MENU

Fresh mussels in a white wine garlic cream sauce, shallots, thyme & lemon. Served with fries. Add ciabatta bread $2.50

Crispy brussels sprouts, with whipped goat cheese and hot honey.

Lightly breaded. deep fried, served with saffron aioli.

Cajun spiced dry ribs, 72 hour sous-vide half rack of premium pork, flash fried.

Ricotta and chive gnocchi with wild mushrooms, and house-made roasted garlic, and parmesan cheese sauce.

Slowly caramelized onions, veal stock, swiss cheese, house croutons.

Seasonal Chef special

Spicy Italian sausage, sun-dried tomatoes, piquillo peppers, baby spinach, cherry tomatoes, parmesan, with a marinara cream sauce and garlic bread.

Marinated mushrooms, cherry tomatoes, sun-dried olives, bocconcini cheese, served on fettuccine noodles with garlic bread.

BETWEEN THE BUNS BURGER WEEK WINNER Chuck & Brisket patty, Ancho lime mayo, Smoked bothwell cheddar cheese, Candied pickled jalapeño, Guacamole, Grilled red onion, Peameal bacon, and Pepperoncini on an Ace brioche bun. Served with fries or salad. GF bun available upon request.

Juicy hand pressed 6oz chuck & brisket patty with american cheese, bacon, banana pepper relish and house made sun dried tomato aioli. Served with fries

5oz, CAB sirloin, horseradish cream, sauteed onions, crimini mushrooms, garnished with crispy onions on toasted ciabatta. GF available.

Beer battered Gimli pickerel, served with fries, cucumber salad and tarter sauce.

Braised Chicken, tomato jam, bacon, lettuce, cheddar cheese, house-made Sundried Tomato aioli, on toasted ciabatta. GF available.

Warm corned beef, sauerkraut, onions, Swiss cheese, our legendary tangy sauce, on grilled rye. GF available.

Nestled atop a savory mushroom & chickpea ragout, finished with a vibrant arugula-tahini pesto, toasted almond slivers, and a bouquet of fresh garden greens.

A crisp, golden-brown breaded pork loin smothered in a deeply savory, forest-fresh mushroom gravy, brown butter mashed potatoes, and cucumber salad.

CAB 8oz flat iron, with a green peppercorn sauce, served with fries, and seasonal vegetables.

Thick-cut CAB sirloin, served with herb butter, red wine demi-glace, brown butter garlic mashed potatoes, seasonal vegetables.

Succulent fillet roasted in a vibrant glaze, served over a rustic butternut squash, sauteed spinach, bacon, and onion hash.

Classic vanilla bean custard with caramalized sugar.

Served with banana caramel sauce and candied pecans.

Lemon cream filled tart with fresh raspberries.