Dinner Menu
Monday thru Sunday 5pm to 9pm
Appetizers
Warm goat cheese salad $9
Field greens, spiced pecan, grapes, sundried tomatoes, maple balsamic vinaigrette
Caesar Salad $9
Crisp romaine, sliced almonds, house made vinaigrette
Confit garlic and escargot $9
Olive oil dipped baguette, shitake mushroom and le pleine lune cheese
Duck confit tart $12
Pulled duck confit, micro greens, balsamic toffee and goat cheese crumble
Soup
French onion soup $9
Gruyere cheese and rosemary oil croutons
Seafood chowder $9
Salted cod, bay scallops, clams, shrimp, puff pastry
Mains
Wild mushroom pasta $22
Baby spinach, fresh fettuccini noodles and pancetta lardon
Crisp skin chicken supreme $24
Mushroom ragout, brown butter gnocchi, red wine reduction
Crisp skin Atlantic salmon $25
Celeriac puree, asparagus, baby bok choy
Beaus braised lamb shank $27
Roasted garlic mash, mint jus, crisp parsnips
Pork tenderloin with maple roasted sweetbreads $28
Roasted fingerling potatoes, caramelized cippolini onion, Shiraz reduction
Beef tenderloin $32
Sweet potatoes fries, roasted baby carrots, pearl onion and peppercorn reduction
Taxes and gratuities not included
Chef Andrea Leduc
FH Manager Iris Borghi
