Salads & Soups
Shave Salad – Thin-sliced lettuce, radish, carrot garnished with paprika dusted pumpkin seeds and *blue cheese dressing 7.00
Substitute Blue Cheese Dressing for House-Preserved Lemon Vinaigrette or Red wine vinaigrette
Mussels, Clams and Dover Sole Chowder 7.00
Appetizers (shareable)
Smoked Trout Plate – Fillet of brown sugar-brined smoked trout served with house-made bread & butter pickles, Mama Lil’s peppers, herbed sour cream and slices of *Lucky Sage bread 14.00
*Baked Pear and Blue – Creamy, mild blue cheese over local Bosc Pears with a drizzle of Balsamic reduction and Lucky Sage bread 9.00
Main Courses
Chicken Molé – Hind-quarter of chicken crisped and served with a savory, velvety, chocolate sauce over rice cake and green beans 19.00
Lamb and Beef Ragu – St. Andrew’s Farm ground beef and lamb meatballs with heirloom tomato sauce served over toasted *penne 24.00
Pan Roasted Cod – with caper butter sauce, potatoes and green beans 21.00
Desserts and Dessert Drinks
*Puff Pastry – with Crème Anglaise topped with apricot in a sweet wine syrup 7.00
Pot de crème – a dense, dark chocolate pudding served with fruit sauce and a cookie 7.00
French Press Coffee from Caffe Umbria
Small 3.50
Large 7.00
Ramos Pinto LBV Port 8.50
Chocolate Wine 6.00
Chateau Haut Mayane Sauterne 2008 9.00
Sides
Sauteed Green beans 4.50
Bread & Butter 4.50
Habanero Hot sauce 1.50