Appetizers

 

Soup of the Season

Daily preparation. $6.5

 

Epicurean Sampler

shrimp / scallop / crab / toasted ciabatta / garlic cream. $14

 

Bruschetta

basil pesto / tomato / provolone / toasted baguette / balsamic glaze. $9

 

Poutine

house cut fries / local mozzarella chese curds / duck gravy. $9

 

Ravioli

mushroom pasta / beef cheek filling / red wine jus / sunny egg. $11

 

Mac & Cheese

cavatappi pasta / muenster / Vermont cheddar / Benton's ham / peas $9

 

Salmon Pastrami

cured Faroe Islands salmon / pickled red cabbage / rye croutons / horseradish aioli / friend capers. $13

 

*Denotes Gluten Free Menu Item

(Salad dressings: Ranch, Blue Cheese, Italian, French, Raspberry Vinaigrette, Balsamic Vinaigrette, Dijon Vinaigrette, Horseradish Vinaigrette, Miso-ginger Vinaigrette)

*All salad dressings, sorbets & desserts are made in house*

*Vegetarian entree available upon request*

**All meals re prepared to order; Your patience is appreciated**


 


Main Course

(Served with house salad and fresh bread. Soup my be substituted for $3)


Beef

(All beef is certified Angus & served a la carte)

 

Steak Selections

*8oz Filet Mignon $34

*10oz. Sirloin $27

*14oz. NY Strip $30

*16oz. Delmonico $32

 

Side Dish Selections (a la carte)

*Grilled Asparagus $1

*Brussels Sprouts $1

*Roasted Root Vegetables $1

*Peas $1

*Roasted Red Peppers $1

*Roasted Red Potatoes $1

Steamed White Rice $1

Creamy Polenta $1

Spicy Mashed Sweet Potatoes $2

 

Topping Selections (a la carte)

*Caramelized Onions $1

*Mushroom Ragout $1

Blue Cheese Butter $2

*Fries $2

*Chimichurri $2

*House Coffee Dry Rub $2

*House Bacon Jam $2

*Sherry Cream Shrimp $4 

 

Dinner For Two

*24oz. Porterhouse Steak $65

-Roasted Mixed Vegetables

-Roasted Mixed Potatoes


Additional A La Carte Selections

House Salad $4.5

Sauteed Mushrooms $5

Pasta Marinara $5

Bistro Fries $6

Roasted Red Potatoes $5

Pasta Laragosta $12

Grilled Asparagus $5

Lobster Risotto $12

 

Seafood

(All selections are delivered fresh from a reputable supplier)

*Bar Harbor

scallops / lobster mushroom rsotto / vanilla champagne sauce / chive oil. $29

 

*Jambalaya

jumbo shrimp / Benton's ham / chorizo / rice / tomatoes / roasted poblanos. $22

 

*Salmon

Faroe Islands salmon / tomato olive tapenade / creamy polenta / herb oil / balsamic glaze. $24

 

Walleye

blackened Lake Michigan walleye / scallion risotto / Brussels sprouts / bacon jam $26

 


Shrimp & Chilies

 

jumbo shrimp / Serrano chilies / cashews / risotto / garlic chips. $24

 

Pasta

(All pastas made fresh. gluten free pasta available upon request)

 

*Laragosta

 lobster / angel hair / coral sauce. $26

 

*Fettuccine

pork tenderloin / Brussels sprouts / pupkin sage fettuccine / apple brown butter. $21

 

*Tandoori

local yogurt marinated chicken leg / red pepper linguine / coconut red curry. $20

 

*Rabbit

rabbit ragout / onion / peppers / penne / marinara. $20

 

*Barcelona

 tomato pappardelle / smoked mussels / chorizo / saffron broth. $26

 

Veal

 (All selections are prepared hand cut and cooked to order; served with mascarpone risotto. Bone in/Skin on chicken breast may be substituted.)


Sane Remo

veal tenderloin / shrimp / asparagus / red peppers / Marsala. $26

Piccatta

veal tenderloin / capers / artichoke hearts / asparagus / lemon / white wine $25

Madeira

veal tenderloin / muchrooms / spinach / white truffle / jumbo lump crab. $27

Hampton Falls

veal tenderloin / mushrooms / tomatoes / Brussels sproutss / apple brandy. $24

 

Poultry / Game / Pork


Chicken & Dumplings

crispy bone in skin breast / herb spaetzle / root vegetables / gravy. $25

Stuffed Chicken

peas & bacon stuffed chicken leg / creamy polenta / Poblano bisque. $26

Elk Tenderloin

dry spice rub / roasted cauliflower puree / berry port wine sauce / fried root vegetables. $38

Pork Chop

roasted double chop / spicy sweet potato puree / fried root vegetables / pan sauce. $27

Surf & Turf

pork belly / seared scallops / Serrano chilies / mushrooms/ almond puree / demi glace.. $32


Chefs: Ryan Thayer and Jeff Bennett