Chef’s Menu

Duck Tostada 11

flour tortilla crisps, topped with shredded duck, queso fresco, pico de gallo and cilantro crème fraiche

Lobster Roll 15

cold water lobster salad, served on a buttered hoagie roll, with lettuce and tomato

Arugula & Fig 9

arugula tossed with balsamic vinaigrette and topped with figs, feta cheese, crispy prosciutto and garnished with a parmesan crisp
add salmon 6 | add chicken 5

Wild Mushroom Flatbread 10

chef’s mix of roasted mushrooms, chopped spinach, melted brie, green onions