SMALL PLATES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
FROM THE SEA
PERUVIAN CEVICHE (g) 13
Baqueta sea bass marinated in lime juice, Aji Amarillo peppers, red onions, cilantro, served with its “Leche de Tigre”
SALMON RILLETTES 12
Lightly smoked king salmon spread, lemon, capers, cream cheese, baguette
SPICY AHI TUNA TARTARE (g) 14
Sashimi grade Ahi Tuna, red onion, ginger, sesame seed, chili oil, seaweed salad, mango, house guacamole and wonton chips
MUSSELS MARINIÉRES 15
Steamed in shallots, garlic, white wine and butter, and served with fresh baked baguette
FISH N CHIPS 15
Beer battered Red Snapper, house tartar sauce
SOUP
SOUPE DU JOUR 9
Soup of the day
FRENCH ONION SOUP 9
Sherry wine, chicken & beef broth, toasted baguette, Gruyère cheese
TOMATO BISQUE (v/g) 8
Tomatoes, onions, garlic, basil, heavy cream
MANILA CLAM CHOWDER 11
Smokey bacon, fingerling potatoes,
whole clams, creamy clam juice
TACOS
DUCK TACO A L’ORANGE 6 (2 for 10)
Orange marinated duck confit, corn tortilla, salsa quemada, onion, cilantro, orange zest
BAJA FISH TACO 6 (2 for 10)
Beer battered red snapper, corn tortilla, cabbage, lime, cilantro crème fraiche
FROM THE LAND
CHEESE PLATE (v/g) 16
Bleu, Goat, and Brie Cheeses, Fig Jam
THE BIG BOARD 29
Everything from our Cheese and Charcuterie plates
ESCARGOT CASSOLETTE 15
Escargots, garlic, parsley, mushrooms, bacon, aged parmesan, cream, baguette
TRUFFLE & PARMESAN FRIES (v/g) 8
Served with ketchup and truffle aioli
CHARCUTERIE PLATE (g) 17
Pâté, Saucisson, Parma ham, smoked duck, Dijon
STEAK TARTARE (g) 16
Raw chopped beef filet, capers, shallots, Dijon, Quail egg, served with potato chips, little gems, and house bleu cheese dressing
GRILLED BEEF SATAY 10
Marinated flank steak, spicy peanut sauce, pickled cucumbers
GOAT CHEESE LOLLIPOPS (v) 9
Panko crusted, clover honey, roasted almonds
MACARONI AU GRATIN 10
Paris ham, mushrooms, Gruyere, bread crumbs
SALADS
(v) – vegetarian | (vv) – vegan | (g) – gluten free
add grilled chicken 6 | add grilled salmon 10 | add grilled steak 14
STARTER SALADS
BARDOT SALAD (v/g) 10
Baby spinach, blue cheese crumbles, candied walnuts, sliced pears, tarragon Dijon vinaigrette
GRILLED BOSC PEARS (g) 13
Fresh burrata, Parma ham, arugula, and a balsamic reduction drizzle
WEDGE SALAD 11
Iceberg lettuce, bacon, red onions, house crouton, cherry tomatoes, blue cheese crumbles & dressing
SEASONAL TOMATOES & BURRATA (v/g) 11
House pesto, lemon juice, extra-virgin olive oil, balsamic reduction, fresh basil
ENTRÉE SALADS
STEELHEAD SALMON SALAD (g) 20
Grilled, over mixed spinach, radiccio, fresh raspberries, tomatoes, cucumbers, red onion, raspberry balsamic vinegar dressing
SALADE NIÇOISE (g) 22
Seared sashimi grade tuna, little gem lettuce, fingerling potatoes, haricots verts, Niçoise olives, cherry tomatoes, hard-boiled egg, anchovy aioli dressing
CRAB LOUIS (g) 23
Crab meat, Iceberg lettuce, avocados, asparagus, tomatoes, homemade thousand island dressing
THE GARDENER (v/vv/g) 15
Little gem lettuce, Belgian endives, radicchio, marinated artichokes, green beans, cherry tomatoes, beets, radishes, Persian cucumbers, sliced carrots
GOAT CHEESE SALAD 15
Montrachet crostini over belgian endives, watercress, walnut oil, Fuji apples, walnuts, Xeres vinegar, Dijon dressing
WARM ASIAN CHICKEN SALAD (g) 16
Chinese cabbage, sesame seeds, honey, rice vinegar, green onions, cashews, snow peas, crispy rice noodles
COBB SALAD (g) 17
Iceberg Lettuce, romaine, watercress, grilled chicken breast, chopped bacon, tomatoes, bleu cheese crumbles, avocado, chives, hard-boiled egg, choice of dressing
NY STEAK SALAD (g) 23
NY Steak, watercress, little gem lettuce, red onions, Bosc pears, candied pecans, bleu d’Auvergne crumbles, Dijon mustard vinaigrette
MEDITERRANEAN COUSCOUS SALAD (v) 16
Moroccan couscous, tomatoes, red onion, mint, parsley, feta cheese, kalamata olives, Persian cucumbers, lemon olive oil dressing
CAESAR SALAD 11
Romaine lettuce, house Caesar dressing, grana Parma cheese
BURGERS & SANDWICHES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
Served with your choice of homemade fries or mixed green salad.
GORGONZOLA BURGER 16
½ lb. ground choice chuck, gorgonzola, Gruyère, arugula, fried onions, truffle aioli
BACON AND CHEDDAR BURGER 15
½ lb. ground choice chuck, organic tomato, little gem lettuce, onion marmalade
BALTIMORE CRAB BURGER 17
Jumbo lump crab cake, cabbage slaw, spicy rémoulade
CHICKEN BURGER HARVARD SQUARE 15
½ lb. ground free range chicken, Pepper Jack cheese, house guacamole, tomatoes, red onions
PORTOBELLO (v) 14
Grilled Portobello mushroom, burrata, Roma tomato, arugula, pesto aioli on a ciabatta roll
CROQUE-MONSIEUR & TOMATO BISQUE 15
Paris ham, béchamel sauce, Gruyère cheese, pan cooked on levain bread
CHICKEN CHIPOTLE 15
Grilled free-range chicken breast, marinated in lime juice and garlic, red onion, tomato, cilantro, little gem lettuce, chipotle aioli, on a crispy baguette
DINNER ENTREES
(v) – vegetarian | (vv) – vegan | (g) – gluten free
SEAFOOD COUSCOUS 32
Sea Bass, shrimp, scallops, mussels, sautéed in Harissa, vegetable stock, chick peas, white raisins
BLACK COD WITH MISO 28
Miso, sate and mirin marinade, bok choi, jasmine rice, pickled ginger
SHELTON FARMS CHICKEN BREAST 23
Oven roasted, forest mushrooms, creamy polenta, fava beans, mushroom velouté
KUROBUTA PORK CHOP 33
Bourbon glaze, Brussels sprouts, carrot, fingerling potatoes, grilled green onion
BEEF SHORT RIBS 27
Slow-braised in red zinfandel, horseradish mashed potatoes, peas, carrots
PAN SEARED SCALLOPS (g) 34
Carrot purée, seared Belgian endives, Fuji apples, ginger, lemon
STEELHEAD SALMON 27
Pan seared, organic red quinoa, Niçoise olives red onion, mango, edamame, olive oil
DUCK OLD FASHIONED 33
Seared medium, duck leg confit, whiskey cherry gastrique, sweet potato mash
COLORADO LAMB CHOPS 43
Green beans, au gratin potatoes, Provençale tomato, chimichurri, lamb jus
STEAK FRITES 27
Pan seared 10 oz. flank steak, shallots, haricots verts, French fries
PASTA
(v) – vegetarian | (vv) – vegan | (g) – gluten free
VEGAN GLUTEN FREE PASTA (v/g/vv) 16
Young vegetables sautéed in extra virgin olive oil, cherry tomato, roasted pine nuts, vegan pesto
FRESH FETTUCCINE WITH SHRIMP 24
Sautéed shrimp, ginger, garlic, green onions, snow peas, cilantro oil
SPAGHETTI ALLA CHECCA (v/vv) 15
Seared cherry tomato, garlic, basil, tossed in extra virgin olive oil
FRESH PAPPARDELLE WITH CHICKEN 17
Pan seared chicken breast, extra virgin olive oil, oven dried tomato, garlic, mushrooms, basil
STEAKS
(v) – vegetarian | (vv) – vegan | (g) – gluten free
All our steaks are seasoned with sea salt and fresh ground black pepper, then flame broiled.
3 House Dipping Sauces: Chimichuri, Béarnaise, Creamy Horseradish. Choice of 2 side dishes.
PETITE FILET MIGNON (g) 35
7oz
FILET MIGNON (g) 42
10oz
NEW YORK STRIP (g) 38
12oz
RIBEYE (g) 40
14oz
