FALL LOUNGE MENU
Lounge Menu is served all week from 4:00pm to Close.
SOUPS & SIDES
$4. Cup / $6. Bowl
Soup du Jour
$6. Cup / $8. Bowl
Liver pâté topped with honey and served with crostini, whole grain mustard and cornichas.
Roasted bone marrow with seasonal jam, crostini and micro-green salad.
Wild mushroom and goat cheese bruschetta topped with balsamic marinated roma tomatoes and parmesan cheese.
Flash Blackened Tuna
Served with pickled ginger slaw, wasabi coulis and caramelized soy.
Lump Crab Cakes
New England style jumbo lump crab cakes served with Thai chili aoli.
Baked Lobster Mac & Cheese
White cheddar with cavatappi noodles and Maine lobster, topped with a Romano, Parmesan and Asiago blend and toasted bread crumbs.
Tenderloin Brie Purses
Tenderloin and brie cheese wrapped in a puffed pastry with a mustard cream sauce.
Ale-batter Cajun crawfish dusted with spices and served with Cajun aoli.
Assorted cheeses, crostini, seasonal jam and whole grain mustard.
Cured Meat Platter
Assorted cured meats, crostini, seasonal jam and whole grain mustard.
Cured meats & cheese, crostini, seasonal jam and whole grain mustard.
Tenderloin tips slow-cooked in a rich demi with pearl onions, served over garlic mashed potatoes.
Seared salmon over sautéed carrot, parsnip and kohlrabi drizzled with tomato horseradish gastric.
Sashimi grade ahi tuna seared au poivre with smashed fingerling potatoes, roasted fennel and pickled mustard seeds.
Pan-seared meagre topped with a Thai chili curry and coconut sauce with riced cauliflower and broccoli rabe.
8 oz. kobe beef patty, caramelized onion, arugula and your choice aged white cheddar on a brioche bun, chef’s choice of side
Mini Black & Tan Steak
3 oz. tenderloin served atop an oven-bronzed gorgonzola brochette topped with caramelized onions, surrounded by natural jus demi and chèvre demi swirl.