Now featuring many new cocktails and whiskey tasting

Prince Edward Island mussels, cooked in white wine cream, pancetta, mint and preserved lemon

28 day dry aged Steak(cut of beef changes weekly)dusty with alderwood smoked salt, served with horseradish creamd potatoes, garlic sauteed broccolini & red wine jus

We use local roaster Buona Caffe to make our special house blend of coffee

starters

crispy maple leaf farms duck wing, fig drizzle, smoked blue cheese dippping sauce

two house made american  lump crab cakes salad with mango salsa, chipotle oraNonge remoulade

charcuterie board

pan seared wild american sea scallops served on a bed of fresh risotto,with ancho smoked bacon syrup

slow cooked dry rubbed morrocan spiced baby back lamb ribs with tzatzki sauce 

soup and salads

house Salad of organic mixed leaves, mandarin oranges, golden  raisins, red onion vinaigrette  

garlic ginger caesar salad, organic romaine, ancho bacon,free range  soft boiled egg, parmesan cheese and anchovy 

baby organic spinach, sun-dried cranberries, raisins, goat cheese medallions, cranberry vinaigrette

wisconsin smoked blue cheese, organic artisian leaves, candied pecans, fresh apples, heirloom tomatoes, french raspberry vinaigrette

Soup of the day

Sample of  Mary's Dessert

godiva chocolate  creme brulee

chocolate torte, homemade milt chocolate hazelnut ice cream, carmalized banana, creme anglaise, chocolate hazelnut sauce

shortcake, lavender honeyed peaches, fresh cream, peach coulis

Entrees

Char grilled center cut Revier Farm's  PRIME  certified black angus  filet mignon,wild mushroom reduction, sweet garlic creamed potatoes, local vegetable  regular and petite

Creamy Parmesan Riosotto, sauteed wild american shrimp and bay scallops, artichoke hearts, asparagus, tomatoes in a white wine sauce, regular amd petite size

parmesan encrusted american duroc pork chop, sun-dried tomato mash potatoes, roasted mediterranean vegetables, pesto jus 

handmade pappardella pasta with roasted mediterranean vegetables, charred aspargus, cherry tomato fondue, fresh parmesan, regular and petite size

bourbon barrel aged worcestershire glazed barnsley lamb chop, fresh mint crushed fingerling potatoes, wilted organic spinach, char asparagus

pan roasted line caught mahi with sweet potato hash, organic wilted spinach, char asparagus, rock shrimp butter sauce

baked gulf coast grouper fillet covered with wild american lump crab and topped with jalapeno spiked hollandaise sauce, char asparagus, coconut jasmine rice