple vinaigrette
COQ AU VIN
A traditional French dish of local chicken braised with mushroom, garlic and red Burgundy wine.
TENDERLOIN OF PORK
Roasted Pork Tenderloin with a maple and whole grain mustard cream.
PAN SEARED HAKE
A white flaky fish, pan seared and topped with a bacon and caramelized onion butter.
BUTTERNUT SQUASH RAVIOLI
Fresh-made raviolis filled with locally sourced butternut squash served with a mushroom cream.
Fresh Made Confections Created Daily