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Ask your server for todays selection
Topped with a grilled baguette and a slice of gruyere cheese.
Fresh lobster tossed with red onion, capers,tarragon, lime juice,chives, minced celery and creme fraiche. Triple stacked with housemade potato crisps and drizzled with lemon-tarragon vinaigrette.
Mixed baby greens tossed in a roasted shallot vinaigrette. Served with roasted red and golden beets, red onions and a warm goat cheese galette.
A soft poached egg, wild mushroom sherry cream sauce and crispy pancetta. Served atop baguette toast points.
A nightly creation of fresh local fruits, vegetables, greens and cheeses.
Brioche bread stuffed with country ham and baked golden with gruyere cheese sauce. Served with Dijon, a black cherry compote and accoutments
Ask your server for todays selection. Served with seasonal accoutrements.
Lobster, shrimp, scallops, and mussels tossed with fresh bucatini pasta in white wine, lemon, butter and parsely sauce.
A center cut filet with roasted baby carrots, asparagus and a classic bordelaise sauce.
Slow braised wild boar with garlic sausage, lamb shanks, leeks, carrots, celery, sage, bay leaf, burgundy wine, tomatoes, cannelloni beans and juniper berry. Topped with a rustic breading and browned golden with duck fat.
A gratin of colossal sea scallops and wild mushrooms baked golden with a light bechamel sauce. Served with braised rainbow swiss chard.
Pan roasted atlantic salmon topped with goat cheese and served with a potatoe gallette, a roasted red pepper coulis and fresh english peas and mint.
Boneless filets pan seared golden in a lemon, butter, parsely sauce. Served with a cheese and herb baked stuffed tomato.
An 18 ounce bone-in ribeye seared to your liking with duck fat pan fried potatoes, haricot verts and a wild mushroom roquefort cheese sauce.
Shrimp, scallop, mussels and salmon simmered in a saffron fennel tomato broth, root vegatables and seasonal greens.
Green tea
Rooibos
Green tea
Black tea
Black tea
Two poached eggs toasted english muffins hollandaise sauce and pan roasted fingerling potatoes.
Two poached eggs toasted english muffins hollandaise sauce and pan roasted fingerling potatoes.
Two poached eggs toasted english muffins hollandaise sauce and pan roasted fingerling potatoes.
Two poached eggs toasted english muffins hollandaise sauce and pan roasted fingerling potatoes.
Butter poached brioche bread with vermont maple syrup, fresh fruit and vermont maple sausage.
Three eggs wiyh a choice of : Bacon, ham, sausage, turkey, tomato, onion, mushrooms, asparagus, spinach, lump crab, lobster and cheese and if you do not see it ask
A mix of blueberries, blackberries and strawberries wrapped in a sweet crepe with candied walnuts and brown sugar. Served with a raspberry drizzle, english creme and tupelo honey. Served with applewood bacon.
Egg battered brioche bread with turkey, ham, gruyere cheese and a cranberry compost. Served with pan roasted fingerling potatoes.
Fresh scrambled eggs nestled in a bed of smoked salmon with red onion, capers and scallion atop a watm potato and goat cheese galette.
Lightly sauteed in white wine, lemon, garlic, butter and parsley. Tossed with bucatini pasta, spinach and grape tomatoes.
A Savory crepe stuffed with lobster, scallop and shrimp with a wild mushroom-sherry sauce and green onion.
A 10 ounce burger cooked to your liking with gruyere cheese and applewood smoked bacon
Topped with butter, pure maple syrup and a dash of confection. Served with a side of apple smoked bacon and fresh berries
With tarragon, celery seed, mayo and lemon.
Greek yogurt layered with home made granola & fresh seasonal berriers.
A four ounce tenderlion medallionpaired with two eggs any style and roasted fingerling potatoes
Two eggs, any style with a choice of ham, sausage or bacon, roasted red potatoes and a half portion of French toast
Freshly picked lobster meat tossed with a mix of baby greens, red onion and grape tomatoes in a lemon-tarragon vinaigrette. Topped with a warm wedge of brie & slivered almonds.
A maryland style crab cake pan seared between fried green tomatoes with an herbed aioli and a corn salsa.
A pan seared atlantic salmon filet topped with goat cheese. Served with a mixed green salad tossed with a walnut vinaigrette aioli.
Spanish sauteed jumbo shrimp with mushrooms, leeks, tomato, cannelloni beans and spinach. Served over pancetta studded cheese grits.
Potabella mushrooms, eggplant, red onion, zucchini and squash roasted with garlic, olive oil, rosemary and balsamic vinegar. Staked high and served with a warm tomato-pesto. Topped with manchego cheese
Fusilli pasta tossed with sauteed ham, mushrooms and leeks with a five cheese blend and sherry sauce. Topped with a pnko or chorizo breadind and baked golden brown.