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APPETIZERS

EQUINOX FARM FIELD GREENS

with Dijon Vinaigrette, Pumpkin Seeds, Cherry Tomato, and Goat Cheese. 12


BROCHETTE OF ESCARGOT

with Roasted Red Pepper & Garlic, Crispy Polenta, and Beurre Noisette. 14


FRIED CALAMARI

with Rouge Aioli. 16


MUSSELS MARINIERE

au Sauvignon Blanc and Garlic. 13


SEVEN FRESH OYSTERS OF THE DAY

A “Greendale Half Dozen” served on the 1/2 shell with Mignonnette. 15


CELERY ROOT SALAD

Endive, Romaine, Roasted Walnuts, and Black Truffle & White Balsamic Dressing. 15


TAPAS TRIO FOR TWO

Marinated Artichokes with Almond & Hazelnut Romesco, Shiitake Spring Rolls, and White Beans in Vinaigrette. 16


ENTREES

GRILLED FAROE ISLAND SALMON

Almond & Hazelnut Romesco Sauce, Sauteed Vegetables, and Jasmine Rice. 32


PAN FRIED COD

Lemon & Black Truffle Vinaigrette, Truffle Fries, and Sauteed Mixed Vegetables. 28


RACK OF LAMB

Parmesan Encrusted with Rosemary Infused Mashed Potatoes, Asparagus, and Red Wine Shallot Jus. 36


LOCALLY RAISED FREE RANGE OVEN CRISP LEMON CHICKEN

with Asparagus and Spinach Gratin. 27


BBQ BABY BACK RIBS A LA ROUGE

with Rosemary Infused Mashed Potatoes and Coleslaw. 28


GRILLED SLICED NY STRIP

with Sautéed Spinach, Rosemary Infused Mashed Potatoes, and Red Wine Shallot Confit.30


STEAK AUX POIVRE

with Arugula, Pommes Frites, and Cognac Sauce. 30


BRAISED FREE RANGE DUCK

with Shredded Potato Cake, Sauteed Spinach, French Beans, and Balsamic Vanilla Sauce. 30


VEGETARIAN ENTREE

Sauteed Garden Vegetables & Mushrooms, Shredded Potato Cake, and Balsamic Vanilla Sauce. 27

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