D i n n e r
Dinner service begins at 4pm Tuesday-Saturday and 5pm and 3:30pm on Sunday

s m a l l b i t e s

soup cup 3.75 / bowl 4.75
ask your server for today's soup specials

vegetarian chili cup 4.75 / bowl 5.75
vegetarian chili with pinto beans, white cheddar
cheese, and hearty cornbread

mac & cheese 5.5
a smaller size of our famous five cheese classic

Crepe 6.75
savory crepe filled with lump crab meat served
with house mixed greens and balsamic reduction

warm marinated goat cheese 8.75
with grilled artisan bread and petite mixed greens

s a l a d s

Spinach Salad 8
baby spinach with fresh sliced apples, toasted walnuts,
crumbled goat cheese and port wine glaze
with grilled chicken 11

grilled salmon caesar salad 13.75
our classic caesar with grilled atlantic salmon,
toasted croutons, pecorino romano cheese
and caesar dressing
with grilled chicken 11.75 classic caesar 8.75

chopped salad 9.95
chopped lettuces, bacon, blue cheese, chicken breast, red onions, hard
boiled egg, avocado, tomatoes, and aged sherry vinegar dressing

e n t r e e s

Salmon 18
pan seared atlantic salmon fillet with mushrooms, sautéed
spinach and tarragon-brandy cream sauce

Beef Tenderloin 20
grilled beef tenderloin with blue cheese-white truffle butter, white corn
pancetta polenta, roasted shallots and balsamic glaze

Herb Roasted Chicken 16
roasted half chicken with parmesan mashed
potatoes and seasonal vegetable

Pork Tenderloin 17
herb-roasted pork tenderloin with autumn vegetables and port wine glaze

quiche 10.50
ask your server about today's quiche, served with petite mixed greens

macaroni and cheese 9.5
baked pasta with leeks and five-cheese gratin

chicken pot pie 10.5
chicken breast, baby peas, carrots, and pearl onions in cream sauce with
puff pastry crust

s i d e s

vegetables (changes daily) 4

parmesan mashed potatoes 4

sweet potato "fries" with 4
chipotle dipping sauce

*consuming raw or undercooked foods of animal origin may result in an increased risk of foodborne illness