provisions
WEEKLY SPECIALS
available Thursday-saturday or until we sell out
to start
Lamb Lollipops
house marinated, mint chimichurri, petite arugula salad, fried shallots
gluten free, dairy free, nut free, shellfish free
$1.25 Oysters every Wednesday until we sell out
vine & dine
50% off select bottles of wine with the purchase of 1 entree per person
charcuterie boards available every Thursday!
please let your server know upon seating of allergies anyone in your party may have. We have a gluten free, dairy free, nut free, and shellfish free menu available upon request
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
TUNA POKE | 14
grade a tuna, cabbage carrot slaw, house ponzu, white soy, pickled bean sprouts, cucumbers, grilled nori, sesame seeds, gochujang
TUSCAN KALE CAESAR | 13
house made caesar dressing,
parmesan cheese, focaccia croutons
ENDIVE & RADICCHIO | 14
endive, radicchio, apple, roasted walnuts, grapefruit segments, parmesan reggiano, citrus vinaigrette
PASTA AMATRICIANA | 26
house made pappardelle pasta, pork belly, roasted tomato sauce, chili oil, pangrattato, parmesan reggiano
MAPLE GLAZED SALMON | 28
root vegetable fritters, purple sweet potato puree, pistachio cream sauce
HANGER STEAK | 36
truffle pommes puree, grilled asparagus, shallot pan jus
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 | 4
CHICKEN FRANCESE | 32
statler chicken, prosciutto, buffalo mozzarella, roasted red peppers, purple sweet potato gnocchi, grilled broccolini, port reduction
BRAISED LAMB SHANK | 34
creamy polenta, sauteed kale, red wine reduction
pommes puree | 7
seasonal vegetable | 7
parmesan truffle frites with garlic aioli | 9
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