starters & salads

P.e.i Mussels cultivated prince edward island mussels in a light curry broth				9
Zucchini Flowers stuffed with ricotta and pecorino romano with heirloom tomatoes and white wine				11
Duck Confit Spring Rolls with spicy chile jelly				9
Chesapeake Bay Jumbo Lump Crab Cake with chunky guacamole and cilantro aioli				13
Homemade Mediterranean Grilled Flatbread topped with tomato, carmelized red onion and brie				12
Endive & Baby Arugula Salad with pecans, grapes, and gorgonzola cheese tossed in olive oil and lemon juice				8
Classic Caesar Salad with a parmesan crostini				9
With Grilled Chicken				11
With Grilled Shrimp				13
Boston Lettuce with a chevre-topped crostini drizzled red wine-honey vinaigrette				5

more than just sandwiches

Isle of Capri Panino grilled portobello mushroom layered with fontina cheese, tomato slices, and fresh basil on tuscan bread grilled in a sandwich press and served with our homemade chips				10
Grilled Tuna Steak on a roll marinated tuna medallion with snow pea sprouts on a ciabatta roll with lemon aioli served with our homemade potato chips				13
Chicken Blt on harvest bread with hickory smoked bacon and avocado and served with our homemade chips				11
The Burger topped with frizzled onions and served with a choice of cheddar, swiss, american, or blue cheese with our real fries or a salad				11
With mushrooms, Bacon or Onions				1.50 per item

entrees

Salmon with wild mushroom dumplings oven-roasted salmon fillet in a truffle beurre blanc served with sauteed escarole				17
Sicilian Bouillabaisse a medley of mediterranean seafood over couscous, raisins and toasted almonds				19
Roasted Nile Perch Provencale with shoestring potatoes, caper berries, kalmata olives, capers and cherry tomatoes				18
Pan Seared Ahi Tuna Monet Salad served with purple peruvian potatoes, haricot vert, sicilian olives, hard boiled eggs and hydroponic mixed greens tossed with a lemon olive oil vinaigrette				18
Grilled Leg of Lamb with lamb jus, summer vegetable ragu and roasted fingerling potatoes				18
Hanger Steak With Frites served with seasonal vegetable and your choice of port-balsalmic sauce or au poivre				18
Roasted Pork Tenderloin With Chorizo Sausage with chipotle-citrus glaze and served with black beans and rice and fried plantains				16
Lemon-thyme Roasted Chicken Breast served with garlic mashed potatoes, haricots verts, and baby carrots				16
Rustic Pasta papparadelle with wild mushrooms, sweet garlic and wilted arugula				16

sides

Our Real Fries				3.50
Mashed Potatoes				3.50
Vegetables				3.50

desserts

Chocolate Mousse Cake with vanilla ice cream				8
Strawberry Napoleon with strawberry coulis				8
Lemon Cheesecake with rasberry sauce and fresh whip cream				8
Tiramisu with fresh whip cream and strawberries				8
Fresh Mixed Berries with aged balsamic vinegar and mint with mascarpone whip cream				8
Daily Selection of Ice Cream three scoops of your choice				7
Daily Selection of Sorbet three scoops of your choice				7
dessert wine
Chateau Haut-mayne Sauternes 2002			7	29
Bonny Doon Vin de Glaciere Muscat 2003				8

after dinner drinks

single malt scotch
Laphroaig 10 yr				8
Talisker 10 yr				8
Glenlivet 12 yr				8
Macallan 12 yr				8
Glennfiddich 12yr				9
Oban				9
Lagavulin 16 yr				10
Macallan 18 yr				16
port
Fonseca Ruby Porto				6
Cockburn Tawny Porto 10yr				7
Dow's Tawny Porto 10yr				7.50
Dow's Colheita Porto Vintage 1992				9
Quinta Do Noval Tawny Porto 20yr				10
bourbon
Bakers 7yr				9
Basil Hayden 8yr				10
Bookers 8yrs 6mo				9
Knob Creek 9yr				8
cognac and more
Hennessey Vs				9.50
Courvoisier Vsop				10
Remy Martin Vsop				10
Bas-armagnac				9.50
Busnel Calvados Vielle Reserve V.s.o.p				8
hot beverages
Coffee				2
Tea				2
Espresso				3
Cappucino				4

prix-fixe dinner

$22 Per person, Includes appetizer, Entrée and Dessert

appetizers
Soup
Chilled Asparagus Soup
Chilled Pea Soup
Boston Lettuce with a chevre-topped crostini, drizzled with red wine-honey vinaigrette
Cultivated Prince Edward Island Mussels in a light curry broth
entrees
Lemon-thyme Roasted Chicken Breast served with garlic mashed potatoes, haricots verts and baby carrots
Roasted Nile Perch Provencal with shoestring potatoes, caper berries, kalamata olives, capers and cherry tomatos
Pappardelle Pasta with wild mushrooms, sweet garlic and wilted arugula
desserts
Mixed Berries with whipped cream
Sorbet Plate
Ice Cream Plate