EARLY SPRING LUNCH MENU
TO START
$16
CHEF’S SEASONAL SOUP
MADE FROM NIAGARA'S BOUNTY (V OPTION)
$16
$18
TERROIR BEET SALAD
House pickled beets, Haven Farm greens, Goat Cheese Mousse, Toasted Pistachio Crumble, Honey Apple Vinaigrette (V, GF, DF OPTION)
$18
$24
SALMON RILLETTES.
HOUSE SMOKED SALMON, RYE CROSTINI, HERB LEMON MOUSSE
$24
$28
WARM FEATURE APPETIZER
ASK YOUR SERVER FOR TODAY’S FEATURE
$28
LUNCH MAINS
$32
WILD MUSHROOM TAGLIATELLE ALFREDO
KING OYSTER, SHITAKE, CREMINI, SHAVED SPINACH, SHALLOTS, DRIED GRAPE TOMATOES, SAGE, ROASTED GARLIC (V)
$32
$42
GRILLED CABERNET MARINATED FLANK STEAK
POTATO PUREE, ROASTED GARLIC, THYME, LEMON BUTTER JUS, ONIONS, WILTED SWISS CHARD
$42
$38
ROASTED SUPREME OF CHICKEN
CAULIFLOWER PUREE, POTATO PAVE, WILTED GREENS, VELOUTE SAUCE (GF)
$38
$34
LAKE ERIE SHORE LUNCH
DUSTED, PAN-FRIED PICKEREL FILLET, GRILLED LEMON, POMMES FRITES, PEA PURÉE, & SAUCE GRIBICHE (GF OPTION)
$34
$34
CHEF'S VEGAN ENTREE
ASK YOUR SERVER FOR TODAY'S OFFERING (V, VG, DF)
$34
GF: Gluten Free, DF: Dairy Free, V: Vegetarian, VG: Vegan