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
chicken and pork liver, flecked with truffle. traditional garnishes, and toast points
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
prince edward island mussels tossed with white wine garlic butter, diced tomato, scallions & mushroom
roasted feta 11.
topped with olives, tomato and herbs; served with focaccia
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.
shrimp chowder 13.
corn, celery, onion, potato, and bacon; with sherry cream
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
*bullfinchs salad 9.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans and dried cranberries
spinach salad 10.
french dressing, mushrooms, bacon and a soft boiled egg
lamb rack chops
two chops 26. three chops 34.
marinated and grilled; served with whipped feta, olive tapenade, red onion, roasted tomato and naan
wine pairing: callia malbec
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 wild rice, orange sauce and fresh vegetables
wine pairing: bridlewood, pinot noir
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 greens, basmati, red lentils, chick peas and tomato; finished with sun dried tomato pesto
wine pairing: villa chiopris, pinot grigio
five ounce 1720. ten ounce 22.
chicken sautéed with olives, roasted tomato, herbs and spinach; tossed with cheese filled pasta purses
wine pairing: ponzi pinot gris
*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
4 ounces 24. eight ounces 32.
served with mushroom, caramelized onions, mushroom triangoli in a sherry cream and topped with sour cream
wine pairing: 14 Hands Merlot
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 wild rice
*gluten free items / our blue cheese is gluten free