Soup Pf The Day

Whole Fried Artichoke

Crispy Calamari

basill, lemon, shaved fennel provencal dipping sauce

Charcuterie Board

chefs choice: cured meats pate crostini pickled vegetables spicy mustard peach proscuitto arugula balsamic reduction

Proscuitto Wrapped

roasted peach gorgonzola

St Andre

local mixed greens st andre brie granny smith apple balsamic dressing

Asian

asian greens daikon cucumber ume scallion dressing

Rucola

baby arugula feta cucumber tomato red onion kalamata olive greek dressing

Church Street

10 butter lettuce smoked bacon anjou pear gorgonzola tomato sherry vinaigrette

Maine Lobster Risotto

maine lobster cognac mascarpone chive martinshof, gruner vertliner lobster, austria 10

Grilled Leg Of Lamb

white bean salsa verde slow roasted tomato corvidae, lenore, syrah, washington state, 08

brick Roasted Chicken

warm summer vegetables housemade pesto lemon rosemary mashed potato

Pork Katsu

panko encrusted pork loin chilled vegetable salad ponzu sauce

Roasted Beef Tenderloin

rosemary mashed potato gorgonzola butter aged balsamic reduction sliced portobello

Linguini And Clams

white wine garlic parsley lemon

Caramelized Diver Scallops

yam puree sauteed local mixed greens port wine reduction

Grilled Atlantic Salmon

cucumber salad sesame seed napa cabbage ume scallion sauce

Baked Flounder

rosemary mashed potato white wine caper cherry tomato sauteed local mixed greens

Classic Apple & Rosemary Tarte Tatin

vanilla ice cream

Greek Yogurt

berries, honey, bee pollen

Flourless Chocolate Terrine

mascarpone whipped cream, pistachio

Citrus Semifreddo

Lemon Curd Tart

wild maine blueberries

Mocha Tort

Shirls Gelato