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
