soups
soup of the day: cup 6.50, bowl 8

french onion soup gratinéed with jalapeno jack and gruyère cheese 11

salads
locally grown salad greens with cherry tomatoes, cucumber, bean sprouts and sheep feta with a roasted fig and shallot vinaigrette 10

caesar salad with romaine hearts, house-made dressing and parmesan crostini: half-size 8, regular 10

tapas and small plates
mixed olives, caper berries and pickled borettane onions 5

house pickled exotic mushrooms with won ton crisps 6

tomato and olive tapenade baked with moonstruck feta on crostini 6

roasted beet salad with orange, hazelnuts and ssi cheese co’s fresh chèvre 8

scallops st. jacques in tarragon mushroom sauce with potato and parmesan crust 12

local manila clams with smoked bacon and ssi golden ale: 1/2 pound 8, 1 pound 15

calamari with tzatziki and el diablo sauce: small 8, large 15

ssi mussels in spanish sherry and cream sauce with house-made spicy maple mustard and chorizo sausage: 1/2 pound 9, 1 pound 16

house-made crabcakes on slaw with chili-lime vinaigrette, ssi micro greens and mango aïoli: one for 8, two for 15

spanish style prawns and chorizo in extra virgin olive oil, chili d’arbol and garlic: six for 12, eight for 15

royal miyagi oysters with raspberry black pepper mignonette and cucumber: four for 8, eight for 16, twelve for 24

belgian endive gratinéed with serrano ham and guyère cheese 8

filet mignon skewers with cabernet reduction, pear walnut salsa and moonstruck blue cheese: two for 6, four for 10

crispy pork belly confit with apple butter, pickled mustard seed and kimchi purée 7

local lamb meatballs with spice honey mustard sauce and mint aïoli 8

mini ricotta and spinach cannelloni with roasted tomato coulis and parmesan 13

fondue of moonstruck white grace and emmenthal cheese served with belgian endive, asparagus spears, crusty baguette and fresh apple 15

mains
basque fisherman’s stew with yellow fin tuna, spanish chorizo, sea scallops and local clams in a roasted tomato, white wine and cider broth with sweet smoked paprika and cracked baby potatoes 26

ssi shepherd’s pie with local lamb, leeks, peas, carrots and pearl onions under a blanket of mashed potato 21

free range bradner farms organic chicken breast with baby portobello mushroom and madeira sauce, brie-stuffed potatoes and locally grown vegetables 26

8 oz triple ‘a‘ filet mignon: tenderloin with moonstruck blue cheese and brandy butter, creamy mashed potatoes with locally grown roasted vegetables 30

crispy duck breast on organic beluga lentil salad with black cherry syrah sauce, amaretto gelée and local vegetables 27

desserts
flourless chocolate torte with cherries, almond frosting and chocolate ganache 9.50

carrot cake layered with cheesecake topped with graham cracker frosting 8.50

classic crème brûlée infused with vanilla and local lavender 8

goat’s milk vanilla bean ice cream 6.50