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.
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
baked brie 11.
topped with apple chutney, dijon mustard; served with toasted bread
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
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
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