due to our small kitchen, orders are limited, and sometimes unavailable
appetizers & small meals
*spicy cauliflower 14.
tossed with spicy sauce, served with blue cheese, and celery chips
with za’atar, extra virgin olive oil, cucumbers and warm naan
crab cakes 16.
served with key lime tartar sauce, and mango chutney
vegetable dumplings 14.
six crispy dumplings; served with a trio of dipping sauces; chili, honey ginger, caramelized soy
goat cheesey fries 14.
fried potatoes, topped with bacon, rosemary, and scallions; with a goat cheese cream sauce
lamb meat balls 16.
warm feta, roasted tomato, cucumber, sriracha, and naan
**ahi tuna 16.
seared and sliced. served with wonton, seaweed salad, cucumber, siracha aioli and soy
bang bang shrimp 14.
fried baby shrimp. served with sweet chili aioli, topped with scallion and sesame seeds
prince edward island mussels tossed with white wine garlic butter, diced tomato, scallions & mushrooms
salmon tacos 14.
zesty fried salmon nestled in two soft flour tortillas with lime aioli, tomato, shredded lettuce, scallion and cilantro
fried goat cheese 14.
with rosemary, and honey, served with toasted bread
salads & soups
today’s soup 7.
french onion soup 8.
blue cheese salad 12.
romaine, tomatoes, bacon, croutons, blue cheese, and blue cheese dressing
caesar salad 12.
romaine, fresh grated parmesan, white anchovies, homemade croutons with caesar dressing
*beet salad 12.
greens, crispy quinoa, goat cheese, and orange vinaigrette
*bullfinchs salad 12.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans, and dried cranberries
two chops 34. three chops 40.
marinated and grilled; served with roasted fingerling potatoes, fresh dill-yogurt sauce, fried capers, and vegetables
wine pairing: cotes du rhone, vidal fleury, france
*ben’s black and blue filet mignon
eight ounce 42.
topped with a blend of cracked black pepper, blue cheese and extra virgin olive oil; served over crashed potatoes; topped with crispy fried leeks and served with vegetables
wine pairing:tempranillo, izadi, spain
four ounce 30. eight ounce 38.
red wine braised, served with crashed potatoes topped with horseradish/sour cream and melted sharp cheddar, and vegetables
wine pairing: merlot, chasing rain, washington
*pork osso bucco 38.
braised shank with apple chutney and honey ginger sauce; served with crashed potatoes, and vegetables
wine pairing: pinot noir, dough, oregon
*roasted half duck 36.
served with wild rice, cranberry/orange sauce and vegetables
wine pairing: syrah, sixth sense, california
five ounce 22. ten ounce 28.
pecan crusted chicken over squash filled raviolis, topped with bacon, dried cranberries, and parmesan, served with a goat cheese cream sauce
wine pairing: sauvignon blanc, wither hills, nz
four ounce 24. eight ounce 32.
with a dijon-dill vinaigrette, fried spinach, wild rice and vegetables
wine pairing: picpoul, bonny doon, california
four ounce 26. eight ounce 34.
ahi tuna crusted with black & white sesame seeds; served with sticky rice, bok choy, and grilled shiitake mushrooms; with caramelized soy and wasabi
wine pairing: riesling, weingut markus huber, austria
four ounce 24. eight ounce 32.
seared salmon filet over sherry cream sauce. with potatoes, celery, onion, and applewood smoked bacon
wine pairing: gavi, la scolca bianco secco, piedmont, it
side dishes 5.
potato/scallion waffles, homemade frites, fresh seasonal vegetables, sticky rice with shiitakes & soy & pickled ginger, grilled baby bok choy with sesame seed and soy, wild rice
*gluten free items / our blue cheese is gluten free
** gluten free option available