Fried Calamari ~15

Ricardo Sauce

Oysters on the Half Shell

6 for 18

Italian meatball ~10

Mozzarella & Tomato Carmalized Plate – Garlic Toast

French Onion Soup ~11

Fried Onion

Fried Pickles ~9

Stone Ground Mustard – Dill Cream – Sriracha Truffle Aioli 

Chef joe’s spicey stuffed quahog ~8

Coconut Fried Shrimp ~17

Sriracha Truffle Aioli – Mango Salsa 

Jalapeño Popper Balls ~8

Cornbread Encrusted 

Mixed Baby field green & berry ~ 13

Mandarin Orange – Candied Pecans – Feta – Blueberry Vinaigrette

BISTRO BURGER ~18

10oz Burger – Caramelized Onions – Bacon – Cheddar – Truffle Béarnaise – Mac & Cheese – French fries

Roasted Bone-In Half duck ~42

L’orange – Rice

Pork Milanese ~ 28

Pan Fried Pork ~ Creamy Caper Berry Lemon Drizzle – Truffled Arugula ~ Fresh Lemon

Prime rib sandwich ~20

Garlic Confit Herb Butter – Shaved Parmesan – Cherry Wood Roasted Thin Sliced Beef – Caramelized Onions – Crispy Potatoes – Creamy Au Poivre 

Mexican burger ~18

Jalapeño & Cheese Stuffed Burger – Sautéed Peppers & Onions –  Pepper Jack – Wrapped in a Flour Tortilla – French Fries – Sour Cream – Salsa – Guacamole 

Summer Salmon ~27

Smokey Chipotle Garlic Butter – Mexican Rice – Avocado Cilantro Créma – Fruit Salsa 

Asian Orange chicken sandwich ~19

Cucumber – Jalapeño – Cilantro & Red Onion Slaw – French Fries

Veggie quesadilla ~18

Fire Roasted Tomatoes – Roasted Red Pepper – Artichoke Hearts – Baby Spinach – Pepper Jack 

Baked Brie 

Baked in Puff Pastry – Local Jam – Crostini

Oysters on the Half Shell 6 for 18

Deconstructed Tuna Tartar

Sesame Soy Lime Oil – 

Asian Dumplings

Lemongrass Chicken – Fried Pork – Garden Vegetable

Indian lamb cigar

Grass Fed Lamb – Apple Banana Curry 

Local Meat & Cheese Board

Grilled Flank Steak – Imported Aged Salami – Jasper Hill Bailey Hazen Blue & Volt No.5 Cheddar – Picked Vegetables- Fig Jam 

Roasted beet & orange 

Israeli Cous Cous – Goat Cheese – Red Onion – Truffled Arugula- Crushed Pistachios- Fig Balsamic- Pomegranate Molasses

Mushroom Wellington

Forest Mushrooms – Pistachio Fig Pâté- Creamy Risotto – Marsala Wine Sauce – Blue Cheese 

Pan Seared Miso Scallops 

Seaweed Rice – Summer Roll Salad – Wasabi Caviar- Black Garlic – Miso Butter Glaze

Thai bombay half duck

Roasted Peanuts & Almonds – Pork Belly – Sesame Israeli Cous Cous – Asian Slaw – Fried Basil and Ginger 

Free range roasted statler chicken

Smoked Pork Shoulder – Cave Aged Cheddar – Imported Brie – Sweet Potato Mashed – Roasted Apple & Pear Brandy Cream 

Organic grass fed braised lamb shank 

Creamy Polenta