dinner menu


appetizers & small meals

white bean spread   10.
topped with diced roasted tomato, toasted pine nuts & scallions; with rosemary focaccia

crab cakes    12.
with key lime tartar sauce and mango chutney

salmon tacos   12.
zesty fried salmon nestled in two soft flour tortillas with lime aioli, tomato, shredded lettuce, scallion and cilantro

vegetable dumplings    12.
six crispy dumplings; served with a trio of dipping sauces; chili, honey ginger, caramelized soy

goat cheesey fries     12.
fried potatoes, topped with rosemary, bacon, scallion with a goat cheese cream saucea

pate     12.
chicken and pork liver, flecked with truffle. traditional garnishes, and toast points

*flatbread pizza    12.
changes daily – also available on a gluten free crust  

smoked salmon napoleon     12.
crispy potato pancake topped with greens, slices of smoked salmon, roasted tomato; garnished with capers, red onions, lemon vinaigrette and sour cream




*mussels     12.
prince edward island mussels tossed with white wine garlic butter, diced tomato, scallions & mushroom

baked brie  11.
topped with homemade apple chutney; served with warm bread

calamari    12.
fresh domestic calamari, lightly breaded and fried; tossed with pepper rings; sweet italian sausage, topped with parmesan. served with marinara


salads & soups

today’s soup     5.

french onion soup     6.

blue cheese salad    9.
romaine, tomatoes, bacon, croutons, blue cheese and blue cheese dressing

caesar salad     9.
fresh grated parmesan, homemade croutons and caesar dressing

*beet salad 10.
Greens, “drunken” goat cheese, sunflower seeds, with white balsamic vinaigrette

*apple/walnut salad     10.
Served warm with blue cheese and greens, cider vinaigrette

*bullfinchs salad     9.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans and dried cranberries



filet bullfinch
eight ounce     34.
served on toast point spread with pate, topped with béarnaise butter; served with crisp hand-cut fries and vegetable
(wine pairing: steele cabernet)

lamb rack chops
two chops     26.     three chops     34.
marinated and grilled; served with whipped feta, olive tapenade, roast tomato, cucumber and fried onion; served with naan
wine pairing: 14 hands merlot   

pork chops
six ounce      20.     twelve ounce 26.
pan-fried, topped with apple chutney and brie, honey-ginger sauce.  sweet potato fries and vegetable
wine pairing: 14 hands merlot


black and blue filet mignon
eight ounce     34.
topped with a blend of cracked, black pepper, savory blue cheese and extra virgin olive oil; over crashed potatoes and crispy fried leeks; served with vegetable
(wine pairing: viña altamar, tempranillo)

duck leg confit
six ounce       22.      twelve ounce       28.
served with sticky rice and robert’s special sauce of sweet pineapple, tart tamarind and tangy ginger
wine pairing: bridlewood, pinot noir

maddy’s tuna
four ounce /  eight ounce: at market price.
tuna steak crusted with black & white sesame seed; with japanese sticky rice, bok choy and grilled shitake mushrooms; with caramelized soy and wasabi
wine pairing: trimbach , pinot gris




four ounce      19.      eight ounce      26.
pan-seared salmon over a sauté of beets, spinach, roasted tomato and wild rice; finished with herb aioli
wine pairing: villa chiopris, pinot grigio

pecran chicken
five ounce     17.          ten ounce     22.
pecan and panko-crusted chicken  over pumpkin tortelloni; with goat cheese cream, dried cranberries, bacon and parmesan
wine pairing: Raymond r , chardonnay  

*asian barbeque chicken
five ounce     17.     ten ounce     22.
chicken breast, spicy sauce and white rice, topped with asian slaw
wine pairing: chat st. michelle, reisling


side dishes     4.

pan seared chive potato pancakes, crashed potatoes, home made frites, fresh seasonal vegetables, Japanese sticky rice with shitakes and soy and pickled ginger, pasta with marinara, grilled baby bok choy with sesame seed and soy, basmati rice

*gluten free items / our blue cheese is gluten free