Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

Shrimp & Crab Bisque (GF)

10.5

 

Kale, apple & shaved Brussels Sprout salad

8.5

 

Beet, orange & Pistachio Parfait

9.5

 

Mussels with white wine & garlic (gf)

12/20

 

Wild Mushroom & thyme  crostini

9.5

 

Seared Tuna (gf)

Leek fritter

12

 

Cornflake crusted Chicken & Potato waffle

Buffalo sauce

12

 

Venison medallion

Root vegetable pancake

14

 

House Made Gnocchi

Walnut :: herb :: parmesan

11

 

Mains

 

 

 

 

Whole Roasted Trout (gf)

Roasted Fall vegetables :: potatoes

24

 

Wild Mushroom & Butternut Squash Risotto (gf)

Blue Cheese :: herbs

18 (add Shrimp + $10)

 

Duck & Bacon Spaghetti (gf)

Ginger cream :: butternut squash :: Kale ::pomegranate

26

 

Beef & Truffle Ravioli

Wild mushroom cream sauce

15/28

 

Chicken Pot Pie

Leeks :: potatoes ::  pastry

22

 

Roasted Winter Vegetables & Quinoa (gf,v)

Parsnips :: Winter Squash:: Beets :: brussels sprouts ::Mushrooms

14/22

 

Clams, Bacon & Pasta

garlic :: white wine :: butter :: parmesan

12/23

 

La Belle Surf & Turf gf)

Venison :: Potatoes & Shrimp :: Rice Cake

Roasted Vegetables

32

 

Sides

Roasted vegetables    Leek Fritter   roasted potatoes  Root Vegetable pancake

                     8                        6                    6                         7

 

PLEASE notify your server of any food intolerances or allergies and any time constraints you may have.

A service charge of 20% will be added to parties of 6or more

Consuming raw or undercooked eggs, meats., poultry or seafood or shellfish may increase your risk of foodborne illnesses

With the exception of Pasta dishes & Flatbreads, everything on this menu is naturally gluten free. Vegetarian items can be prepared to suit a vegan diet, please inform your server of your preference.