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OUR MENU

Main Menu

BABY BOK CHOY    

Chicken Stock, Butter, Garlic, Sea Salt & Cracked Pepper  ∙  12

GARLIC EDAMAME

Soy Sauce, Chili Flakes, Garlic  ∙  12

AVOCADO TOAST

Baby Heirloom Tomatoes, Cucumbers, Red Onion, Burrata, Basil Oil, Jalapeno Cheddar Loaf  ∙  18

PEI MUSSELS    

White Wine, Butter, Garlic, Shallots, Tomato, Toasted Crostini  ∙  19

SMASHING WINGS    

Ranch Rub, Bleu Cheese Dressing  ∙  18

CRAB & ARTICHOKE DIP

Jumbo Lump Crab, Artichokes, Asiago, Parmesan, Harissa, Crostini  ∙  22

HUMMUS DUO    

Avocado Hummus & Chipotle Hummus, Naan Chips  ∙  16

BUFFALO CAULIFLOWER

Tempura Battered, Buffalo Sauce, Bleu Cheese Dressing  ∙  12

LOBSTER RAVIOLI

Lobster Stuffed Ravioli, Tender Lobster Meat, Savory Lobster Bisque, Chives  ∙  26

 

From the Bar

Each flight selection is a 3 ounce pour.

SPARKLING    21

Oliver Viticultors Cava Brut Nature

Francois Montand Brut

Antonio Facchin Prosecco Rosata

WHITE    23

Leo Hillinger Pinot Gris

Orchard Lane Sauvignon Blanc

Bravium Chardonnay

RED    25

The Harrison Pinot Noir

Lexicon Cabernet Sauvignon

Thorn-Clarke Wines “Shotfire” Shiraz

SOMM’s PICK    30

Ask your server about our weekly featured flight, hand-picked by our Sommelier

Sunday Brunch

the traditional

Prosciutto Di Parma, Soppressata, Aged Cheddar, Drunken Goat Cheese, Assorted Accoutrements ∙  22

the winemaker

Traditional Board Items Plus Hot Coppa, Wagyu Beef Bresaola, Aged Manchego, Fontina, Assorted Accoutrements    38