SALADS

Grilled Fish Simple Greens Salad

Heart of Palm and Vinaigrette
APPETIZERS Mandarin Oranges, Cucumbers, grape
Sweet Potato Bleu Cheese, tomatoes
Fries Macadamias, Croutons and
with honey 11.50 Parmesan 3.50/5.00
mustard
4.00 Duck Breast & Baby Chicken Walnut or
Spinach Curry Chicken Salad,
Salad,
Parmesan Dried Figs, Candied Lightly Dressed
Artichoke Walnuts, Greens
Fritters Gorgonzola and Fig 9.00
Caesar Balsamic
Vinaigrette 10.50 Caesar
7.50 Artichoke
Warm Grilled Chicken “Croutons” Anchovy
Artisinal Cheeses Breast Fillets, Sweet
3 Cheeses with English Stilton and Peppers and
Medjool Dates, Walnuts, Parmesan 8.00
Spiced Walnuts, Crisp Bacon, French
Local Vinaigrette Goat Cheese Salad
Honeycomb, 9.00 Pickled Beets, roasted
Pecan Raisin Pecans,
Bread Smoked Trout Crispy Leeks, orange
11.00 Chopped Salad supremes
w/ Belgian endives, Walnut-
Walnut-Honeycomb
 heart of palm, Vinaigrette 8.00
SOUPS Napa cabbage, blue
cheese, Warm Roasted
French Onion Toasted nuts, walnut Vegetables
5.00 vinaigrette Saffron Risotto
9.00 Croquette,
Susannah’s Crab Sauteed Goat Cheese,
Soup crispy fried calamari Smoked Almond
Cup 5.00/Bowl salad Romesco
7.00 just like the appetizer 9.00
Daily but on a greens salad
Soup 3.50/ 5.00 w/ a drizzle of
tangerine vinaigrette
9.50

Add to Salads
Grilled Salmon…..4.00
Grilled Chicken Breast…..3.00
Shrimp Salad…..5.00
Sliced Duck Breast…..5.00
daily fish----
fish----5.00
----5.00

SANDWICHES
Sweet Potato Fries or Greens Salad
(soup and 1/2 sandwich excluded)
Cup of Daily Soup and ½ Sandwich, Hot Homestyle Meatloaf on
Chicken or Curry Salad, Sourdough Sourdough,
or Grain Bread, 8.50 Tomato Chutney , Vermont
Vermont
(1.50 for Crab or French Onion) Cheddar 8.50

Chicken Walnut or
Grilled Smithfield Ham and Vermont Curry Chicken Salad
Cheddar, 9.00 Sourdough or Grain Bread 8.50
Green Apple, Pesto Mayonnaise,
grain bread
Traditional French Dip Baguette au Shrimp Salad on Whole Wheat
jus, 9.00 Toast 10.50
Shaved Roast Beef , Gruyere , Avocado, lettuce and tomato
Caramelized Onions
Grilled Chicken Breast Baguette ,
BLT Style withSmoked Cheddar Braised Lamb Shank Tartines,
9.50 13.00
Fish Sandwich on sourdough toast Humboldt Fog, Fig Preserves
11.00
Lettuce and tomato, Smoked bacon-
bacon-
caramelized onion remoulade

ENTREES

Steamed Mussels with Capellini and Tomato Herb Wine Broth, Greens Sal
Sa
Vinaigrette 10.00
 Seafood Crepes with Parmesan Cream, Greens Salad 9.00

Crispy Duck Confit, French Lentils & Braised Red Cabbage,

Warm Bacon Vinaigrette, Goat Cheese Salad 13.00

Salmon Fillet Tandoori Style, Citrus and Smoked Almond Couscous, Plu
Tomato Chutney 11.00