Dinner Menu

Dinner Reservations run from 5:30pm last seating is 9:45pm Monday ~ Sunday. Click here to make reservations on www.opentable.com

Appetizers

Mussels with Parmesean broth & pancetta

$14

Duet of Foie Gras

$17

Crab cake with spicy gazpacho sauce

$12

Prosciutto wrapped sardine with kalamata olive mascarpone & parsley-garlic sauce

$12

Escargot with sautéed veal sweetbreads, arugula & grain mustard hollandaise

$13

Mediterranean antipasto platter to share

$21

Soups & Salads

Smoked tomato soup

$9

Lobster and fennel bisque, garnished with fennel foam & caviar

$10

Watercress salad with Smoke Oregon Blue Cheese & figs

$13

Arugula & Frisee with roasted shallots, pumpkin seeds & cranberry vinaigrette

$12

Vitello Tonnato Sallad Seared veal with mixed greens, apples, walnuts, capers & tuna & sherry aioli

$12

Entrées

Porcini pasta with mushrooms, asparagus & truffle

$25

Pan roasted duck breast with chestnut & potato pave & huckleberry timbale (with foie gras add 15)

$30

Seared George’s Bank scallops with butternut squash purée & celery root gratin

$29

Sauteed Maine lobster with shellfish risotto,pear tomatoes & asparagus

$31

Seared skate wing with crushed gold potatoes & caponata

$29

Grilled New York strip with marrow custard and braised parsnip puree (with ½ lobster tail and claw add 16)

$36

Roasted Monkfish with roasted red pepper & swiss chard tart

$30

Grilled veal flank steak with creamed leeks, feta & cumin roasted fingerlings

$30

From Our Fireplace

Wood roasted pork chop with polenta dumplings, pancetta & figs

$31

Braised short ribs with cauliflower & pinenut risotto & citrus kale

$32

T. Cook’s Mediterranean paella (with ½ lobster tail and claw add 16)

$28

Lemon and bay spit roasted chicken with an herbed goat cheese gallette & baby vegetables

$26

Sides

Baby spinach

$4

Seared foie gras

$15

Garlic mashed potatoes

$4

Citrus kale

$5

Asparagus

$6

Chef Hillson’s Tasting Menu

Cuisine & Cocktails
Presented By
Chef Lee & Liquid Chef Jason

$70 per person, $35 for martini pairings

White gazpacho, grapes & toasted almonds
Paired with "Sweet Melondy"
Fresh juiced honeydew melon, Campari & soda

Grilled tomato salad with house made mozzarella, parsley & basil
Paired with "The Mad Englishman"
Cucumber juice with mint & Bombay Saphire

Snapper marinated in yogurt & lemon with baby artichokes & red peppers
Paired with "Jack Lalane&rsquots Weakness"
Fresh carrot juice with Ketel vodka & spice

Pan seared squab with roasted eggplant & black truffle ravioli & mushroom broth
Paired with our "Black Olive Tapanade Martini"

Peach ricotta cheesecake
Paired with Jason&rsquots famous Grand Marnier Mint Julep