Spring Dinner Menu

Thursday – Saturday

From 5:30pm

Starters

Shrimp

Sautéed shrimp, arugula, ginger-lime vinaigrette 14

Short Ribs

Braised beef short ribs, white bean puree, red wine demi-glace 12

Country Pâté

Country pâté, capers, cornichons, whole grain mustard, French bread 13

Tomato & Chèvre

Tomato, Vermont Creamery chèvre, pine nuts and basil, phyllo dough, cream sauce 9

Wild Mushrooms

Sautéed wild mushrooms, puff pastry, oyster sauce 11

Soup of the Day

Cup 7 / Bowl 10

Mon Amour Caesar

Twenty-four month aged Parmesan cheese, white anchovy, crostini

Demi 7 / Grand 11

Field Greens

Mesclun greens, toasted pecans, dried cranberries and Vermont Creamery chèvre,

extra virgin olive oil and aged balsamic vinaigrette

Demi 7 / Grand 11

Entrées

Chicken Breast

Free range chicken breast, spinach, feta and dill, rice, dill aioli 26

Penne Alfredo

Penne pasta, Alfredo sauce, twenty-four month aged Parmesan cheese, broccoli 20

Add Chicken 26

Filet Mignon

Grilled filet mignon medallions, confit potatoes, glazed carrots, choice of sauce

Port Wine Reduction              Au Jus             Peppercorn                

5 oz. 28 / 10 oz. 36

Duck Breast

Grilled duck breast, savory orange-tarragon sauce, wild rice, broccoli 34

Halibut

Pan seared halibut, bok choy, rice, yuzu dashi reduction 32

Kobe Beef Burger

Half-pound Snake River Farm Kobe beef burger

lettuce, tomato, sautéed mushrooms and cheese, confit potatoes 18

Dessert

Crème Brulèe

Smooth and rich custard topped with burnt sugar 10

Chocolate Cake

Chocolate devil’s food cake filled with pastry cream

covered in a dark chocolate glaze 10

Cheesecake

Light and delicate mascarpone cheesecake with a graham cracker crust

drizzled with strawberry sauce 10