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