Created and prepared by Executive Chef, Rob Cottman, and his dedicated kitchen crew, our new menu offers bold, fresh dishes as well as returning favorites. Drawing inspiration from a diverse array of cuisines, there is something for everyone—including plenty of vegan and gluten free options!
Atlantic Salmon: blackened salmon on a bed of sautéed spaghetti squash, kale, heirloom tomato, and purple onions, with two jumbo shrimp finished with saffron garlic butter and charred lemon
Barbecue Beef Tips: tender smoked beef tips covered in bourbon BBQ sauce with grilled vegetables over garlic cilantro rice
Black Bean Burger: handmade black bean patty with guacamole, bibb lettuce, and sun-dried tomato pesto on a kaiser roll
Thai Curry Mussels: one pound of steamed PEI Mussels cooked in a Thai basil coconut curry sauce with charred lemon and toast points
Creme Brulee Cheesecake with fresh berries and whipped cream
Island In The Sun: Bacardi rum / amaretto / coconut syrup / pineapple
Barrel Aged Black Manhattan: Thistle Finch Black Pepper rye whiskey / Amaro Averna Angostura bitters / orange bitters
Please note that the restaurant is open at 5pm for dinner only when a show or event is scheduled. Happy Hour is from 5-7pm, including Vinylly Friday with WXPN DJ, John Vettese, the first and third Friday of the month!
FRIDAY ONLY: We are also open for lunch from 11am-3pm.
