APPETIZERS
 

CRABCAKES AIOLI
Lump crabmeat, parmesan cheese and bread crumbs accompanied
by a thyme infused garlic aioli sauce on the side
Nine dollars

PANCETTA WRAPPED SEA SCALLOPS
Pan seared jumbo sea scallops wrapped in pancetta bacon and topped with sunny side up quail eggs served with citrus beurre blanc, chili oil drizzle and micro greens
Twelve dollars

ESCARGOT TEMPURA
Tender Helix snails dipped in tempura batter, fried and served with shiitake mushroom and sweet corn ragout, tomato confit, basil pesto and carrot coulis
Ten dollars

SMOKED TROUT
An individual fillet with horseradish-dill sauce
Ten dollars

GRILLED DUCK SPRING ROLL
Free range, Long Island duck breast spring rolls served with sweet and sour sauce, balsamic glaze and micro greens
Nine dollars

ASIAN PEAR SORBET
Asian pear sorbet served with pear tartare, parsley oil and garnished with Manchego tuile and balsamic dots
Eight dollars  

  SOUP / SALADS

GOURMET SOUP DU JOUR
Chef's creation
Priced accordingly

HOUSE SALAD
Mixed salad greens, tomatoes, cucumber and
feta cheese tossed with apple cider vinaigrette
Five dollars

CAESAR SALAD
Romaine lettuce, croutons, and traditional Caesar dressing
Seven dollars

BELGIAN ENDIVE AND WATERCRESS
Crisp Belgian Endive and watercress tossed with petitite red beets, blood oranges, candied pecans and goat cheese with balsamic vinaigrette
Eight dollars  

ENTREES

Entrees may be served without sauce upon request

TRIO OF WILD ALASKAN SALMON
Three individual portions of Wild Alaskan salmon poached, grilled and roasted, served with Dijon-honey mustard cream sauce accompanied by roasted fingerling potatoes and sauteed baby spinach
Twenty-two dollars

LAMB SHANK 'OSSO BUCCO STYLE'
French cut lamb shank slow braised with root vegetables, tomatoes, fresh thyme, crushed red pepper, gennel seed and coriander finished with Marsala infused demi-glace, served with Parmigianno-Regianno risotto garnished with blood orange zest
Twenty-eight dollars

BUFFALO TENDERLOIN
Farm raised buffalo tenderloin steak wrapped in applewood smoked bacon, grilled to temperature, topped with melted goat cheese and served with port wine demi-glace alongside mashed Peruvian purple potatoes and grilled white asparagus garnished with parmesan cheese crisp
Thirty-eight dollars

PANCETTA WRAPPED PORK TENDERLOIN
Pan raosted pork tenderloin served sliced with garlic jus and braised shallots accompanied by mashed Yukon Gold potatoes and baby carrots
Twenty dollars

BALSAMIC FREE RANGE CHICKEN
French cut, free range chicken breast in a blasamic marinade grilled and served with tomato syrup and garlic foam alongside a risotto cake and roasted parisienne zucchini
Nineteen dollars

PANKO TILAPIA
Fillet of tilapia coated with panko breadcrumbs topped with wasabi butter and served with red lima bean ragout, carrot puree and scallion-daikon salad with blood orange-soy glaze
Twenty-one dollars

PITTSBURGH FILET MIGNON
8 ounce filet marinated in a herb infused beef broth, pan blackened, topped
with garlic-herb butter with mushroom caps, grilled asparagus
and mashed Yukon Gold potatoes
Thirty-six dollars

CHAR GRILLED HANGER STEAK
Deliciously chewy hanger steak grilled to temperature and served with a stew consisting of crimini mushrooms, roasted beets, garlic and onions, along with garlic jus, mashed Yukon Gold potatoes and baby carrots
Twenty-four dollars

PAN SEARED COLOSSAL SHRIMP
Extra large shrimp pan seared and served with white truffle hollandaise accompanied by grilled white asparagus wrapped in smoked salmon and mashed Peruvian purple potatoes
Twenty-nine dollars

Executive Chef
Matthew Revak