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Eat

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—  Dinner  —

Modern dishes that capture the flavors of the season
 

 

Soups, Garden and Sammys

—  Soup du Jour  —
$7

—  Baby Arugula Salad—
roasted spring vegetables, green garlic vinaigrette
$9

—  Bibb Salad  —
seasonal berries, sea salted granola, chèvre, peach yogurt dressing
$10

—  Mixed Greens Salad—
duck confit, pico de gallo, tortilla strips, CBC dressing
$11

—  Half Pound Beef Burger  —
caramelized onions, cheddar fondue, fries
$15

 

 

Small Plates

—  French Baguette—
garlic butter
$3

—  Market Cheese  —
sweet onion marmalade, micro arugula
$8

—  Beef Carpaccio—
cracked black pepper, lemon, olive oil
$12/$21

—  Homemade Grilled Sausage  —
house made pickles, crostini
$12

— Shrimp Scampi —
shallot-roasted pepper couscous salad, sundried tomato burre blanc
$14

—  Mushroom Gnoochi —
grilled wild mushrooms, cipollini onions, lemon butter, garlic, thyme
$14

—  Scallops —
English peas, heirloom carrots, mint, pea shoots, lemon agrumato
$16

—  Mussels —
jalapeno, cipollini onion, garlic, ginger, smoked tomato saffron broth
$16

Entrees

—  Vegetable Noodle Pasta —
carrot, zucchini, daikon, seasonal vegetables, masala coconut cream
$20

— Grilled Pork Chop —
artichoke cream cheese souflee, grilled asparagus, fried leeks
$29

—  Grilled Jerk Chicken—
red beans, lime mint jasmine rice, jerk glaze
$28

—  Seared Duck Breast —
lemon charred kale, fennel endive salad, apricot coulis
$29

— Lamb Chop Sofrito —

roasted leg of lamb, baby bells, pee wee potatoes, cipollini onion, haricot vert, chimichuri

$31

—  Grilled Ribeye —
garlic herb mash, broccoini, red wine peppercorn glaze
$32

— Market Fish  —
seasonal accompaniments
$MP

 

 

 


all menu items subject to change due to market and availability

Executive Geoff Little

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Rosemary Honey Panna Cotta—
$7

—  Chocolate Tres Leches —
$7

—  Olive Oil Cake —
$7

—  Vanilla Creme Brûlée  —
$7

Pastry Chef Jennifer Olsby