STARTERS

Soup of the Day
5.50

Clam Chowder
New England style with bacon, vegetables and cream.
6.00

Crab and Shrimp Cake
Served on a watercress and white bean salad, lemon and thyme vinaigrette.
9.50

Crispy Duck Spring Rolls
Confit of duck, goat cheese, wilted greens, preserved plum glaze
8.75

SALADS

Pear and Stilton Salad with Hazelnuts
Ripe comice pear and candied hazelnuts with Stilton cheese,
baby frisee, cider vinaigrette.
8.50

Arugula and Spinach Salad with Duck Confit
Tender shredded duck meat, figs, bacon, honey balsamic vinegar dressing.
8.95

Caesar Salad
Traditional dressing made with egg, lemon, garlic, anchovy and olive oil.
7.50
With Bay Shrimp 8.25   With Dungeness Crab 8.75

Field Green Salad
Your choice of dressing.
6.00

ENTREES

Chef's Special*
Your server will describe today’s special preparation.

Pancetta Wrapped Wild Northwest Salmon
Pancetta wrapped wild salmon on a French lentil salad tossed with baby braising greens.
Served with a celery root sauce a la grecque.
27.00

Grilled Naturally Raised Beef Tenderloin*
Mashed Yukon potatoes with pancetta and thyme, shallot marmalade.
32.00

Seared Jumbo Sea Scallops
Seared scallops and pan roasted fingerling potatoes with bacon,
Dijon mustard buerre blanc.
24.00

Grilled Skirt Steak "Frites"
Grilled to order and served with hand cut French fries and a chipotle butter. 17.00
23.00

Grilled Pork Porterhouse with Polenta
Creamy polenta with sautéed mustard greens and braised fennel
21.00

Black Pepper Linguini with Wild Mushrooms
Wild mushrooms, leeks, red peppers and baby spinach in a brandy cream sauce.
19.50

Please turn cell phones off while in the dining room. Thank You.

*The Health Department would like you to know that consuming raw or undercooked meat and seafood may increase your risk of food born illness.