VIN Menu and Prices

$7.00

Baby greens, endive, red grapes, walnuts and apple vinaigrette

$8.00

Paper thin red and golden beets, pecans, goat cheese, petite herb salad, olive oil and apple vinegar

$8.00

Grilled asparagus, woodland mushrooms, sugared walnuts, bleu cheese and port dressing

$8.00

Cucumber, balsamic syrup and whole grain mustard vinaigrette

$8.00

Shredded pecorino, albino anchovies and Caesar vinaigrette

$28.00

Stewed giant beans, bacon lardoons and melted leeks

$30.00

Roasted whole with lemon, extra virgin olive oil and capers

Price may varies

Whole Maine lobster steamed, de-shelled and tossed in sauce béchamel`

$36.00

Beef tenderloin and lobster-horseradish salad, red bliss potatoes and sauce béarnaise

$19.00

Roasted chicken or jumbo prawns, hard boiled egg, bacon, avocado, bleu cheese, hearts of palm and sherry-grain mustard vinaigrette

$28.00

The hanger steak, a cut so delicious the butcher kept it for himself, with cheesy mash, grilled asparagus and Crater Lake Blue butter

$32.00

Lobster, chorizo, jumbo prawn, mussels, squid and fresh fish, in a tomato-fennel lobster nage

$25.00

Roasted half chicken, herbed mashers, Brussels sprouts and maple-roasted garlic chicken jus

$29.00

Basil Pesto dressed Israeli cous-cous, roasted pepper-balsamic emulsion and crispy parsnips

$26.00

Anchor Steam beer battered Mahi Mahi, garlic fries and malt vinegar dipping sauce

$30.00

Bone-in leg of lamb in natural jus with cheesy mash and onion rings

$55.00

Four courses prepared by the Chef with wines chosen to compliment each course

$5.00

$5.00

$5.00

$5.00

$5.00

$5.00

Price may varies

$6.00

BUTTERNUT SQUASH AND MASCARPONE

$12.00

ROASTED GARLIC PAN SAUCE WITH CRUSHED PECANS AND BASIL

$9.00

BRANDIED AND CREAMED HEDGEHOG MUSHROOMS WITH GOAT CHEESE IN CRUMBLY TART SHELL

$12.00

DICED GRADE A YELLOW FIN TUNA, RED WINE PICKLED DAIKON RADISH AND LOTUS CHIPS

$10.00

JULIENNE OF ASIAN PEARS AND APPLES WITH CIDER REDUCTION

$8.00

GRAHAM CRACKER ENCRUSTED BLULE POINTS AND REMOULADE

$12.00

SUNNY SIDE UP QUAIL EGG, SHAVED GRAN QUESO AND LEMON DRESSED ARUGULA

Price may varies

CHEF’S SEASONAL PREPARATION

Price may varies

CHILLED, WITH SPICY HOUSE COCKTAIL

$9.00

BUTTER ROASTED, WITH FORAGED MUSHROOMS AND HERBS

$10.00

GARLIC, SHALLOT, LEMON AND CHARDONNAY IN A RICH MUSSEL BROTH

$12.00

HOUSE MADE ROASTED SQUASH TORTELLINI, A SAGE CREAM WITH TOASTED PECANS AND SHAVED PECORINO

$12.00

SPINACH AND GORGONZOLA STUFFED RAVIOLI IN A COGNAC- LOBSTER CREAM

$8.00

LIGHTLY FRIED CHEESY COUSCOUS WITH VELVETY CHEESE SAUCE

$9.00

JUMBO LUMP CRAB, ROASTED PEPPERS, ONION, PARSLEY & AN OLD BAY BECHAMEL

$8.00

GRAPES AND ROASTED GARLIC

$12.00 - $16.00

WISCONSIN, COW’S MILK SATISFYING SHARP BITE AND A LONG SWEET FINISH

$12.00 - $16.00

OREGON, RAW JERSEY COWS MILK ROBUST AND SWEET WITH A RICH BUTTERY FINISH

$12.00 - $16.00

OLD CHATHAM, NEW YORK SHEEP’S & RAW COWS MILK BLEND CREAMY, LUSH AND BUTTERY

$12.00 - $16.00

MARYLAND, RAW COW’S MILK A MOIST, MILD AND PERFECTLY BALANCED CHEDDAR

$12.00 - $16.00

PIEDMONT REGION, ITALY CRAFTED HIGH IN THE MOUNTAINS THIS CHEESE HAS DENSE, PUNGENT AND LUCIOUS FLAVORING

$12.00 - $16.00

GORGONZOLA, ITALY COW’S MILK SPICY FLAVOR PROVIDES AN EXCELLENT CONTRAST TO THE RICH, CREAMY CHEESE