Dinner Menu

Fall 2017

French Onion Soup 10
Beef Stock, Silversmith Black Lager, Gruyere Cheese

Oban Caesar Salad 12
Romaine Hearts, Crostini, Shaved Parmesan, Double Smoked Bacon, Creamy Roasted Garlic Dressing

Beet Salad 13
Frisée, Arugula, Roasted & Pickled Beets, Candied Walnuts, Lemon Honey Vinaigrette, Goat Cheese/p>

Arancini 15
Saffron Scented Rice, Double Crème Brie, Tomato Jam, Basil Aioli, Aged Balsamic Vinegar/p>

Duck 22
Pan Seared Muscovy Duck Breast, Blueberry Shiraz Jus, Frisée Salad, Crispy Potato Chips

PEI Mussels – 16
Chipotle & Tomato Broth, Peppers, Green Onion, Garlic, Cilantro

Pork Belly 28
Roasted Root Vegetable, Rosemary Pesto, Braised Pork Belly, Pickled Honeydew Melon, Crumbled Goat Cheese

Chicken Supreme 28
Wild Mushroom Risotto, Seasonal Vegetable, Lemon Truffle Oil

Ribeye 39
Herb Roasted Potatoes, Seasonal Vegetable, Shiraz Jus

Spinach Fettuccini 27
House Made Pasta, Scallops, Prawn, Cherry Tomato, Onion, Spinach, White Wine Cream Sauce, Parmesan

Yuzu Ginger Salmon 29
Broccolini, Edamame, Pepper, Snow Peas, Bok Choy, Mushroom, White Quinoa

Lamb Shank 32
Braised Lamb, Pumpkin Gnocchi, Caramelized Onion, Mushroom, Seasonal Vegetable, Lamb Pan Jus

Roasted Root Vegetable 25
Heirloom Carrot, Parsnip, Celeriac, Potato, White Quinoa, Rosemary Pesto, Pickled Honeydew Melon, Crumbled Goat Cheese

Executive Chef JESSE PRIOR
Served Daily 7-Days a Week 5:00 pm to 8:30 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included