Soup du Jour Caesar Salad with romaine hearts parmesan-anchovy vinaigrette garlicky croutons 8 Chopped Salad fall apples blue cheese vinaigrette dried cranberries candied walnuts 9 Twice Baked Goat Cheese Souffle truffled beets baby spinach toasted walnuts 10 Cornmeal Crusted Calamari smoked tomato aioli grilled lime 11 Smoked Duck Salad Cranberry balsamic vinaigrette toasted hazelnuts dried cranberries mixed baby greens 12 Hagan's Crab Cakes fennel apple salad lemon-chive aioli 12
Sesame Crusted Ahi Tuna soba noodle salad soy sesame vinaigrette wasabi aioli 14 Shrimp Linguine tomato "Bouillabaisse" sauce 18 Roasted Chicken Breast smashed yukon gold potatoes wild mushroom sauce 19 Grilled Wild Salmon saffron pearl pasta romesco sauce 20 Haddock Tempura lemon fennel salad and three dipping sauces: spicy remoulade sweet and sour vietamese 20 Grilled Pork Porterhouse ginger-pear chutney butternut squash puree red cabbage with bacon 20 Grilled Lamb Chops potato gratin braised fall greens pomegranate-red wine sauce 22 Ribeye crisp pomme frites red onion butter 24 Executive Chef: Benjamin Baily
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