Chef
Andrew Palmer

Dinner Service Hours
Closed: Mon

Open: Wednesday - Sunday

Soup of the Day
Corn-Potato and Vegetable Soup (not vegetarian)

Chicken Salad Veronique Crostini
Curried chicken salad with red grapes and slivered almonds on a crispy crostini
8.50

Rick and Ann Salad
Marinated artichoke hearts, feta cheese, snap peas, asparagus, watercress, Belgian endive, spring greens, radishes, edamame, fresh lemon, and olive oil
9.25

Caprese Salad
Sliced heirloom tomatoes served with sweet basil, fresh mozzarella, and a basil vinaigrette
9.25

Rock Cod
Pan roasted rock cod served with rosemary orzo and sauteed broccolini. Topped with a citrus beurre blanc
18.50

Ravioli
Fresh ravioli of garlic pasta stuffed with goat cheese, tossed with spinach, roasted eggplant, yellow peppers, and fennel in a saffron cream sauce
17.50

Marsala Pork
Two pork loin cutlets pounded thin and sauteed in a rich marsala wine sauce with mushrooms and onions. Served with mashed potatoes and roasted turnips
18.50

Port Braised Brisket
Beef brisket slow cooked in Port wine then sliced and served with roasted Yukon gold potatoes and baby carrots
18.50

Wines By The Glass
Kris, Pinot Grigio // Macon Chardonnay, // Preston,Sauvignon Blanc//Durand La Bastide Viognier//Fogarty Pinot Noir// Ridge Three Valleys Zinfandel// Sangiovese, Poderi San Lazzaro // Merlot, Montpellier // Rioja, Palacios Remondo, La Vendima
6.75 - 9.00 / glass

Desserts by Tianna Sheehan
Chocolate Cake // Apple Pie // Pear and Cranberry Pie // Quince & Dried Cherry Pie // Apple-Blueberry Crisp
6.50