provisions
Now Booking New Years Eve Dinner!
WEEKLY SPECIALS
Available Thursday-Saturday, or until we sell out
statler chicken, prosciutto, roasted red peppers, buffalo mozzarella, purple sweet potato gnocchi, grilled broccolini, house made lemon ricotta, port reduction
Chicken francese
herbed farro, grilled asparagus, fennel slaw, celery root puree, blood orange segments
Maple leaf duck
$1.25 Oysters every Wednesday
until we sell out
thirsty Thursday
$10 off any bottle of wine
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
FRENCH ONION SOUP | 10
house made focaccia, carmalized onions, beef broth, gruyere
CRISPY BRUSSELS SPROUTS | 9
chef’s weekly inspiration
VEGETARIAN MEATBALLS | 12
Brad’s award winning mushroom garlic meatballs in a house made pomodoro sauce, house made lemon ricotta, fried basil
Add house made pasta to make it dinner | 22
ASPARAGUS TARTAR | 14
avocado, grilled tomatoes, lemon segments, pickled jalapeños, capers, fried leeks, basil oil, balsamic
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
BRAISED SHORT RIB | 38
creamy polenta, pearl onions, tri colored carrots, red wine reduction, gremolata
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
Please inform your server of any allergies of your party
“Best meal any of the four of us have had in years!!!” - Marni