Along the lines of Spanish tapas, our small plates are smaller portions designed for one diner, but large enough to share, that allows our guests to sample many different dishes in one dining experience. There is no reason why one couldn’t make a meal entirely out of small plates.
Our soups and salads are always changing to reflect what we see at the farmers market. The beet salad will always stay on the menu due to popular demand, but the two soups and the two additional salads will always change with the seasons. A chilled soup and lighter, fresh salads in the summer months and heartier soups and salads in the autumn and winter months.
Similar to appetizers, these dishes can be shared or enjoyed all by yourself. Our Meat & Cheese Plate is a fixture on our menu as it is the perfect way to sample local artisan cheeses and our house-crafted charcuterie. The Roasted Exotic Mushrooms has also become a regular in the First Course category due to its overwhelming popularity. Other typical dishes are Steamed P.E.I. Mussels, Sushi-grade Tuna, Foie Gras, and other treats that the local farming community offers.
Our Main Courses, or entrees, are always changing except for the Seafood Paella. Our paella is the most popular main course, and keeps the menu grounded in the Mediterranean region of the world. In addition, we always offer a rotating cut of beef, a house-made fresh pasta, and at least two other seafood choices at all times. Again, the farming community provides the remainder of the main courses – such as pork, rabbit, duck, lamb, or chicken all raised within two hours of the restaurant.
A great way to end the meal. Pair with a dessert wine, a big beer, or a liqueur.