Dinner Menu

Crispy Lebanese falafel, nested on house-made hummus & greens, with Tzatziki & crumbled Lively Run feta cheese (g/f) (v)

Hot smoked salmon, flaked & chilled, with Bang Bang sauce, avocado, scallion, cilantro, on wakame, wrapped in cucumber, with miso salad, sweet & spicy soy (gf)

 Asparagus picked fresh daily, grilled & dressed with Roasted shallot & Herb de Provence vinaigrette, shaved Parmesan, on Inglehoffer aioli (gf)(v)

Crunchy Little Gem lettuce, baby heirloom tomatoes, bacon lardons, house-made green goddess dressing & crispy shallots  (g/f) (v)

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

Classic seafood appetizer featuring fresh, succulent crab meat, with a tangy and flavorful cocktail sauce & horseradish crema  

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

Moroccan Beef Stew - Tenderloin tips, carrots, chickpeas & Riesling sultanas sautéed with aromatic cinnamon, cumin, coriander, allspice over creamy mashed potatoes with braised baby greens (gf)

Fresh market catch, with seasonal accompaniments  

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

ROC Chicken French - twice marinated, slow smoked and glazed with house made French dressing, served with asparagus and fried new potatoes  (g/f)   

Big Mamou Organic Farm’s Beef & Lamb burger, studded with feta cheese & red onion, finished with pickled red onion, Tzatziki, lettuce olives & hand-cut fries, dusted with gremolata  (g/f)  

Pan roasted tofu glazed with citrus gastrique, perched on Bozza’s pasta primavera with asparagus coulis  (gf/v)

Pan-roasted Lamb saddle chop, dry rubbed with mole powder, black beans, blistered onions & peppers, crema & cilantro  (g/f)