Dinner September 20 thru September 23


small plates

Beer braised brats with cabbage and house made spicy mustard 8

Butternut squash bisque 5

    Mesclun greens with local red wine poached pears and crumbled bleu cheese 9   

Spiral zucchini and summer squash salad with arugula and toasted almonds 9

Roasted beet carpaccio with shallots, capers and goat cheese cream 8

Braised short rib quesadilla with caramelized onion, cheddar, smoked gouda and grain mustard 9

Salmon cakes with dill crème fraiche 8

ENTREES

Croque-Madame 16

Pork tenderloin with roasted corn and poblano cream 18 

Black skillet bistro steak with dry roasted shitake mushrooms and demi glace 20

Pan seared Maine salmon with slow roasted cherry tomatoes and arugula 20

Crispy chicken with tomato butter and pasta 18

 Sword fish picatta 20

House ground all beef meatloaf with whiskey glaze 17

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.