Dinner Menu


soup classic french onion with garlic crouton and gruyere cheese 4

olives assorted French olive blend with lupini beans, peppers and herbs, grilled baguette 7

quinoa cake (gf) with onion, roasted red pepper, feta and pine nuts, tamarind mushrooms, haricots vert salad, roasted red pepper sauce 7 two cakes 12

liver and onion seared foie gras with caramelized onions, berry compote, pomegranate molasses 12

gnocchi brown butter gnocchi, shrimp, artichokes and prosciutto in a pesto cream with toasted walnuts 8

tart roma tomato, fresh mozzarella, basil and red onion baked on a pastry crust, balsamic reduction 7

calamari flash fried, tossed with fresh herbs and tomato, lemon aioli dipping sauce 7

gratin exotic mushrooms baked in herbed mushroom broth, fontina and asiago cheeses, white truffle oil 7


house baby gourmet greens, caramelized walnuts, apple, and honey balsamic vinaigrette 7

spinach organic baby spinach, avocado, tomato, onion, pepper, reggiano, pepitas, mustard vinaigrette 8

caesar romaine lettuce, caramelized anchovy vinaigrette, shaved reggiano, garlic croutons 7

wedge iceberg, roasted tomato, avocado, dry-cured bacon, onion, spiced pepitas, gorgonzola vinaigrette 8
add grilled chicken 3, salmon, shrimp, calamari 4, or steak 5 to any salad

bistro burger fresh Angus beef, provolone, bacon, caramelized onion, lettuce, tomato, mustard aioli 10
add a grilled slice of foie gras for 8, a fried free range egg for 1

risotto (gf) creamy rice dish prepared with chef's selection of ingredients 15

spaghetti bolognese rich meat sauce made with veal, pork and beef, with parmesan and fresh basil 18

shrimp puttanesca linguine tossed with sautéed shrimp, tomatoes, olives, capers, garlic and anchovies 18

lobster gnocchi sautéed with lobster meat, asparagus, tomatoes in a sherry-corn cream 20

chicken pizza with smoked chicken, pesto, sun dried tomato, feta and mozzarella cheeses 13

mushroom pizza with exotic mushrooms, asparagus, roasted garlic and asiago cheese 12

chorizo pizza with house made chorizo sausage, roasted pepper sauce, pineapple, red onion, mozzarella and fresh cilantro 12


salmon (gf) hoisin-soy glazed salmon, mango-sesame vinaigrette, ginger cucumber slaw, brown sushi rice 22

filet (gf) 6 oz grass-fed, all natural filet mignon, balsamic onions, port wine demi glaze, gorgonzola potato gratin, fresh seasonal vegetable 33

duck (gf) pan roasted breast, choucroute garni with housemade duck sausage, apple gastrique 24

lamb Moroccan-style shank, braised with port, dried fruits and spices, with curried Israeli cous cous 26

walleye pan fried with lemon beurre blanc, gratin dauphinoise potatoes, fresh seasonal vegetable 20

pork citrus glazed bone in Duroc pork chop, apple-bacon chutney, mustard spaetzle 21

crab jumbo blue lump crab cakes, roasted pepper coulis, sweet potato and corn hash 22

chicken Free Bird airline breast, Chef's featured preparation 18

large plates include house salad, or substitute soup for $2

Ask your server about items cooked to order. Consuming raw or undercooked meat or seafood may increase your risk of food borne illness.

Catering and To Go

Weekly Features

Join us every Tuesday evening when we'll feature a NEW small plate menu. >>learn more