Dinner Features

Mexican Black Bean
Spicy Manhattan Fish Chowder

Coq au Vin
Pan seared free range chicken, heirloom carrot, English peas, purple kale, wild mushrooms, double smoked bacon lardons over roasted garlic potato puree, with cherry-red wine and tarragon cream.

Fish & Chips
Cajun-chili-coriander spiced, Panko breaded Pacific Rockfish, pan fried and served open-faced on toasted garlic butter baguette with julienne vegetable, caper and purple kale slaw, house cut fries and warm 3 cheese dip.

Halloumi Sunchoke Tagliatelle
Grated Cyprus sheep’s milk halloumi cheese, sundried tomatoes, local sunchokes, haricot vert, red kale, saffron cream, tagliatelle pasta, roasted pine nuts

New Fall Menu is now available…

Pumpkin Cheesecake
Blueberry Lemon Crème Brûlée
Butternut Squash-Pumpkin Pie
Wild Berry Almond Cobbler à la Mode
Caramelized Apple Belgian Chocolate Bread Pudding à la Mode