Dinner Menu


Dinner Menu


Butternut squash soup, spiced pepitas  10


Creamy seafood chowder  11


Aleppo and rosemary marinated olives, artichoke, baguette  10


Salad of mixed greens, feta, toasted almonds, cherries, beets

choice of balsamic or daily house vinaigrette  11.5, half salad  8.5


Caesar salad with shaved parmesan  11.5, half salad  8.5


Salad additions: add bacon  3.5, add grilled chicken  6, add grilled salmon  9.5

add vegetarian yam croquettes  6


Steamed mussels and clams, chorizo, tomato ragout, toasted baguette  18


Grilled marinated Humboldt squid, Aleppo chili, house ginger yogurt, slaw, salsa verde  18


Salad of local heirloom tomatoes, smoked goat cheese, sherry vinaigrette, olive oil, basil  15



Seafood linguine, pesto, cream, white wine, garlic, green beans,

spinach and shaved parmesan  21


Grilled marinated wild salmon with bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, and tarragon butter  21


Grilled beef tenderloin, Yorkshire pudding, horseradish mousse, roasted potatoes, sautéed carrots, arugula,

caramelized onion demi-glace  40


Herb roasted chicken breast, langos, acorn squash puree, spinach, locally foraged chanterelle mushroom  30 


Citrus and panko crusted halibut, cheddar polenta, sautéed bok choy, tomato, pickled bean aioli  40  



Chefs: Tyler Migneault

Jason Rossington