Dinner Menu

Crusted cremini mushrooms, stuffed with lemon zest, garlic & Lively Run goat cheese, served with spring pea coulis   (g/f) (v)

Roasted salmon, flaked & chilled, with Bang Bang sauce, avocado, scallion, cilantro, crunchy ramen on wakame, wrapped in nori, with miso salad, sweet & spicy soy    (g/f) (v)

Grilled warm heart of romaine lettuce, split grilled & dressed with red wine vinaigrette, shredded parmesan & crispy capers, on Inglehoffer aioli (g/f) (v)

Tangle of winter greens, charred carrots, bacon lardons, candied black walnuts sultanas, house-made French dressing & frizzled shallots & crispy potato wedge (g/f) (v)

Mediterranean deviled eggs with Ahi tuna confit, goat cheese, black olive, roasted pepper tapenade & gremolata (g/f) (v)

Braised French cut pork shank on rosemary polenta & smothered with a house-made tomato & garlic fondue  

Blackened breast of Rohan duck, creole rice, wilted greens & crispy shallots (g/f)   

Fresh market catch, with seasonal accompaniments  

Center cut filet mignon, with smashed potato, seasonal vegetables & house steak sauce (g/f)   

Pan roasted breast of chicken, with spicy Thai peanut sauce, basmati rice, & sugar snap peas, garnished with cilantro, scallion & roasted peanuts (g/f)   

Big Mamou Organic Farm’s grass-fed beef burger, with Blue Yonder cheese, black pepper bacon, roasted shallot puree, on toasted brioche, with hand cut fries (g/f)  

Marinated tofu, with spicy Thai peanut sauce, basmati rice, & sugar snap peas, garnished with cilantro, scallion & roasted peanuts (g/f) 

Moroccan lamb Kofta meatloaf, creamy smashed potatoes, seasonal vegetables with Lively Run goat cheese cumin cream sauce (g/f)