SMALL PLATES
OYSTERS – $2 each/22 dozen
FRIED ALMONDS – 5
HUMMUS – 3
DEVILED EGGS with bacon & english cucumber – 4
APPETIZERS
WILD MUSHROOM DIP with porcini mushrooms & roasted garlic - 7
FRIED ONION RINGS & GREEN BEANS - 5
CHEESE PLATE selection varies, served with crackers - 8
RACLETTE creamy melted cheese, served with thick-cut bacon,
boiled new potatoes, cornichons & bread - 11
GARLIC SHRIMP - 8
CRAB CAKES with new orleans style rˇmoulade - 12
TOASTED STEAK & CHEESE on buttered toast with gruyere - 6
SMOKED TROUT FRITTERS with spicy aioli - 6
LAMB SCOTTADITO thyme, roasted garlic & black pepper marinated loin chops, seared in cast iron - 13
CLAM CHOWDER steamed countneck clams, bacon, new potatoes & vidalia onion, light cream broth - 12
SALADS
MIXED GREENS with dijon vinaigrette - 5
SPINACH SALAD with warm goat cheese, candied walnuts, shallot vinaigrette - 8
AVOCADO WATERCRESS SALAD hearts of palm, french breakfast radishes, dijon vinaigrette - 9
add shrimp to a salad for $7
ENTRÉES
POT ROAST with root vegetables, vidalia onion, mashed potatoes - 17
GRILLED BELL & EVANS LEMON CHICKEN potato soufflé, asparagus, preserved lemon - 18
FISH & CHIPS beer battered haddock with frites and tartar sauce - 13
DAILY CATCH with cauliflower gratin - 18
PANKO CRUSTED DAYBOAT COD steamed new potatoes, green beans, bacon, clams, mustard cream sauce - 19
STEAK FRITES hand cut, 12 ounce grilled sirloin with sauce bordelaise and house-cut fries - 24
MAC & THREE CHEESES cavatappi pasta, béchamel, cheddar cheese, provolone, parmesan,
roasted garlic, breadcrumbs - 14
add bacon (75¢), or green beans ($1.50)
SANDWICHES
PORK SANDWICH slow roasted pork, gruyere, caper-cornichon relish, fries – 10
PRESSED VEGETABLE grilled veggies with gruyere & spicy aioli, fries – 9
PRESSED CHICKEN herb roasted chicken, grilled red onion & chipotle aioli, fries – 9
CHEESEBURGER with fries – 9
sandwich extras: gruyere, grilled onion, garlic aioli (50¢)
thick cut bacon, blue cheese (75¢), fried egg ($1.50)
SIDES
grilled asparagus - buttered green beans - 4
mashed potatoes - potato soufflé - frites with aioli - 5
roasted cauliflower gratin with béchamel & parmesan - 6
most of our menu items are made in-house.
we use canola oil in our fryers & we are a trans-fat free restaurant.
no substitutions, please.
HEAD CHEF paul oberhauser
SOUS CHEF dominic oliverio
|
| 
 |