Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

Shrimp & Crab Bisque (GF)

10.5

 

 

Mussels with white wine & garlic (gf)

12/20

 

Shaved Brussels sprout, Kale & apple salad  (gfV)

8

 

smoked salmon , Corn & Leek Fritter

Siracha cream

10

 

 

Roasted squash, goat’s cheese & honey crostini

9.5

 

 

Autumn Rice paper wraps (gf)

Turnip:: carrot :: radish :: cilantro:: pepper ::

 sesame seeds

9

 

Mains

 

Chicken Pot Pie

Carrots :: potatoes :: Puff Pastry

19

 

Shepherd’s Pie (gf)

Lamb : tomatoes :: carrots :: potatoes

22

 

Whole Roasted Trout (gf)

Roasted Fall vegetables :: potatoes

24

 

Gingered shrimp gf)

Napa cabbage :: carrots :: bok choy :: cilantro rice cake

14/24

 

Duck Breast(gf)

Roasted fennel & root vegetable pancake

26

 

Filet Of Beef

Potatoes :: Spinach

32

 

Butternut Squash Noodles (gf,v)

Tossed with roasted vegetables & caramelized onions

18

 

Cheese Tortellini

Pumkin :: cheddar

16

 

Clams & bacon

Spaghetti :: corn :: parmesan

22

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.