Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

 

Shrimp & Crab Bisque

 12

 

Spring Rice Wraps

Pea greens :: cucumber:: red pepper :: carrot :: red cabbage :: cilantro

10

 

Strawberry, Feta, Cucumber & mint Salad (gf)

10

Warm Camembert

With baguette & apples

12

 

Wild Mushroom Crostini

pesto

10

 

cornmeal & spicy pickle fritters

with siiracha cream & bacon jam

9

Octopus

Lemon :: arugula

15

 

Mussels

Garlic + white wine

12/20

 

Clams & Bacon

Spaghetti :: parmesan

15

 

Mains

 

Grown

Vegetable Plate (v,gf)

Broccoli :: zucchini :: Kale ::; Kale :: Swiss chard

10/18

 

Rigatoni with Dandelion Greens

Walnuts :: parmesean :: house made ricotta

18

 

Crispy Tofu over curried stir fry vegetables

Coconut milk :: chili garlic :: broccoli :: tat soi :: bok choy

18

 

Wild Mushroom Risotto

Swiss Chard :: parmesan

12/18

Caught

Seared Scallops

Zucchini & Feta Cake

15/28

 

 

Seared Tuna

Avocado :: cilantro ginger sauce :: rice cake

28

 

Shrimp with Sweet Pea & tarragon Ravioli

thyme butter

15/28

 

Raised           

Filet of Beef

Potatoes :: spinach :: Whisky Cream Sauce

32

 

Duck Breast gf

Blackberry sauce :: broccoli rabe

28

 

 

Chicken & tortellini with pesto

20

 

 

 

 

 

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.