LEEK AND POTATO 7
Sweet leeks and Yukon gold potato blended in a rich cream.
Tender vegetables and beans served with Ditalini pasta.
CLAM CHOWDER 8
Hearty clams and potatoes in a creamy broth.
Add shrimp (7) or chicken (5) to any salad.
HOUSE SALAD 8
Mixed greens, gorgonzola cheese and candied walnuts tossed with balsamic vinaigrette.
CAESAR SALAD 7
Crisp Romaine topped with a Classic Caesar Dressing and Parmesan Cheese.
BEET SALAD 7
Oven roasted beets drizzled with an apple vinaigrette.
APPLE & ARUGULA SALAD 8
Apples, arugula and fennel tossed with cipollini vinaigrette.
SPINACH & RASPBERRY SALAD 8
Baby Spinach tossed with a Champagne Raspberry Vinaigrette Topped with a Pecan Boursin Medallion.
GORGONZOLA SLIDERS 10
Beef sliders topped with gorgonzola cheese and caramelized onions.
JUMBO LUMP CRAB CAKE 14
Pan Seared served with a Roasted Red Pepper Sauce.
SWEET AND SPICY HUMMUS 9
Sriracha Hummus paired with Honey Hummus served with Grilled Pita Chips.
STUFFED MUSHROOMS 9
Served with a Wild Mushroom Cream Sauce.
SEARED SEA SCALLOPS 14
Over Asiago Risotto served with a Lemon Beurre Blanc.
SHRIMP SCAMPI 10
Served with Asiago Crostini’s and Lemon Basil Sauce.
FRUIT & CHEESE PLATE 14
Apple & Pear, Date, Fig, and Apricot Charcuterie paired with
Assortment of cheeses served with Asiago Crostini’s.
GARVAN'S GORGONZOLA BURGER 18
12 oz. CAB served on “Russo’s Deli” Focaccia topped with Gorgonzola Cheese and Caramelized Onions served with Truffle Fries.
WILD SALMON 27
Simply Grilled served with Creamy Parmesan Risotto and a Lemon Beurre Blanc.
CHICKEN AND WILD MUSHROOM 21
Grilled Chicken with Oyster, Shiitake, and Portobello Mushroom over a bed of Penne Tossed in a Black Pepper Cream Sauce.
SURF AND TURF 35
Braised Short Rib with a choice of Shrimp or Scallops over a bed of Spinach.
LOBSTER RAVIOLI 26
Jumbo Ravioli stuffed and topped with Sweet Maine Lobster Tossed in a Lobster Cream Sherry Sauce.
VEGETABLE NAPOLEON 21
Layers of Grilled Squash and Eggplant filled with Cauliflower, Parsnip, and Sweet Potato Puree Topped with Roasted Red Pepper Sauce.
GRILLED RIBEYE 30
Tender Ribeye served with Mashed Potato topped with Veal Demi-Glace.
DUCK BREAST 25
Seared Duck Breast glazed with a Brown Sugar Butter served with Sweet Potato Puree.
EGGPLANT ROLLATINI 21
Eggplant stuffed with a blend of Asiago and Boursin. Served over a bed of Linguini tossed with Marinara.
SEAFOOD TRIO 29
Wild Salmon over Parmesan Risotto, Seared Sea Scallops over Spinach, and Lump Crab Cake. Served over Roasted Red Pepper Sauce.
ROASTED CHICKEN 26
Organic Free-Range Semi Boneless Slow Roasted Half Chicken served with French Beans Drizzled with Chicken Glace.
JUMBO SHRIMP SCAMPI 25
Sautéed Jumbo Shrimp served over a bed of Linguini tossed with a Lemon Basil Sauce.
BRAISED SHORT RIBS 27
Bone-In Fork Tender Beef served with Mashed Potato topped with Veal Demi-Glace.
WILD MUSHROOM PRIMAVERA 21
Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus and French Beans over a bed of Penne tossed in a Black Pepper Cream Sauce topped with Spinach.
SEARED SEA SCALLOPS 26
Perfectly Seared over a bed of Asiago Risotto and Arugula. Served with a Lemon Beurre Blanc.
GUINNESS LAMB STEW 21
Hearty Chunks of Braised Lamb with Onions, Carrots, Celery, Peas, and Potatoes Stewed in a rich Guinness Lamb Broth.
SHRIMP & BUTTERNUT SQUASH RAVIOLI 26
Sweet Butternut Squash Ravioli sautéed with Jumbo Shrimp Tossed in a Sage Brown Butter Sauce.
PORK CHOP 32
One Pound Bone-In Marbled Pork Chop served with Golden Mashed Topped with Apple Cider Reduction.
CREAMED SPINACH 6
SAUTEED MUSHROOMS 6
GARLIC MASH POTATO 5
PARMESAN RISOTTO 5
TRUFFLE FRIES 5
CREME BRULEE 6
Topped with fresh berries.
APPLE PIE 8
Local upside down candied apple pie.
RONNY BROOKE FARMS ICE CREAM 6
Vanilla, Chocolate Ice Cream, Lemon Sorbet.