Appetizers

Chef's Soup
daily creation by Joseph Watters

Asparagus & Forest Mushroom Risotto
parmesan and lemon confit

Rosace of Exeter Tomato
spring mix salad, olive oil and lemon juice

Duck Prosciutto
garden mix salad, apple and balsamic reduction

Baby Spinach Salad
macerated apricot, red onion and walnut
warm blue cheese vinaigrette

Entrées

Confit Leg of Duck
lentils and vegetable macedoine
maple syrup and white balsamic gastrique

Greek Omelet
onion, tomato, sliced kalamata olives and oregano
baby spinach salad, olive oil and lemon juice

Pan Seared Diver Scallops
grilled seasonal vegetables, potato purée, sweet pea sauce

Papardelle Pasta
roasted red pepper, kalamata olives, pancetta
parmesan copeaux
Also available as a vegetarian dish

Desserts

Bowl of Forest Berries
in a vanilla infused naval orange syrup

Rhubarb Soup
candied rhubarb and rhubarb sorbet

Trio of House Sorbets

Soup & Salad: $14.95

Appetizer & Entrée: $22.95

Three Courses: $29.95

Be sure to ask your host for the complimenting wines by the glass.

We take pride in using locally grown foods for our menus.
Thank you to Metzger Meats and Farm, Bayfield Berry Farm, Weth Mushroom Farm and Rick Schilbe Farm.

Groups of 8 or less may order from our lunch or dinner menus. Set menus are required for larger groups, although some choice may be built into your menu.