Starters

LEEK AND POTATO     6
Sweet leeks and Yukon gold potato blended in a rich cream.

CLAM CHOWDER     8
Hearty clams and potatoes in a creamy broth.

MINESTRONE     6
Tender vegetables and beans served with Ditalini pasta.

CAESAR SALAD     8
Crisp romaine topped with a creamy caesar dressing.

HOUSE SALAD     7
Mixed greens, gorgonzola cheese and candied walnuts tossed with balsamic vinaigrette.
​
BEET SALAD     7
Oven roasted beets drizzled with an apple vinaigrette.

APPLE & ARUGULA SALAD     7
Apples, arugula and fennel tossed with cipollini vinaigrette.

SWEET & SPICY HUMMUS     8
Mild sriracha hummus paired with honey hummus served with grilled pita chips.

Entrees

SHEPHERD'S PIE     13
Braised lamb with onions, carrots and peas topped with golden mashed potatoes.

SHRIMP SCAMPI     14
Tossed in a white wine lemon sauce over a bed of linguini.

VEGETABLE NAPOLEON     11
Layers of grilled squash and eggplant filled with cauliflower, parsnip and sweet potato puree topped with roasted red pepper sauce.

SEARED SEA SCALLOPS     16
Over parmesan risotto served with a lemon beurre blanc.

GARVAN'S GORGONZOLA BURGER     12
Grilled to perfection topped with gorgonzola cheese and caramelized onions, served with truffle fries.
​
CRAB CAKE SANDWICH     14
On a bed of arugula served with a roasted red pepper aioli.

CHICKEN AND WILD MUSHROOM     11
Grilled chicken with oyster, shitake and portabello mushrooms over a bed of penne tossed in a black pepper cream sauce.

FISH AND CHIPS     13
Guinness beer battered cod served with tartar sauce.

Desserts

VANILLA BEAN CREME BRULEE     6
Topped with fresh berries.

APPLE PIE     8
Local upside down candied apple pie.

(ALA MODE)     2

RONNY BROOKE FARMS ICE CREAM     6
Vanilla, Chocolate Ice Cream, Lemon Sorbet.