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Dinner Menu May 4 – 14, 2018


Grilled Vegetable Salad: zucchini, peppers, asparagus, mushrooms, and red onions with chimmichurri sauce and whipped feta ($9.50)

Coconut Curry Fish Soup: fragrant soup of local fish, coconut, curry, ginger, spinach, kaffir lime oil ($9.50)

Asparagus & Egg: spears with a  broken egg and truffle dressing, fresh herbs, and truffled Dutchman's gouda ($9.50)


Halibut: grilled local halibut, roasted sweet potato and maple purée, sautéed kale & mustard greens, black onion seeds, smoked maple syrup ($25)

Scallops: pan-seared local scallops, Thai red curry lentil risotto, salad of sprouts, cilantro, coriander, mint, and crispy fried noodles ($25)

Chicken: pan-roasted breast, roasted potatoes and vegetables, roasted lemon jus, herb salad ($20)

Pasta Primavera: handmade cavatelli, asparagus, spinach, zucchini, beans, snap peas, and cherry tomatoes in a light lemon cream sauce ($20)

Lobster Gnocchi: handmade gnocchi, local lobster, cherry tomatoes, peas, green onions, lobster cream sauce, fresh herbs, parmesan, and lobster oil ($26)


Maple Nut Tart: local maple syrup, walnuts, hazelnuts, and pecans, chocolate mousse, locally-picked cranberries ($8)

Rhubarb & Cream: coconut and almond cake, lemon curd cream, rhubarb and orange compote, strawberry coulis, mint ($8)