Dinner Menu

Appetizers

Mussels bathed in a pesto, wine and leek sauce with sun-dried tomato $9.00
Mushrooms filled with Escargot in a butter-garlic-white wine sauce $9.00
Steamed Clams with a garlic, white wine and butter sauce $9.00
Goat Cheese Potato Skins with flavors of lemon, capers and chèvre $9.00
Roasted Spinach Portobello with tomato, pesto and mozzarella served over a bruschetta topping $9.00
Seasoned Shrimp with a horseradish-beet coulis over mixed greens $9.00

Salads

Mixed greens and assorted vegetables tossed with our house balsamic vinaigrette $5.50
*add blue cheese for $1.50

Spinach Salad 

Fresh spinach topped with fresh nectarine slices, walnuts and blue cheese finished with an
orange-sesame dressing $5.50

Praline Pecans, Beets and Blue Cheese Salad 

Fresh beets and candied pecans with blue cheese and mixed greens served with a citrus 
and Dijon dressing $5.75

* we can not split salads however we will be happy to provide you with an extra plate

Entrees

Miso Glazed Salmon Fillet 

Caramel coloured glazed salmon atop an Asian cucumber salad served with rice $21.00

Honey Plum Chicken

Sautéed chicken breast finished in a rich honey-plum sauce with garlic, shallots, orange liqueur and fresh diced plums served with rice and vegetable $19.00

Pork Souvlaki Skewers with a red pepper yogurt sauce 

Tender chucks of pork tenderloin grilled on skewers accompanied with a yogurt dipping sauce flavored with savory red peppers and Mediterranean seasonings served with potato and vegetable $19.00

Flat Iron Steak with a Beer and Mustard Glaze

Grilled to your pleasure, this 10 oz steak is finished with our own made mustard and beer glaze served with potato and vegetable $21.00

Twin Petite Fillets with an Apple- Horseradish Sauce 

Four ounce fillets grilled to your pleasure and topped with a horseradish sauce with fresh chives and a hint of apple served with potato and vegetable $24.00

Pan Seared Duck Breast with a Raspberry-Balsamic Sauce 

Boneless duck breast, pan seared then finished in the oven with a succulent sauce of raspberry, honey and balsamic vinegar served with potato and vegetable $18.00

Jolynn’s Date-night Special

8 oz. Kobe Burger grilled to perfection and served with a “relish” of fresh tomatoes, red onion and blue cheese served with a side salad $12.00 (Jolynn suggests finishing this off with a cold beer, try our Shock Top with a slice of orange) ** We recommend Burgers be cooked to 155◦

Creamy Shrimp with Corn and Bacon

A bowl of rice with a creamy sauce filled with shrimp, corn and bacon topped with fresh chives (forget the alfredo, this is lighter and tasty!) $16.00

Curried Eggplant with Tomato and Basil

Vegetables sautéed with curry powder simmered in a tomato broth with fresh basil and finished with chickpeas served over rice with a dollop of sour cream, completely vegetarian $14.00

Pastabilities

A deconstructed version of ravioli that stimulates the senses with a combination of flavors using arugula, pecans, basil ,asiago cheese, pine nuts and lemon zest $18.00 (completely vegetarian)

Waldorf-Style Penne Pasta

Penne Pasta tossed with a Waldorf style dressing mixed with celery, bacon, nectarines, chives and pecans served at room temperature $18.00 (can be made without bacon for a vegetarian dish)

Summer Linguine 

Back by popular demand we toss linguine with fresh mozzarella, olive oil and garlic then add green olives, fresh tomato, and fresh basil (served at room temperature) $18.00

All pasta dishes: Add Chicken $4.00 Add Shrimp $5.00

The allure of these dishes may put your mind in “sweet dreams” but their fulsome flavors will enliven your senses and like Goldilocks before you, you can experiment; which bed and which pillow are just right for you? Sit back, relax and enjoy and please ……come back for more!!! Your hosts, Debby Byrne and Jason Byrne

*** We do have a variety of nuts in our kitchen and use them in some dishes, please let us know of any food allergens***

There is a $5.00 Plate Charge for shared meals ~~~~~ An 18% gratuity will be added to parties of 6 or more.