Dinner Menu

Fall 2016

Daily Market Fresh Local Soup – 10

Local Heirloom Tomato Salad – 15
With Bocconcini and Buffalo Mozzarella Cheeses, Aged Balsamic, Red Onion & Basil

Old Fashioned Caesar Salad – 12
Crisp Romaine, Shaved Parmesan, Double Smoked Bacon & Sour Dough Croutons. Tossed in a Garlic Vinaigrette

Mesculen Greens Salad – 12
With Fresh Berries, Crunchy Maple Pecans, Warm Goat Cheese with Aged Balsamic/p>

Steamed PEI Mussels – 16
Asian Ginger & Black Bean Garlic Sauce & White Wine Broth

Seared Beef on Rosemary Crustini – 14
With Sundried Cherry Chutney and Dijon Aioli

Steak & Potatoes – 26
Grilled 7oz Beef Flat Iron Steak, Grilled Asparagus, Oven Roasted Fingerling Potatoes, with Argentinean Chimichurri Sauce and Weir Winery Red Wine Aioli

Grilled Black Angus Beef Tenderloin – 39
With Oka Cheese & Wild Mushroom Potato Tart, Reif Estates Shiraz Demi-Glace, Served with Seasonal Market Vegetables

Oven Roasted Pacific Black Cod – 35
Miso Sake Marinade, Bok Choy, and Shitake Mushrooms, With Lime Sushi Rice

Quebec Duck Confit – 28
Parsnip Puree, Potato Pave, Baby Kale, Pearl Onions, Honey Mushrooms & Red Wine Jus

Oven Roasted Lemon Thyme Chicken – 27
With Truffled Gnocchi, Wild Mushrooms and Lemon-Thyme Cream Sauce

House-Made Black Pepper Fettuccini – 25
With Sautéed Chicken, Spinach, Tomato, and Nutmeg Spiced White Wine Sauce

Executive Chef KARRIE GALVIN
Served Daily 7-Days a Week 5:00 pm to 9:00 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included