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Banana bourbon bread pudding, banana textures.




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Main

Dinner Served at 5:00 pm to 10:00 pm Tuesday, Wednesday, Thursday, Sunday and 5:00 pm to 11:00 pm Friday and Saturday

Loch Dunt Salmon – 21
Scallop Potato, Leek Fondu, Turne Zucchini, Chervil Creme Fraise

Seafood Paella – 24
Jumbo Shrimp, clams, Calamai, Rockfish, Salmon, Mussels & Saffron Rice with Rosemary Facaccia

Gingerbread Dusted Scallops– 24
Creamed Sweet Corn, White Truffle Oil, Arugula Salad

Grilled Black Pepper Crusted Bavette Steak – 25
Pickled Yukon Gold Potato, Smoked Asian Eggplant, Danish Blue Cheese & Caraway Jus

Butter Chicken – 19
Coconut Rice, Sauté Spinach, Oven roasted chopped garlic, with a spiced tomato cream sauce served with Naan

Smith Burger – 16
Caramelized Onions, Chipotle Mayo, Bacon

Sous Vide Moulard Duck Breast – 22
Arancini Di Riso, Bacon, Stir fried Brussel Sprouts, Rutabaga Puree, Pon Zu Glaze

Butternut Squash Ravioli – 17
Curry Coconut Sauce, Cauliflower, Fried Chickpeas

Spiced Rubbed Lamb Chops – 27
Sauteed Fingerling Potatoes, Asparagus, Yu-Choy, Mojito Sauce

All menu items are subject to change based on seasonal availability. Please email us if you have a specific question regarding any menu items.

companions

Stir-Fried Green Beans – 8
Stir Fry Sauce, Sweet Soy

Truffle Mac & Cheese – 6

Frites – 6
Chipotle Mayo

Executive Chef Kamal Chanaka

*Many dishes may be modified for vegetarian preferences.  Please check with your server.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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