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