Soup of the Day: Cup: $4         Crock: $6

Vegetarian Soup of the day:Cup: $4         Crock: $6

Clam Chowder: Cup: $4         Crock: $6

Classic French Onion Soup:

caramelized onions, gouda cheese, ciabatta crostini - $7.50

Soupe De Poisson:

mussels, calamari, haddock and scallops in a rich garlic tomato broth - $10

Mixed Spring Vegetable Salad:

delicate spring vegetables with citrus vinaigrette with creme fraiche and herbs - $11

Spring Salad with Duck Confit:

mesclun greens with warm bacon vinaigrette served with crispy skinned duck confit - $12

Tuna Nicoise Salad:

seared rare tuna over mesclun greens with tomatoes, hard-boiled egg, haricot vert, nicoise olives, and diced potato with thyme dijon vinaigrette - $15

 

Potato Croquette:

deep fried potato cakes with petite arugula salad and garlic aioli - $9

Asparagus Hollandaise:

grilled with salt and pepper served with house made hollandaise sauce - $10

Vegetarian Shepherd’s Pie:

eggplant, caramelized garlic, tomato, and herbs baked under a mashed potato and cheese crust (so good even non vegetarians will like it!) - $10

P.E.I. Mussels:

with garlic, white wine, butter and red pepper flakes - $12

Gate Plate:

smoked salmon, smoked trout, seared tuna with tomato, fresh mozzarella, capers, red onion and spring lettuce mix - $13

Coq au Vin Blanc:

chicken leg braised with white wine and vegetables served with mushrooms, grilled asparagus and sauce fines herbes - $17

Pasta of the Day:

house made pasta of the day with seasonal vegetables and sauces - $18

Baked Haddock:

mustard herb panko crust with mashed potatoes, glazed carrots and herb beurre blanc - $19

Prime Pork Chop:

with roasted garlic mashed potatoes, caramelized apple and sauted arugula with apple cider gastrique - $21

Pan Roast Duck Breast:

with fines herbes spaetzle, roast mushrooms, spinach and red wine demi-glace - $21

House Made Forest Mushroom Ravioli:

with roast forest mushroom and shallot cream sauce with petite arugula salad - $22

Pan Seared Salmon:

risotto with melted leeks, arugula salad with lemon vinaigrette and haricot vert - $22

Rack of Lamb:

pan roasted with duck fat potatoes, caramelized onions, petite spinach salad and red wine demi-glace - $25

Chef: Erik Wunderlich                                          Sous-Chef: Wilson Ferreira

“Eighteen percent gratuity added to all parties of six or more”
*Please note that consuming raw or undercooked food can be hazardous to your health*