Dinner November 15 thru November 18


small plates

 

Spinach and artichoke gratin with crostini’s 8

Pozole ( traditional Mexican soup) 6

    Mesclun salad with caramelized apples and farmers cheese 9 

Meatball tartine 7

Tuna nicoise 9

Escargot with puff pastry 9

Baker’s foie (chicken liver pate) 8

ENTREES

Mussels diavolo with homemade fettucine 18

Crispy skin salmon with dill crème fraiche 20 

Black skillet bistro steak with garlic butter 20

Balsamic chicken with wilted spinach, tomatoes and pan jus 18

Apple and cranberry stuffed pork loin with cider sauce 18

Pesto risotto with seared cod 19

House made fall squash ravioli with sage cream sauce 18

please no substitutions
5 dollar charge for split entrees

***BYOB***

Prices do not include the 6.25% state meals tax and .75% local meals tax.