Small Plates
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Baby arugula salad with parmesan croutons and charred tomato vinaigrette
6

Roasted beet salad with red leaf lettuce and pistachio rolled goat cheese
7

Grilled romaine hearts dressed with Caesar dressing, white anchovies & fresh croutons
8

Louisiana style BBQ shrimp with debris sauce and Molasses bread
7

P.E.I. mussels in a broth of Smithwick’s red Ale and sautéed garlic
9

American fries with three cheese fondue and maple bacon bits
5

Blue corn fried oysters with honey chili Sambal and black bean salsa
8

Grilled Pizza

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(all pizzas are made with Scamortza cheese from Fiorre Di Nonno)

Ground lamb and bulgar wheat with parmesan and tatziki
13

Rock shrimp and roast cherry tomato pizza with white sauce
12

Pasta
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Bolognese with ground lamb, beef & Pancetta with fresh rolled Pappardelle     
19

Butternut gnocchis and roast sugar pumpkin with sweet vermouth and sage
17

Chef’s Plates
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Townsends pot roast with braised vegetables and veal demi          $22

Maple brined duck breast with wild mushroom and whipped sweet potato   $24

Shepard’s pie layered with braised beef & lamb, corn cake & Duchess Potato          $19

Entrees
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(Choose two sides per dish)

Hoisin glazed thick cut pork chop with roasted apple garlic jam             $22

Giannone natural roasted herbed chicken with chicken gravy                   $21

Black Angus beef Hanger steak with house sauce                    $23

Grilled Australian bone-in Lamb loin with garlic rosemary marinade                $23

 

Sides
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Grilled asparagus with black truffle vinaigrette         5     Whipped Mashed potatoes         4

Roasted mixed Fall vegetables                                   Wild rice with foraged mushrooms       5
                with Maple butter     4

Roasted Red bliss Potato with                                "Allendale Farm” vegetable of the day  5
               garlic and rosemary     4

 

Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of food born illness.
All parties with 6 or more guests will be subject to 18% gratuity.

Executive Chef: Stephen Hoddinott
Proprietors: Michael & Rosaleen Tallon