Dinner Menu

Monday-Thursday 4:00 pm – 9:00 pm Friday-Saturday 4:00 pm – 10:00 pm

Sunday 4:00 pm – 8:00 pm

• • Soup & Salads

  • HOUSE SALAD

    10

    local hydro bib lettuce, heirloom tomatoes, bacon, gorgonzola, lemon garlic aioli, balsamic glaze  *GF, VO

  • French Onion Soup

    12

    provolone & gruyere cheese, croutons

  • MEDITERRANEAN CHOP SALAD

    11

    mixed greens, Kalamata olives, feta, tomatoes, chick peas, cucumbers, red onions, herb vinaigrette *GF,VgO

  • CAESAR SALAD

    11

    housemade Caesar dressing, bib lettuce, arugula, baby spinach, parmesan romano, herbed crouton *GFO

  • FLANK STEAK SALAD

    18

    grilled flank steak, arugula, Arcadian mix, grilled endive, toasted pecan, Fuji apple, pecorino Romano, gorgonzola, creamy poppy seed dressing *GF

  • Dinner Appetizers

  • BREAD & OIL

    7

    foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt *V

  • SMOKED CHICKEN EMPANADAS

    12

    black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo

  • CLAUDES POUTINE

    17

    certified black angus short rib, hand cut fries, house made poutine gravy, fresh cheddar cheese curd & gruyere cheese, scallions *GF

  • FILET WELLINGTON MINIS

    15

    white truffle duxelle, wild mushroom gravy, port wine reduction

  • MOULES L' AUTOMNE

    19

    PEI Mussels steamed with aromatics in white wine, butternut squash puree, mascarpone, house cured pork belly lardons, crispy Brussels leaves, Thai chili sauce, grilled baguette *GFO

  • CRAB DIP

    16

    house mix crab dip, topped with aged cheddar, pretzel bread *GFO

  • MEZZA PLATTER

    15

    sun-dried tomato & olive tapenade, butternut squash & cumin hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO

  • TWICE COOKED INFUSED WINGS

    12

    served naked with traditional buffalo sauce, blue cheese  *GF

• • Dinner Entrees

  • THE BLACK SHEEP

    36

    lamb osso buco, truffled celeriac risotto, duck fat poached cherry tomato, sautéed mustard greens, blackberry bordelaise *GF

  • FOG HORN LEG HORN

    28

    apple cider brined & roasted half chicken, roasted apple, sweet potato, caramelized fennel, rainbow carrots, red kale & baby kale medley, black peppercorn pan gravy *GF

  • CASSOULET

    30

    duck confit leg, house cured pork belly, house ground sausage two ways, great Northern beans, smoked tomato demi-glace, haricot verts *GF

  • TENDER LOVIN

    42

    10oz filet tenderloin, marinated grilled endive, English peas, pork belly lardon, marbled potatoes, house steak sauce *GF

  • AUTUMN CRAB CAKE

    36

    8 oz jumbo lump crab cake, sautéed brussels sprouts, caramelized onion, pumpkin & house ground sausage hush puppies, remoulade

  • THE SCARLET LETTER

    32

    pan seared scallops, potato fondant, red wine braised cabbage, fromage blanc, cranberry port gelee, crispy duck prosciutto, roasted broccolini *GF

  • Dinner Handhelds

  • BURGER OF THE WEEKEND

    26

    10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday

  • THE BANTER

    16

    house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO

  • MARINATED PORTABELLA

    15

    roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad *V

  • THE “KIDD” PRIME BURGER

    15

    local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup *GFO

  • Sides

  • PUMPKIN & SAUSAGE HUSH PUPPIES

    6

  • SMOKED GOUDA MAC & CHEESE

    10

    cavatappi pasta, smoked gouda, sriracha

  • CRISPY BRUSSELS SPROUTS

    8

  • HARICOT VERTS

    8