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

*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

roasted feta  11.
topped with olives, tomato and herbs; served with focaccia

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.

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

entrees

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 

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

*salmon
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

chicken sacchetti
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

short ribs
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