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Dinner Menu May 5 – 15, 2017


Soup: sunchoke and jonagold apple soup, burnt maple cream, sunchoke chips ($8.50)

Deep Fried Pickles: house-made dill pickles, carrots, beans, spruce tips, and onions crisp fried with ranch dressing ($8.50)

SaladBroadfork Farm spring greens, goat cheese fritter, marinated red onions, oven-roasted cherry tomatoes, colt's foot flowers, chive flower vinaigrette ($8.50)


Scallops: seared local scallops, parsnip purée, crisp proscuitto, sunchoke à la greque, sweet cicely, scallop butter ($26)

Chicken: pan-roasted breast, gnocchi, peas, mushrooms, spinach, parsley, hazelnut, broken jus ($22)

Halibut: pan-roasted filet of local halibut, carrot and wild caraway purée, pardena lentils, buttered snap peas, carrot and orange butter sauce ($24)

Pork  Chop: house applewood-smoked Oulton's pork chop, spring onion mashed potatoes, warm coleslaw, maple mustard sauce ($23)


Chocolate Mousse: dark chocolate cake, milk and white chocolate mousse, blueberry ice cream, hazelnut praline ($7)

Rhubarb Trifle: coconut and almond cake, vanilla custard, strawberry and rhubarb jelly, poached rhubarb ($7)