Lunch/Dinner
STARTERS
FRENCH ONION SOUP GRATINÉE 11
Rich veal-and-onion broth, caramelized onions and gruyère.
HUMMUS BOARD | 15
House-made hummus, warm naan, citrus-marinated olives & a selection of seasonal accompaniments. Finished with estate olive oil, herbs, & Mediterranean spices.
CALAMARI ARRABBIATA 18
Crispy calamari, spicy pomodoro, Calabrian chile, roasted garlic, fresh herbs, & charred lemon.
MUSSELS 18
Steamed in apple cider with plenty of herbs and double cream. Served with crostini.
BARBADOS FISH CAKES 15
Crisp New England cod fritters with scallion, thyme, lime & Scotch bonnet, served with Bajan pepper sauce and cool cucumber.
SAMBUCA SHRIMP FLAMBÉ 18
Gulf shrimp, roasted garlic, Pico de Gallo, lemon, double cream, & sambuca.
SAMOSA 12
Crsipy Indian pastry, green peas, chickpeas, and sweet potato filling, fresh herbs and cool yogurt smear.
PROSCIUTTO E FICHI 15
Sweet fresh figs stuffed with a blend of ricotta, cream cheese, and gorgonzola. Wrapped in prosciutto and served on a toasted buttered baguette.
SALADS
Add to any salad: Chicken $7, Sauteed Shrimp $8, Salmon $9, Tenderloin $12
MARKET BOWL 14
Farro, arugula, romaine, roasted vegetables, avocado, citrus, feta, lemon tahini dressing.
GRILLED PEACH & PROSCIUTTO SALAD 13
Arugula + house greens, grilled peaches, prosciutto, goat cheese, candied pecans, & honey-balsamic dressing.
CLASSIC CAESAR 9
Romaine, house-made Caesar dressing, parmesan, & garlic crouton.
ROASTED BEET & PORK BELL 16
Spring mix layered with roasted beets, crisp pork belly, goat cheese, apples, pears, pistachios, orange, and Scotch egg, finished with yogurt-honey mustard dressing and sweet potato crisps.
SEARED AHI TUNA 17
Seared ahi tuna over spring mix and arugula with dried mango, apples, toasted cashews, and sweet potato crisps, tossed in a sweet chili vinaigrette.
ROSEMARY BISTRO SALAD | 14
Crisp greens, rosemary-roasted baby potatoes, Mira’s jammy farm egg, shaved fennel, pickled red onion, goat cheese, & toasted walnuts with rosemary vinaigrette.
SANDWICHES
(served with fries. Add $2 for cup of soup or mini house salad).
ULTIMATE BLT 13
Million-dollar bacon layered with crisp iceberg lettuce, ripe tomatoes, and herb mayo on toasted focaccia.
REGINE’S PRIME RIB SANDWICH 19
Thin-sliced prime rib with Gruyère and sautéed mushrooms on a warm artisan roll, served with savory au jus.
TRUFFLE CHICKEN SANDWICH 15
House Grilled chicken, rose reduction, wild mushrooms, swiss cheese, & brioche bun.
LE BURGER DU CENTRE 16.50
Wagyu beef, crowned with Gruyère, roasted Portobellos, Montreal demi Glace and slow-marinated red onions on a house brioche bun. with fresh watercress.
BISTRO BURGER 16
Wagyu beef, aged cheddar, caramelized onions, bacon jam, arugula, & house brioche bun.
PIZZA
Hand-stretched dough, baked in our wood-fired oven.
BUTTER CHICKEN PIZZA 19
House butter chicken sauce, mozzarella, chicken, and herbs, Finished with a creamy drizzle.
BISTRO STYLE TIE DYE PIZZA 16
House Pomodoro, creamy vodka sauce, basil pesto, fresh mozzarella, and parmesan on a crisp artisan crust.
MARGHERITA CLASSICO 16
Pomodoro, fresh mozzarella, Parmigiano Reggiano, fresh basil, & extra-virgin olive oil on our crisp artisan crust.
FROMAGER 16
Mozzarella, gorgonzola, parmesan, shaved pecorino with honey spice drizzle.
PEPPERONI EN KAAS 17
Pomodoro, fresh mozzarella, and artisanal pepperoni. Finished with a drizzle of estate olive oil, shaved pecorino, and a drizzle of Calabrian chili honey.
PASTA
Our pastas served with artisanal bread.
POBLANO CRAB PASTA 35
Spaghetti tossed with jumbo lump crab, green onions, garlic, ginger, pistachios, poblano-coconut cream reduction.
SMOKED BRISKET PAPPARDELLE 21
Slow-braised brisket, ragù, pappardelle, parmesan, fresh herbs.
GNOCCHI 16
WITH BEEF TENDERLOIN 30
Potato gnocchi, pancetta, truffle oil, parmesan cream.
RAVIOLI DELUXE 17
Ricotta ravioli , sweet Marjoram, in a creamy tomato yellow curry saffron sauce.
RIGATONI ALLA VODKA 19
Tomato cream, pancetta, Italian sausage, parmigiano.
MAINS
FRESH CATCH OF THE DAY |
MARKET PRICE
PAELLA DE MARISCO 32
Shrimp, mussels, chicken thighs, Bomba rice, Spanish chorizo, seasonal vegetables, in a spicy chicken broth.
FRESH IRON SKILLET SALMON 25
Served with a maple-mustard glaze, daily vegetables, & your choice of mashed potato or basmati rice.
CAST IRON RIBEYE HUTSPOT 36
With broccoli, Cognac brown gravy mashed heirloom carrots, & yukon gold potato.
FILET MIGNON 6 OZ 39
Tender and lean, wrapped in million dollar bacon with Madagascar pepper mushrooms, marsala cream, & seasonal vegetables.
BAJAN FIRE ROTI 21
House made roti served with slow-simmered Caribbean curry chicken, Yukon Gold potatoes & chickpeas with coconut, ginger, thyme, and Scotch bonnet. Finished with charred pineapple relish, cucumber-lime crema, & Bajan pepper sauce.
PERI-PERI CHICKEN 21
Spicy Portuguese-style boneless chicken thighs, grilled pineapple, couscous, & peri-peri strawberry jam.
CLARA BELLE’S BOURSIN-STUFFED
CHICKEN 25
Herb-roasted chicken breast, stuffed with Boursin, baby spinach & sun-dried tomato, with pommes purée, seasonal vegetables, & Marsala wine–herb reduction.
TIKKA MASALA 21
Roasted chicken thigh in a creamy tomato fenugreek sauce.
HARISSA GRILLED SHRIMP 25
Spicy North African-inspired skewered shrimp, served with couscous, roasted vegetables, and yogurt-tahini sauce.
CAST IRON RIBEYE FOR TWO! 61
Thick-cut ribeye, seasoned and seared to a deep crust, finishedwith garlic-herb butter and served sliced for sharing. Withroasted garlic–Parmigiano mashed potatoes, broccolini, roasted mushrooms, & natural beef jus.
SPECIALTIES
EURO GOULASH 25
Tender beef slowly braised with caramelized onions, sweet paprika, garlic, marjoram, & dark lager, finished in a rich onion gravy & served with warm bread dumplings.
DESSERT
AMSTERDAM APPLE PIE $9 /slice
BUTTERMILK-SOAKED CARROT CAKE $8 /slice
GERMAN CHOCOLATE CAKE $10 /slice
BLACK FOREST CAKE $9 /slice
GÂTEAU TROIS LAITS 10
French vanilla three-milk cake, crème anglaise, crème fraîche Chantilly, salted
caramel & seasonal berries.
BASQUE CHEESECAKE 10
Caramelized cheesecake, seasonal fruit, & crème fraîche.
AFFOGATO AU CENTRE 8
Vanilla gelato, espresso, dark chocolate, & biscotti.
CHOCOLATE BUDINO 12
Dark chocolate budino, vanilla bean gelato, warm chocolate ganache, crisp meringue, & a touch of sea salt.
*Local and State Food Code requires us to inform you that when you select & consume raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.