SPRING LUNCH MENU

Soups & Salads                                                                                                          Starters to Share

Fennel Pernod Puree  8.50                                                                             Roasted Garlic Hummus  8

(dairy free)                                         

Soup du Jour  8.50                                                                                         Roasted Mediterranean Olives  8

Red & Yellow Beets   13

Arugula, Sliced Green Apple, Goat Cheese, Roasted Tomato Dressing                       Fried Calamari  8

Iceberg and Stilton Blue Dressing 12

Roasted Peppers, Radish, Chive, Grated Jicama, Blue Cheese Crumbles

Spring Field Greens  10

Fennel, Ricotta Salata, Rosemary Croutons, Sliced Pear, Champagne Vinaigrette

Boston Lettuce  10

Crispy Bacon, White Anchovy, Caesar Dressing

Add to your Salad:     Chicken Paillard  8                 6oz Bistro Flank Steak  9                   Canadian Salmon  9  

Salad & Soup Combo  14

Your choice of any Salad and Soup

“Charcuterie”  19

Chorizo, Bresaola, Culatello, Salami Soprassata, Prosciutto Cotto

Served with Toast Points, Duck Liver Paté, Caper Berries, Olives      

Entrees

Crispy Flatbreads   14

*Radicchio, Shiitake Mushrooms, Gorgonzola, Baby Arugula, Pine Nuts

*Homemade Mozzarella, Roasted Tomato Sauce, Torn Basil, EVOO

*Speck, Caramelized Onions, Goat Cheese

Grass-Fed Cox’s Farm Hamburger on Silke’s Rosemary Bun  17

Tripp County Bacon, Provolone, Braised Onions, Local Lettuce, Heirloom Tomatoes, Garlic Aioli, Kosher Pickle, Fries

Hand-cut Yellow Fin Tuna Tartar  16

Avocado, Cucumber, Radish, Capers, Lemon & Lime Zest, Wasabi Aioli, Crispy Won Tons

Penne Pasta in a Fresh Tomato Basil Sauce  16

Yellow & Red Cherry Tomatoes, Homemade Mozzarella

Steamed Prince Edward Island Mussels  18

White Wine, Garlic, Tomato Sauce, Toasted Baguette

Sautéed Gulf Shrimp  20

Lebanese Couscous, Roasted Pepper, Spring Squash, Red Pepper Coconut & Red Curry Sauce

Today's Market Fish  22

Seasonal Accompaniments

Desserts

Warm Chocolate Molten Cake   9

Spiced Vanilla Anglaise, Vanilla Bean Gelato

White Peach Panna Cotta  9

Raspberry-Prosecco Sauce

Warm Mixed Berry Cobbler  9

Homemade Mint Gelato

“Millefoglie” & Homemade Custard  9

Puff Pastry, Hazelnut Chocolate & Vanilla Anglaise

Crème Brulée  9                      

White Chocolate & Brown  Sugar, Hazelnut Brittle    

Peanut Butter Cheesecake  9

Dark Chocolate Sauce, Whipped Cream

Today's Sorbet Selection with Fresh Seasonal Berries   9

Today's Gelato Selection served with Biscotti  9