Mains

Potato Gnocchi

House made Ricotta and Potato Gnocchi served with Italian Sausage and Kale in a White Wine and Butter Pan Sauce 21.

Vegetarian Option – Substitute Asparagus Tips for Sausage

Wild Mushroom Pasta

Assorted Wild Mushrooms tossed with Fettuccine Pasta in a Light Garlic Cream Sauce, topped with Parmesan Cheese 21.

Add Shrimp $6., Add Mary’s Farm Chicken Breast $8.

Pan Seared Mary’s Chicken and Risotto

Pan Seared skin on Chicken Breast served over a creamy Risotto with Brussel Sprouts Shavings, topped with Balsamic Drizzle and Herbed Ricotta 24.

Grilled Meatloaf

Ground Pork and Beef Meatloaf served over Creme Fraiche Mashed Potatoes with Green Beans, topped with House Made Apple Chutney and Bacon Crisps 24.

Grilled Filet Mignon

Filet Mignon served with Roasted Asparagus over Gratin Potatoes, topped with a Gorgonzola Cream Sauce 36.

Grilled Wagyu Hanger Steak 

Eight Ounce Portion of Five Star Wagyu Hanger Steak served with Brussel Sprouts over Creme Fraiche Mashed Potatoes, topped with Horseradish Compound Butter and Red Wine Bordelaise 30.

Grilled Lamb Chops

Served with Bloomsdale Spinach over Creamy Manchego Polenta, topped with Red Wine Bordelaise 28.

Pan Seared Salmon

Fresh Atlantic Salmon served over Cauliflower Puree with Roasted Leeks and Fennel with a Blood Orange Beurre Blanc 26.

SANDWICHES AND BURGERS

Bacon Jam Burger
Brioche, Gorgonzola Cheese, Little Gem Lettuce, Cherry Tomatoes, Bacon Onion Jam, Served with Truffle Frites or a Mesclun Salad 16.