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

ROASTED BEET SALAD | 16

arugula, blood orange segments, roasted red & golden beets, pickled red onions, candied walnuts, chèvre, white balsamic vinaigrette

PASTA AMATRICIANA | 26

house made pappardelle pasta, pork belly, roasted tomato sauce, chili oil, pangrattato, parmesan reggiano

SALMON | 28

pan seared, skin on salmon served with orzo tossed in a creamy lemon dill pesto, braised fennel, toasted pepitas

FILET AU POIVRE | 38

cream swiss chard, potato vegetable gratin, brandy cream sauce

BAKED STUFFED HADDOCK | 36

bay scallop and shrimp, stuffing, lobster and cream sauce, pommes puree, haricot verts

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, chicken pan jus

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