Dinner Menu
Starters
| Pan seared, rice paper wrapped sea scallops, ginger sesame vinaigrette | 15 |
| House charcuterie: foie gras tourchon, duck rillettes, tamberk coppa duck breast prosciutto, spiced apple, violet mustard |
16 |
| Warm goat cheese, Hants County greens, heirloom beets, pistachiio citrus vinaigrette | 11 |
| Carpaccio of bison tenderloin, pickled winter vegetables, truffled pecorino grilled cheese | 14 |
| Sauteed queen crab cake, avocado, harissa creme (*Three dollar supplemental) | 16 |
Principal Dishes
| Grilled beef tenderloin, braised short rib, bleu d'Auvergne cap, cabernet reduction (*Four dollar supplemental) |
36 |
| Roast wild 'rod and reel' striped bass, new potatoes, saffron fragrant Asian spice butter | 30 |
| Bison hanger steak (rare or medium rare), parsnip mousse, mushroom thyme jus | 35 |
| Albacore tuna grilled 'rare', Shanghai bok choy, caper, olive, red pepper vinaigrette | 31 |
| Roast duck magret, potato leek pave, black cherry ancho sauce | 29 |
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To Finish
| Golden pineapple star anise sorbet, house biscotti | 9 |
| Cheese 4: Blue Benedictine, Collier cheddar, Miranda, Cambozola | 12 |
| Semi-frozen chocolate terrine, almond croquant, mango coulis | 9.5 |
| Tahitian vanilla panna cotta, lacey almond tuile, drunk and sober berries | 9.5 |
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Flourless chocolate cake, house churned banana rum ice cream |
9.5 |
| *Three Course Table d'hote Forty Five dollars |
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Menu is subject to change |