Our Current Dinner Menu

The menu is subject to change, and posted on the first evening of service each week. Advance reservations are required, and seatings are at 6 and 8 pm.

2009 Hours
May through September: Thursday through Sunday
October through December: Friday and Saturday; three course option

Additionally, we are open from time to time for holidays, special dinner events, and private parties; call for details.

September 17 – September 20, 2009

House Appetizer
Arugula, Walnut & Feta Tart with Red Pepper Aioli

Soup
Potato & Leek Purée
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Garden Vegetable & Rice

Salad
Mixed Greens with House Maple-Balsamic Vinaigrette
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Classic Caesar Salad with Anchovies

Entrée
Pan Seared Pork Chop with Maple Braised
Greens, Husk Cherry Chutney, Red Pepper Polenta & Demi-glace
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Crispy Buttermilk Quail with
Haricot Vertes, Mashed Potatoes & Game Bird Velouté
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Grilled Swordfish Steak with
Patty Pan Squash, Confetti Rice & Tomatillo Sauce
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Israeli Couscous with
Basil Purée, Zucchini & Feta Cheese

Dessert
Warm Apple Cake with Butterscotch Sauce
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Brown Sugar Crème Brulée
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Dark Chocolate & Cherry Cake

Pricing

Five course format, May through October, fifty-five dollars per person

Three course format, post-Columbus Day through December (excluding New Year's Eve and special events), thirty-five dollars per person