Dinner Menu


soup classic french onion with garlic crouton and gruyere cheese 4

olives assorted Tunesian-style olives marinated with hot pepper, lemon and cinnamon, 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

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

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

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 prime sirloin, aged 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) carnaroli rice prepared with an ever-changing variety of ingredients MP

pappardelle wide ribbon pasta with seasonal wild mushrooms, asparagus, prosciutto, peas and fresh herbs in a light parmesan cream 18

boar ragu penne pasta tossed with a stew of boar, pancetta, red wine, tomato, spices and parmesan 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

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

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

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

walleye pan fried with lemon beurre blanc, olive oil roasted potatoes, fresh seasonal vegetable 20

duck pan roasted breast, tart cherry gastrique, foie gras toast, haricots vert salad 23

pork White Marble Farms citrus glazed bone in pork chop, apple-bacon chutney, mustard spaetzle 21

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

chicken Miller Farms Amish 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