Dinner Menu

Spicy marinara sauce, fresh garlic & herbs.

4 raw or fried fresh oysters, served with traditional accompaniments.

Steamed clams in an olive oil-wine broth with Italian parsley.

Risotto cake, truffled shellfish cream, and tomato-basil relish.

Baked in garlic & parsley butter, served with toasted sourdough.

Grilled eggplant topped with sun-dried tomato-red pepper relish and goat cheese.

Topped with salmon roe, capers, and pickled onion.

Served warm with roasted garlic, demi-glace, port wine reduction, and flatbread.

Bacon bits, chopped tomato, and creamy blue cheese dressing.

Hearts of romaine, shredded parmesan, and house Caesar dressing.

Toasted pine nuts, Pecorino-Romano, and a light lemon citronette.

Candied pecans, blue cheese, grapes, chive sticks, and Champagne vinaigrette.

Warm pine nut crusted goat cheese, cucumbers, red peppers, olives, and herb vinaigrette.

Sweet corn & pumpkin polenta, green beans, hazelnut-sage brown butter, and vanilla gastrique.

Crispy half duck in brandy-currant sauce, served with braised red cabbage and bistro rice.

Chile rubbed skirt steak, tomatillo-cilantro sauce, chipotle cream, salsa fresca, and garlic mashed potatoes.

Sautéed mushrooms, rich red wine jus, garlic mashed potatoes, and seasonal vegetables.

Served with fresh horseradish, house-made steak sauce, crispy potatoes, and fresh vegetables.

Topped with melted brie and lingonberry preserves in a rich demi-glace, served with scalloped potatoes.

Oven roasted with fresh cilantro pesto, demi-glace, and scalloped potatoes.

Crispy breaded pork cutlet served with cucumber salad, lingonberry preserves, dill crema, and roasted fingerling potatoes.