Dinner

Tuesday – Saturday
4 PM – Close

Appetizers

Cheese Plate – 15
a selection of cheeses with house made accompaniments

Seared Scallops – 12.5
parsnip puree, yuzu

Pork Belly – 12.5
maple mustard glazed, daikon slaw

Calamari – 12
chickpea coating, tzatziki

Brussel Sprouts – 7.5
seared with lardons, Grana Padana Parmesan

Grilled Caesar – 8 – 12
Grilled romaine, sage brown butter croutons, Caesar dressing, Grana Padana Parmesan

Entree

Seafood Pasta – 21
scallops & shrimp in a white wine cream sauce, fresh herbs

Risotto – 18
sundried tomoatoes, bocconcini, basil pesto

Steak – 23
rotating cut, finished with herb butter, demi glace, seasonal vegetables, potato

Chicken Supreme – 18.5
stuffed, seasonal vegetables, potato

Ribs – 18 – 30
beer braised, jalapeno polenta, slaw

Restaurant | Pub | Pantry