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