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.
Dinner First Plates
Raclette Fondue 11
Traditional Raclette fondue with roasted fingerling potatoes and bacon lardons for dipping (remove bacon for a vegetarian option)
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
Roasted Brussels Sprouts GF V 9.75
House-cured bacon and roasted Brussels sprouts pan-fried with spiced honey and charred shallots (remove bacon for a vegetarian option )
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
Bistro Tots V 8
Housemade and delicious | creamy mashed potatoes rolled in shredded potatoes and fried until golden brown paired with a side of our Raclette fondue
Lox GF 13.75
Delicate slices of cured salmon lox, thin-sliced pumpernickel, capers, cornichons, shaved cucumber, hard-boiled egg, shaved red onion, crème fraîche
GF if without pumpernickel
Goat Cheese in Roasted Red Pepper Sauce GF V 10.75
Creamy goat cheese in a pool of warm, roasted red pepper, almond & garlic sauce and olive oil with fresh herbs - served with baguette and lahvosh crackers
GF if without bread and crackers
Thai Peanut Flatbread V
Naan flatbread with sweet Thai chili sauce, Havarti cheese, shiitake mushrooms, roasted peanuts, fresh chives and cilantro
with chicken: 13; with zucchini and roasted red peppers: 12;
Charcuterie and Cheese
Cheese Plate 14 / 19
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 17
Chef's selection of two cured meats and three cheeses, olive medley, thin shaved red onion, house-made dijon, cornichons, 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 V 6 / 10
Chopped romaine in a Parmesan-Caesar dressing with croutons, roasted red peppers, and confit tomato
GF if without croutons
Seared Salmon GF 16
A hearty salad with a seared salmon fillet, hard-boiled egg, cherry tomatoes, roasted fingerling potatoes, sliced almonds, Kalamata olives, haricot vert resting on a bed of mixed greens with basil vinaigrette
Greek Lamb 14
Lamb meatballs, cucumbers, tomatoes, red onions, and feta sit atop mixed greens tossed in tzatziki dressing
Beet & Chevre GF V V+ 12.5
Roasted and marinated beets, mandarin oranges,
spring greens, candied walnuts with a white balsamic vinaigrette and garnished with fresh mint (vegan without chevre)
Warm Spinach GF V 11.5
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
New England Clam Chowder 14
Clams, potatoes, carrots, and bacon lardons in a hearty, creamy broth, served with oyster crackers and cornbread with honey butter
GF if without toast points
Duck Ragù 19.5
Pappardelle pasta with duck confit and slow-cooked, traditional tomato ragù, finished with shaved Parmesan, and served with toast points
Seared Salmon GF 24
Pan-seared salmon fillet over buttery, potato gnocchi and sauteed asparagus with a lemon cream sauce
GF if substitute fingerling potatoes for gnocchi
Mushroom and Squash Risotto GF V V+ 17.5
Creamy risotto with butternut squash, Parmesan, forest mushrooms, and Savoy spinach, garnished with chili oil, pumpkin sea salt, and a Parmesan crisp
Thai Noodle Curry GF V V+ 15
Creamy coconut milk-red curry sauce over rice noodles tossed with carrots, bean sprouts, bell pepper, red cabbage, fried tofu, shiitake mushrooms, Savoy spinach and garnished with roasted peanuts, cilantro, fresh lime
GF if without tofu
Bangers and Mash GF 17
Seared stout-infused pork bratwurst over creamy mashed potatoes and covered in rich, onion gravy alongside roasted Brussels sprouts
GF if substitute chicken breast for bratwurst
Coq au Riesling GF 22
Skin-on, boneless chicken breast and thigh with roasted potatoes, turned zucchini, forest mushrooms, capers, and English peas in a savory Riesling cream
Whiskey Flatiron 26
Whiskey-marinated, sous vide flatiron steak glazed with brown sugar-soy and covered in crispy onion straws, served with house-made tots and roasted Brussels sprouts sauteed with bacon lardons
Lobster & Bay Scallop Risotto GF 22.5
Lobster claw, bay scallops, asparagus, English peas and confit garlic purée folded in a rich, sherry cream risotto with lemon verbena-saffron oil, fresh chives, and micro greens
Macaroni & Cheese V 12.75
Cavatappi pasta tossed in our house blend of cheddar, Asiago, havarti & bleu cheeses with a golden Parmesan-panko crust
with chef's embellishments: 16.75; with lobster: 26; with duck confit: 19.75;
Chicken Lasagna 19
Rich layers of roasted chicken, ricotta and artisan cheeses, roasted mushrooms, and baby spinach covered in raclette fondue and house-made marinara
Dinner Sandwiches & lighter fare
Shaved Sirloin 14.75
Slow-cooked and shaved sirloin folded with sautéed mushrooms and onions, topped with melted Swiss and horseradish aioli on a hearth-baked roll served with a side of onion jus
Grilled Cheese V 10.5
A trio of Havarti, Parmesan, and melted raclette on country white bread, griddled with mayonnaise and served with a cup of roasted tomato bisque
Salmon Burger 15
A griddled salmon cake with lemon aioli, sliced cucumber, lettuce, tomato, and onion on a brioche bun
Pork Carnitas Tacos GF 12.75
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;
Sliders 12.5
Three beef sliders on toasted Hawaiian buns | bacon | caramelized onion aioli | American cheese | house-made pickle chips
Traditional Cuban 12
Sliced, house-cured ham, pulled pork, Swiss, house-made pickle slices, yellow mustard, and mayonnaise pressed on traditional Cuban bread
Cheeseburger 13.5
Ground chuck* patty with American cheese, lettuce, tomato, onion, caramelized onion aioli, house-made pickle slices on a toasted brioche bun
add bacon, sautéed mushrooms, fried egg, avocado or sautéed onions: .95;
Kids' Favorites
Grilled Cheese V 10.5
A trio of Havarti, Parmesan, and melted raclette on country white bread, griddled with mayonnaise and served with a cup of roasted tomato bisque
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
Mashed Potatoes GF V 4
Pan-seared Gnocchi V 5
Roasted Fingerling Potatoes GF V 4
Roasted Brussels Sprouts GF V 4.5
Salt & Vinegar Kettle Chips V 3
Hand-Cut Fries V V+ 4
Sautéed Asparagus GF V V+ 4.5
Bistro Tots V 4
Add Duck Confit GF 7
Add Sauteed Shrimp GF 6
Add Lobster GF 7
Add Flash-Fried Tofu GF V V+ 2
Add Salmon Fillet GF 6
Add Chicken Breast GF 4
Desserts
Dark Chocolate Mousse GF V 6.5
French chocolate mousse | whipped cream | dark chocolate curl
House-Made Ice Cream GF V 3.5
Vanilla or flavor of the day
S'mores Brownie V 6.5
Toasted marshmallow | buttered graham cracker crumb & smoked sea salt crust
Whiskey Bread Pudding V 7.5
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
Tea Smith Hot Tea 3