MENU

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OURS

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sharing plates available until 10:00PM

 

RATIONS / 13
house bread, herbed butter, house pickles, olives, market cheese  

CURED TROUT + SMOKED CARROTS / 14.5
orange, ginger, dill, fennel cream

BURRATA / 24
roasted red + yellow beets, honey citrus, arugula, sourdough toast

WINTER SALAD / 14.5
shaved cauliflower + broccoli with parsnip puree, beet chips, tarragon vinaigrette

 FRIES / 7.0
hand-cut PEI spuds [parmesan add 3]

FRIED CHEESE / 12.5
cheddar curds, house marinara

 

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MINE

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main plates available until 8:45PM

 

 FETTUCCINE / 28.0
vegan pasta, cashew cream, butternut squash, fried sage, brown butter

CORNISH HEN (GF) / 28.0
polenta, pancetta, brussel sprouts, cranberries

PORK TENDERLOIN (GF) / 26.0
fondant potatoes, apple + carrot chutney, spinach

BEEF TENDERLOIN (GF) / 38.0
beef tenderloin, confit sunchokes, creamed spinach, roasted cipilloni onions, kale chips,
roasted chestnuts, red port jus 

FOGO ISLAND COD (GF) / 30.0
pan-seared cod, brown butter, kale, rapini, butternut squash

 

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DESSERT

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desserts available until 10:00PM

 

SEASONAL
ask your server to hear what’s in season

 

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– menu by –

Chef Adrian Watson

– no modifications –

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