RACLETTE | 14
gruyere crust, pork belly, apples, fig jam,
arugula, balsamic glaze, truffle oil
BLACK & BLEU PEI MUSSELS | 14
white wine cream sauce, shallots, leeks, gorgonzola, smoked bacon, toasted sourdough
Moules Frites - a larger portion of mussels
with hand cut parmeasan truffle frites | 24
CRISPY BRUSSELS SPROUTS | 9
chef’s weekly inspiration
CHARCUTERIE
local cheese and artisan cured meats,
house made pickles, grain mustard, fig-balsamic
spread, foccacia crisps
16 serves 2-3 25 serves 4-5
TUSCAN KALE CAESAR | 13
house made caesar dressing,
parmesean cheese, sourdough croutons
HARICOT VERTS SALAD | 14
confit tomatoes, crispy artichokes, prosciutto, marcona almonds, house made lemon ricotta, creamy lemon tarragon dressing, pomegranate molasses, mint
COURGETTE ALFREDO| 22
house made courgette noodles from our garden, swiss chard, leeks, house made alfredo, parmesan reggiano, chili oil
hanger steak | 20 shrimp | 8
salmon 16 | statler chicken | 16
SALMON | 28
pan seared, skin on salmon served with orzo tossed in a creamy lemon dill pesto, braised fennel, toasted pepitas
STEAK FRITES | 35
grilled hanger steak, petite arugula salad, hand cut fries, red wine compound butter
sub truffle parmesan fries | 2
DUFOUR BURGER | 18
american cheese, bacon fat béarnaise,
house spicy pickles, shredded lettuce
add bacon | 2
add sunny egg | 2
sub truffle parmesan fries | 2
STUFFED STATLER | 32
pancetta, mushroom duxelles spinach, parmesan reggiano, mushroom farrotto, petit watercress salad, chicken pan jus
BAKED STUFFED HADDOCK | 36
bay scallop and shrimp, stuffing, lobster and cream sauce, pommes puree, haricot verts
pommes puree | 7
seasonal vegetable | 5
parmesan truffle frites with garlic aioli | 7
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness
Parties of 6 or more will have a 20% added gratuity