Soup Pf The Day

Whole Fried Artichoke

Crispy Calamari basill, lemon, shaved fennel provencal dipping sauce

Charcuterie Board chefs choice: cured meats pate crostini pickled vegetables spicy mustard peach proscuitto arugula balsamic reduction

Proscuitto Wrapped roasted peach gorgonzola

St Andre local mixed greens st andre brie granny smith apple balsamic dressing

Asian asian greens daikon cucumber ume scallion dressing

Rucola baby arugula feta cucumber tomato red onion kalamata olive greek dressing

Church Street 10 butter lettuce smoked bacon anjou pear gorgonzola tomato sherry vinaigrette

Maine Lobster Risotto maine lobster cognac mascarpone chive martinshof, gruner vertliner lobster, austria 10

Grilled Leg Of Lamb white bean salsa verde slow roasted tomato corvidae, lenore, syrah, washington state, 08

brick Roasted Chicken warm summer vegetables housemade pesto lemon rosemary mashed potato

Pork Katsu panko encrusted pork loin chilled vegetable salad ponzu sauce

Roasted Beef Tenderloin rosemary mashed potato gorgonzola butter aged balsamic reduction sliced portobello

Linguini And Clams white wine garlic parsley lemon

Caramelized Diver Scallops yam puree sauteed local mixed greens port wine reduction

Grilled Atlantic Salmon cucumber salad sesame seed napa cabbage ume scallion sauce

Baked Flounder rosemary mashed potato white wine caper cherry tomato sauteed local mixed greens

Classic Apple & Rosemary Tarte Tatin vanilla ice cream

Greek Yogurt berries, honey, bee pollen

Flourless Chocolate Terrine mascarpone whipped cream, pistachio

Citrus Semifreddo

Lemon Curd Tart wild maine blueberries

Mocha Tort

Shirls Gelato