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 sauce

charcuterie plate     14.

*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 apple chutney, dijon mustard; served with toasted bread

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


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, toasted walnuts; with white balsamic vinaigrette

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

*warm apple salad     10.
diced apples, walnuts, blue cheese, greens, and an apple cider vinaigrette   


*lamb rack chops
two chops     26.     three chops     34.
marinated and grilled; served with crashed potatoes, roasted tomatoes, and goat cheese cream.  served with vegetable of the day
wine pairing: wild things, zinfandel

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: izadi, rioja

short ribs bolognese
six ounce     24.         twelve ounce     32.
with mushroom, tomato, homemade bolognese;  tossed with fusilli;  topped with parmesan
wine pairing: toscolo, sangiovese

pork osso bocco
limited quanities daily  28.
served with potato waffles, apple chutney,  honey ginger sauce and fresh vegetable
wine pairing: quattro mani, barbera

*duck leg confit
six ounce     22.         twelve ounce     28.
served with wild rice, orange sauce and fresh vegetables
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: ponzi , pinot gris  

four ounce      19.      eight ounce      26.
pan-seared salmon over a sauté of spinach, tomato, and wild rice;  lemon, caper beurre blanc
wine pairing: maso canali, pinot grigio

pecan chicken
five ounce      17.     ten ounce 22.
pecan-crusted chicken, pumpkin tortelloni, goat cheese cream sauce;  finished with bacon, dried cranberries and parmesan.
wine pairing: ponzi pinot gris

“everything” chicken thighs
five ounce     17.     ten ounce     22.
bone-in, skin-on, roasted with “everything” spice blend; served with fries, pan gravy and vegetable
wine pairing: matisco, chardonnay

side dishes     4.

potato/scallion waffles……crashed potatoes…home made frites… fresh seasonal vegetables….japanese sticky rice with shiitakes, soy & pickled ginger…. pasta with sauce marinara. grilled baby bok choy with sesame seed and soy…basmati rice…wild rice

*gluten free items / our blue cheese is gluten free