Our Menu

A variety of housemade bread served with oil and herbs

Fried brussel sprouts tossed in a maple-bacon vinaigrette, topped with balsalmic reduction and parmesan cheese

Warm baked brie topped with cranberry relish, toasted pecans, and
a touch of brown sugar. Served with toasted bread for dipping

Three crispy risotto fritters mixed with savory Italian sausage,
roasted apples, and parmesan. Filled with mozzarella
and served with maple dijon aioli

Steamed Blue Maine mussels in a spicy tomato broth with garlic,
white wine, and fresh herbs. Served with toasted bread for dipping

Trio of housemade salsas, served with tortilla chips

Trio of housemade hummus, served with housemade fried pita

Mixed greens, tomatoes, cucumbers, and pickled red onions tossed in a strawberry vinaigrette

Crisp iceberg wedge topped with diced apples, crisp bacon, aged
cheddar, toasted pecans and dried cranberries.
Served with a maple dijon ranch

Roasted red and golden beets, goat cheese, walnuts, and mixed
greens tossed in a honey-dijon vinaigrette

Baby arugula, pear, candied walnuts and blue cheese
tossed in a cider vinaigrette

We combine four premium cuts of meat to form this eight ounce patty, cheddar cheese, and bacon jam on a slightly toasted bun

Golden toasted sourdough bread layered with melted brie, sweet sliced
pear, savory prosciutto, and carmelized onion with a drizzle of honey

Juicy grilled chicken breast topped with mushrooms,
smoked gouda, bacon, and baby arugula with a roasted garlic aioli

House roasted turkey breast, cranberry dijon aioli, mozzarella,
and baby arugula on toasted sourdough bread

Tender hanger steak marinated in a savory blend of herbs and garlic, seared and sliced. Served with creamy, butternut squash risotto and seasonal vegetable

Crispy parmesan breaded chicken breast, panfriend golden brown
and topped with a vibrant cranberry relish, parmesan reggiano
and a balsamic glaze. Served with seasonal vegetable

Seared Heimland Faroe Island salmon with a sweet-savory maple
glaze. Served with creamy, butternut squash risotto and
seasonal vegetable

Two pan seared jumbo lump crabcakes served over Old Bay
remoulade with fried potatoes and seasonal vegetable

Fresh pasta tossed in the chef’s signature seasonal sauce *Market Price*

Made with La Prima Espresso