
Dinner Menu
Served after 4pm. Looking for the lunch menu? Click here.
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*Includes items which may require modification.
Please consult your server.
First Plates
Burrata and Beet Flatbread V 12.5
Naan flatbread, arugula and walnut pesto, burrata, olive oil, roasted beets, walnuts, Granny Smith apple
Proscuitto and Brie Flatbread 14
Naan flatbread, brie, figs, proscuitto, Marcona almonds, arugula, and a balsamic glaze
Roasted Brussels Sprouts GF V 11
House-cured bacon and roasted Brussels sprouts pan-fried with spiced honey, and charred shallots (remove bacon for a vegetarian option )
Salmon Pâté GF 11
Rosemary and thyme-encrusted salmon and chèvre pâté, with warm, sliced baguette
GF if substitute rice crackers
Tomato Bruschetta V 10
Chopped tomatoes, red onion, basil, roasted garlic in balsamic vinegar and olive oil served with toasted French bread with an herbed feta spread
Snack Mac V 6.5
A snack-sized portion of our signature dish
Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust
Artichoke Bruschetta GF V V+ 9.5
Artichoke hearts, Kalamata olives, roasted red peppers, chili flakes, garlic, and olive oil served with toasted French bread (substitute baguette for French bread for a vegan option)
GF if substitute rice crackers
Lamb and Chèvre Meatballs 14
Goat cheese-stuffed lamb and pork meatballs, over celery root puree with black honey plum gastrique
Bistro Tots V 9
Housemade and delicious | fluffy shredded potatoes fried until golden brown with Gouda fondue
Charcuterie and Cheese
Antipasto Plate GF 19
Buratta, charred shallots, feta, anchovy, mixed olives, asparagus, roasted red pepper, cornichons, tomato confit, long stem artichoke hearts
GF if without bread
Cheese Plate 14
Chef's selection of three cheeses, olive medley, thin shaved red onion, house-made dijon, cornichons, olive oil and fresh-cracked black pepper
Charcuterie and Cheese Plate GF 20
Chef's selection of two cured meats and three cheeses, olive medley, thin shaved red onion, house-made dijon, cornichons, Marcona Almonds, olive oil and fresh-cracked black pepper
Soups
Roasted Tomato Bisque GF V 4.5 / 6
cup or bowl
Soup du Jour 4.5 / 6
Cup or bowl
French Onion Soup 7.5
Caramelized onion | torn baguette | Swiss | shaved Parmesan | chives
Salads
Dressed Greens GF V V+ 4.5 / 8
Mixed greens tossed in olive oil and sea salt (or your choice of dressing) with croutons, shaved red onion, radish, cucumber
GF if without croutons
Caesar GF 5.5 / 11
Chopped romaine in a Parmesan-Caesar dressing with croutons, roasted red peppers, and confit tomato
GF if without croutons
Balsamic Glazed Beet GF V 13
Orange and balsamic glazed beets, candied walnuts, blue cheese, arugula and spinach, and sweet potato dressing
Roasted Squash GF V 14.5
Roasted half delicata squash, arugula and spinach, spiced pumpkin seeds, chèvre, Granny Smith apples, and a warm bacon dressing - substitute balsamic vinaigrette for a vegetarian option
Seared Salmon GF 16.5
Salmon fillet, hard-boiled egg, cherry tomatoes, roasted fingerling potatoes, Kalamata olives, haricot vert on mixed greens with basil vinaigrette
Warm Spinach GF V 12.5
Baby spinach gently and quickly sauteed with black pepper-Sherry vinaigrette, garlic confit, cherry tomato, pine nuts and topped with Parmesan and a fried egg*
Dinner Mains
Sirloin with Mushroom Duxelle GF 25
Seasoned and cooked to temp, oyster mushroom duxelle, fried potato cake, asparagus
Filet with Mushroom Duxelle GF 39
Seasoned and cooked to temp, oyster mushroom duxelle, fried potato cake, asparagus
Chicken Roulade GF 24
Boneless half chicken stuffed with delicata squash, pine nuts, onions, figs, and marscapone cheese, sous vide and fried, in a rich celery cream
Seared Salmon GF 25
Pan-seared fillet over white bean cassoulet, with spiced honey Brussels sprouts, and fennel crème fraîche
Spanish Braised Pork Stew GF 19
Tender, tomato and port-braised pork cheek, carrots, onions, in a tomato and beef broth over creamy chèvre mashed potatoes
Carbonara V 16.5
Angel hair pasta, pea shoots, black truffles, oyster mushrooms, capers, butter, topped with shaved Parmesan and a soft-boiled egg
bacon lardons: 1;
Chicken Lasagna 19
Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in Gouda and house-made marinara
Quiche V 12.5
Gouda, caramelized onions and mushrooms, spinach, and eggs baked in a delicate pastry shell, served with dressed greens salad
Pork Carnitas Tacos GF 13
Tender pulled pork with mango, feta cheese, red cabbage, bean sprouts, Sriracha aioli, and fresh cilantro served with your choice of side (substitute tofu for a vegetarian option)
Substitute tofu for a vegetarian option: 0;
Lobster & Bay Scallop Risotto GF 23
Lobster claw, bay scallops, asparagus, English peas and confit garlic purée folded in a rich, sherry cream risotto with lemon oil, fresh chives, and micro greens
Macaroni & Cheese V 13
Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust
with chef's embellishments: 17; with lobster: 26;
Thai Peanut Noodles GF V V+ 13
Rice noodles in Thai chili-peanut sauce, bean sprouts, red cabbage, peanuts, fresh lime, cilantro
Dinner Sandwiches
Reuben 14.5
Tender, corned Angus beef, house kraut, Swiss, house Thousand Island dressing on sourdough marble rye
Grilled Cheese V 12
Havarti, Parmesan, and creamy Brie, on grilled country white, served with a cup of roasted tomato bisque
Beet Reuben V 13
"Corned" red beets, house kraut, Swiss, house Thousand Island dressing, on sourdough marble rye
Shaved Sirloin 15
Slow-cooked and shaved sirloin folded with sautéed mushrooms and onions, topped with melted Swiss and horseradish aioli on baguette served with a side of onion jus
Sliders 13
Three beef sliders on toasted Hawaiian buns | bacon | caramelized onion aioli | American cheese | house-made pickle chips
Cheeseburger 14.5
Ground chuck* patty with American cheese, lettuce, tomato, onion, caramelized onion aioli, house-made pickle slices on a toasted potato bun
add bacon, sautéed mushrooms, fried egg, avocado or sautéed onions: .95;
Kids' Favorites
Sliders for kids 11.5
Three beef sliders on toasted Hawaiian buns | bacon | American cheese | french fries
Kids Mac & Cheese V 6.5
A smaller portion of our signature dish - House blend of cheddar, Asiago, havarti & bleu cheeses | cavatappi pasta
Side Offerings
Chèvre Mashed Potatoes GF V 5
Bistro Tots GF V 4
Roasted Fingerling Potatoes GF V 4
Roasted Brussels Sprouts GF V 5
Kettle Chips V 4
Hand-Cut Fries V V+ 4
Sautéed Asparagus GF V V+ 5
Add Sauteed Shrimp GF 7
Add Lobster GF 8
Add Flash-Fried Tofu GF V V+ 2
Add Salmon Fillet GF 7
Add Chicken Breast GF 5
Desserts
Coffee Pound Cake V 6.5
Warm coffee pound cake | maple marscapone whip
House-Made Vanilla Ice Cream GF V 4
S’mores Brownie V 7.5 / 5
Toasted marshmallow | buttered graham cracker crumb & smoked sea salt crust
Whiskey Bread Pudding V 8 / 5
Warm caramel sauce | whipped cream
à la mode: 2;
Crème Brûlée GF V 6
Traditional vanilla bean custard | caramelized sugar crust | fresh berries | fresh mint
Beverages
Sparkling Water 4.5
Iced Tea, Soft Drinks, and Fruit Juices 2.5
Blue Line Coffee 3.5
Tea Smith Hot Tea 3.5