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Sparkling Wine, Orange Juice and Lemonade
Peach Puree with Grenadine and Sparkling Moscato
Mango Nector with Sparkling Wine
Created in 1921 in London at Bucks Club. Sparkling Wine, Orange Juice and Grenadine
Orange Juice and Bubbles
Passion Fruit Juice, Sparkling Wine and Strawberries
Sparkling Wine and 20 year Tawny Port
Sautéed Oyster, Shittake and Button Mushrooms on Grilled Baguette with a Poached Egg Seasoned with Tarragon
Pepper Bacon with Fried Potato and Two Eggs
Fresh Baguette Bread Dipped in Crème Brulee Custard Served with Sliced Mango and 100% Organic Maple Syrup
Braised Corned Beef Brisket with Potatoes, Onions, Roasted Peppers and Thyme Served with Fried Eggs
English Muffin, Heirloom Tomato, Black Forest Ham, Poached Egg with Hollandaise and Bistro Potatoes
Fried Shrimp Cakes with a Roasted Corn Salsa, Red Pepper Aioli and Micro Greens
An Open Face Brie and Ham Sandwich with Mustard Sauce, Mixed Greens and Soup
Locally Grown Heirloom Tomatoes with Olive Oil and Balsamic Vinegar
Baby Greens, Roasted Peppers, Goat Cheese and Balsamic Vinaigrette
Baby Iceberg, Chopped Roma Tomatoes, Blue Cheese, Pepper Cured Bacon and a Roasted Garlic Chive Dressing
Our Soup Creation of the Day with a Side Salad
Pan Fried Shrimp Cakes with a Roasted Corn Salsa, Red Pepper Aioli and Micro Greens. Choice of Side Salad or Kennebec Potato Fries
Our House Ground Beef Burger with Smoked Mozzarella Cheese, Sautéed Mushrooms, Lettuce and Tomato. Served with Kennebec Potato Fries
Creamy Polenta with Oyster, Shitake and Button Mushrooms Sautéed with Garlic Shallot Butter
Grilled Salmon with Linguini, Organic Cherry Tomatoes, Asparagus and Pesto
Grilled NY Steak Served with Kennebec Potato Fries
Whipped Potato, Blue Cheese and Black Truffle Croquette with Goat Cheese Sauce
Wild and Cultivated Mushrooms Sautéed with Garlic Shallot Butter and Polenta
Sautéed Veal Sweetbreads with Shiitake Mushrooms and Red Wine Thyme Sauce
Panko Rosemary Crusted Venison Chop with a Bing Cherry Compote, Yukon Potatoes and Shittakes
Creamy Polenta with Wild Yellow Footed Chanterelles, Black Trumpets, Hen of the Woods and Cultivated Mushrooms Sautéed with Garlic Shallot Butter
Salmon Spice Dusted and Grilled Served with Corn Risotto
Chicken Breast Stuffed with Ricotta Cheese, Roasted Red Peppers, Pine Nuts and Spinach with Basil Mashed Potatoes
Certified Angus Beef Filet Grilled, Topped with Blue Cheese and a Cabernet Reduction
New York Steak with Potato Croquettes and a Green Peppercorn Hollandaise
Rack of Lamb Oven Roasted Served with a Sauce of Shallots, Veal Stock and Infused with Fresh Mint.
Please confirm that this restaurant at this location is permanently closed...
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