Mixed greens, hard-boiled eggs, shallots, aged Parmesan cheese with herb vinaigrette dressing.

Soups of the day by chef.

Carmelized onions in a beef broth with gruyere crostini.

Tossed with spinach, shaved Parmesan, olive oil, garlic.

Dressed with grated parmesan cheese and a drizzle of truffle oil.

Fennel, garlic, onions with butter and parsley.

Sautéed mussels with fennel, tomatoes, and sweet basil in our saffron nage.

Three grape leaves served with feta cheese, tomatoes, and olives.

Topped with harissa aioli, lettuces and tomato served with Parmesan cheese and a drizzle of truffle oil fries.

Bay of Fundy salmon, capers and shallots over house marinara, blend of gruyere, white cheddar, fresh mozzarella.

Thinly sliced, panko breaded eggplant, rolled and stuffed with ricotta, romano and aged Parmesan cheeses served with a roasted tomato and basil sauce.

Pan-fried and seasoned calamari with sesame seeds served with our sweet chili sauce and topped with scallions.

House-made garlic hummus with feta cheese, kalamata olives, and warm pita bread, Mediterranean olives, grape leaves, cucumber.

Shallots, tomatoes, roasted red peppers and kalamata olives our red sauce and cheese blend of gruyere, fresh mozzarella, and white cheddar cheese.

French feta, olives, roasted red peppers, shallots, and eggplant.

Mid-sized dishes. Ask your wait staff for this evening’s oyster selection, served over ice with lemons.

Mid-sized dishes. Pan-fried and served with lemon aioli.

Mid-sized dishes. Dijon panko-crusted, french cut lamb chops with a Madeira gloss and whipped garlic mashed potatoes.

Mid-sized dishes. Crispy, free-range chicken wings in our soy chili glaze with sesame seeds, garnished with scallions.

Mid-sized dishes. Oysters baked with spinach, Parmesan cheese, applewood smoked bacon and panko bread crumbs.

Mid-sized dishes. Small game bird, stuffed with prosciutto ham and gruyere cheese, over a bed of truffled cream corn.

Mid-sized dishes. Maine lobster, conchiglie pasta with Tillamook white cheddar cheese.

A traditional dish of pothered vegetables and lamb served over fluffed semolina.

A traditional dish of pothered vegetables and beef served over fluffed semolina.

A traditional dish of pothered vegetables and chicken served over fluffed semolina.

A traditional dish of pothered vegetables served over fluffed semolina.

A traditional dish of pothered vegetables (and/or meat), served over fluffed semolina.

Sautéed chicken breast with preserved lemons, shallots, roasted fingerlings, olives, cilantro, and an infused fresh ginger saffron sauce.

Braised lamb shank with fennel, artichoke hearts and peas.

Tossed scallions, red peppers.

Three skewers, grilled one each of beef, chicken, salmon and marinated and grilled in spices and herbs served with vegetable mélange and fresh cut fries severed with rice pilaf, vegetables.

Jumbo tiger shrimp, mussels, clams, calamari, and grilled chicken, with tomatoes, sweet peas, shallots, and saffron rice.

Delicate staple grain of Morocco, well suited to accompany your above entrees.

16 oz pan seared served with whipped garlic potatoes and asparagus.

A classic seafood stew with mussels, scallops, shrimp, calamari and lobster in a Pernod and wine saffron broth.

Risotto sautéed with cream, corn, tomato, arugula, applewood smoked bacon, seafood broth, and lobster.

Served with a slice of fontina cheese and cream sauce.

Shrimp, scallops, lobster, and rigatoni pasta served with a champagne curry béchamel sauce.

Eight oz filet and 8 oz lobster tail, served with whipped garlic mashed potatoes and asparagus.

Eight oz brandy peppercorn filet pan seared with whipped garlic potatoes and asparagus.

Pan seared served with a ginger honey sauce, with whipped garlic potatoes and asparagus.

Stuffed with crab meat, topped with jumbo tiger shrimp and béchamel sauce, served with whipped garlic mashed potatoes and asparagus.

Finished with a Madeira wine demi-glace and soy chili glaze and served with whipped garlic potatoes and asparagus.

Two 8 oz tails served with whipped garlic mashed potatoes, vegetable melange and beurre monte.

Served with a lingonberry cream sauce with whipped garlic potatoes and asparagus.

Dijon panko-crusted rack of lamb with mint pesto and served with garlic mashed potatoes and asparagus.