DINNER MENU

Nosh (Appetizers)  

Roasted Beet Salad (G-F, Veg) 12 Sleger Spring Greens, Roasted Beets, Julienne Carrots, Sweet Peppers, English Cucumber, Cherry Tomatoes topped with Chèvre and a Cider & Maple Vinaigrette. Vegan Option.

Traditional Caesar Salad (G-F, Veg) 12 Bacon Lardons & Parmigiana Cheese with Croutons. Gluten-Free and Vegetarian Options. Butternut Squash Soup (G-F,V) 9 Butternut Squash and Cashew Milk spiced with Cinnamon, Cardamom, Nutmeg & All-Spice, Finished with a Maple Drizzle.

Seared Scallops (G-F) 18 Three Jumbo Scallops. Finished with a Jerk Sauce & Sweet Mash. Moules & Grilled Garlic Bread 15 Mussels & Grilled Garlic Bread, Choice of White Wine, Garlic & Herbs OR Korma Curry & Julienned Vegetables.

Antipasto on Live Edge Forest Board 20 Selection of Meats & Cheeses. Cured Olives, Pickled Vegetables, Pepperoncinis, Grilled Bread. Vegetarian Antipasto OR Gluten-Friendly Option.

Sautéed Escargot Parmesan 14 Sautéed with Mushrooms, Garlic, and Onions in a White Truffle & Sage Butter. Served with Grilled Bread and Shaved Pandano. Gluten-Friendly Option. Wendy’s Korean Dumplings 13 Beef, Pork, Mushrooms, Carrots, Zucchini, Green Onions, & Sweet Potato Noodles. Hoisin Sauce. Served with a Slegers Micro-Greens Salad. Vegetarian Option Lamb Lollipops 16 Two Chops with a Mild Korma Curry Sauce. Dollop of Sweet Mash. Chickpea Croquette (G-F, V) 12 Chickpea Croquette with Harissa Tomato Sauce, Tahini, & Mint Chutney. With Sautéed Shrimp 17 Lobster Bacon Mac n’ Cheese 15 Shell Pasta. Smoked Applewood Cheddar, Jalapeno, & Bacon Cheese. Finished with Panko. Gluten-Friendly Option. G-F: Gluten-Friendly V: Vegan Veg: Vegetarian We take your dietary needs, allergies, and preferences very seriously. Please inform your server of any special needs and we will do our very best to accommodate. We also limit the amount of salt and refined sugars in our recipes to promote a healthier dining experience.

DINNER MENU

Mains

Roasted Butternut Squash Risotto (G-F, Veg) 21 Roasted Butternut Squash, Parmesan Cheese. Finished with Toasted Pine Nuts. With Braised Pork Shank 29

Blackened Atlantic Salmon (G-F) 27 Chipotle Lime Butter. Served with Organic Quinoa & Seasonal Vegetables.

Roasted Rack of Lamb (G-F) 36 ¾ Rack Crusted with Cashews. Demi-glace. With a Roasted Garlic Redskin Mash & Seasonal Vegetables.

Malaysian Pad Thai (G-F, V) 20 Coconut Milk, Ginger, Tamarind & Brown Sugar Sauce. Topped with Bean Sprouts, Cilantro, Green Onions and Cashews. Vegan or Vegetarian (with Egg) 20 With Grilled Chicken 24 With Sautéed Shrimp 26

Seared Scallops and Sautéed Shrimp (G-F) 35 Roasted Tomato & Dill Cream. Red & White Quinoa & Seasonal Vegetables.

Pasta of the Day (G-F, Veg) 25 Market-Fresh ingredients. Gluten-Free and Vegetarian Options.

Wild Mushroom Duxelle Supreme of Chicken 28 Finished with a Sage Cream. Served with a Rice Medley. Seasonal Vegetables.

Braised Beef Short Ribs (G-F) 29 Finished with Port & Rosemary Pan-Jus. Roasted Garlic Redskin Mashed Potatoes. Seasonal Vegetables.

Double Smoked Pork Chop (G-F) 26 With Sweet Potato Mash, Seasonal Vegetables, and an Apple Bacon Compote.

Chickpea Cakes (G-F, V) 19 Trio of Sauces, Harissa Tomato Sauce, Tahini, And Mint Chutney. Rice Medley. Sleger Micro-Green Salad. With Grilled Chicken 24 With Seared Salmon 27

Grilled Ribeye, 10oz (G-F) 38 Topped with a White Truffle and Blue Cheese Compound Butter. Roasted Garlic Redskin Mashed Potatoes. Seasonal Vegetables.

Double Smoked Bacon & Brown Butter Gnocchi 28 Brown Butter Sage Sauce with Bacon and Roasted Red Peppers, Carnalized Onions, and Mushrooms. Vegetarian Option 24 G-F: Gluten-Friendly V: Vegan Veg: Vegetarian We take your dietary needs, allergies, and preferences very seriously. Please inform your server of any special needs and we will do our very best to accommodate. We also limit the amount of salt and refined sugars in our recipes to promote a healthier dining experience.