TO START
focaccia
Warm salted focaccia, compound butter, herb olive oil (vegan option)
$10
greens
Winter greens, fresh herbs, roasted lemon vinaigrette, toasted pecan crumble, shaved parmesan (vegan option)
$16
tuna tartare
Yellowfin tuna tartare, ginger and soy vinaigrette, pickled onion and jalapeno, habanero aioli, wonton crisps
$18
udon
Sesame and soy mushroom broth, udon noddles, quail egg, choice of smoked duck breast or smoked tofu (vegan option)
$16
mushrooms on toast
Caramelized mushrooms, confit garlic, whipped pimento cheese, fried brioche, shaved parm (vegan option)
$16
cheese
Back Forty Madawaska and Bonnecherre cheeses, truffle tapenade, buckwheat honey, toasted pecans, grilled mom’s sourdough
$22
ENTREES
NY strip
Manhattan cut striploin, whipped potatoes, caramelized onions and brussel sprouts, mushroom demi ragu
$45
bouillabaisse
Pickerel, haddock, black tiger shrimps, mussels, saffron and tomoato broth, mom’s sourdough, chilli oil, rouille (vegan option)
$40
pickerel
Herb butter pickerel fillet, sautéed spinach, roast potato, roasted orange and pink peppercorn fennel salad
$36
pasta
Braised lamb, fresh pappardelle pasta, cannellini beans, spinach, white wine and mint beurre blanc, parm (veg option)
$36
risotto
Lemon and zucchini risotto, kalamata olive and truffle tapenade, grilled zucchini, parm (vegan option)
$36
tasting menu
Seasonally inpsired five course tasting menu
Foccacia service & amuse bouche
Although the Chef makes every effort to accommodate allergies and dietary preferences, substitutions and modifications are politely declined. Paired with wine (10oz) $135
$95
TO FINISH
chocolate torte
Chocolate ganache torte, graham cracker crust, chocolate and salted caramel gelato
$10
carrot cake
Classic carrot cake, cream cheese buttercream, toasted coconut
$10
creme Brûlée
Traditional vanilla bean crème brûlée
$8
crumble
Braised strawberry and rhubarb compote, toasted oat and nut crumble, strawberry rhubarb ice cream
$10
NY Striploin 
Pickerel 
Drinks and Dinner 
Seared Scallop 
Appetizers 
