Introducing the New Menu

Created and prepared by Executive Chef, Rob Cottman, and his dedicated kitchen crew, our new menu offers bold, fresh dishes as well as returning favorites. Drawing inspiration from a diverse array of cuisines, there is something for everyone—including plenty of vegan and gluten free options!

Salmon2(After)

Atlantic Salmon: blackened salmon on a bed of sautéed spaghetti squash, kale, heirloom tomato, and purple onions, with two jumbo shrimp finished with saffron garlic butter and charred lemon

BeefTips2(After)

Barbecue Beef Tips: tender smoked beef tips covered in bourbon BBQ sauce with grilled vegetables over garlic cilantro rice

BlackBeanBurger2(After)

Black Bean Burger: handmade black bean patty with guacamole, bibb lettuce, and sun-dried tomato pesto on a kaiser roll

Mussels2(After)

Thai Curry Mussels: one pound of  steamed PEI Mussels cooked in a Thai basil coconut curry sauce with charred lemon and toast points

Cheesecake2(After)

Creme Brulee Cheesecake with fresh berries and whipped cream

WatermelonCocktail  D71_5856

Island In The Sun: Bacardi rum / amaretto / coconut syrup / pineapple

Barrel Aged Black Manhattan: Thistle Finch Black Pepper rye whiskey / Amaro Averna Angostura bitters / orange bitters

Please note that the restaurant is open at 5pm for dinner only when a show or event is scheduled. Happy Hour is from 5-7pm, including Vinylly Friday with WXPN DJ, John Vettese, the first and third Friday of the month!

FRIDAY ONLY: We are also open for lunch from 11am-3pm. View the full menu here!

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