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| APPETIZERS |
| Duck Confit Spring Roll with pineapple "ketchup" |
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| Crispy Calamari served with red pepper-feta
dip |
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| Cheese Plate Lamb Chopper, Drunken Goat, Saint
Andre, cherries & hazelnut emulsion |
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| Antipasto of eggplant, organic beets &
goat cheese, olives, roasted red peppers with garlic |
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| Crab Cakes with avocado, sweet corn & charred
tomato vinaigrette |
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| Seared Tuna with napa cabbage, red onion,
"Hobb's" bacon & spicy harissa |
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| Crispy Chips house-made potato chips with
warm blue cheese |
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| Mac-n-Cheeses four creamy cheeses topped with
sharp cheddar...a perfect side dish or appetizer |
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SANDWICHES |
| Served with homemade potato chips
& mixed green salad |
| Oak-Fired Chicken Panini with goat cheese &
tomato-pepper jam |
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| Warm Roast Beef with three cheeses, tomatoes,
caramelized onions, mixed greens & pesto aioli |
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| Smoked Ham with maple-roasted apples, cheddar
& Dijon on grilled flatbread |
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| Warm Lamb “French Dip” with rosemary
aioli, roasted peppers, havarti cheese & lamb jus |
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| Smoked Turkey with Hobb's bacon, smoked cheddar,
provolen & jalapeno-honey mustard |
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| Vegetarian Wrap of edamame, corn, tomato,
creamy avocado, arugula & goat cheese |
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...add
shrimp
...add roasted
chicken |
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SOUPS & SALADS |
| Quiche du Jour served with mixed greens or
Caesar salad |
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| Smoked Tomato Soup topped with crème
fraîche & chives |
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| Creamy French Onion Soup our signature version
of this well-loved classic |
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| Grilled Tomato Gazpacho with crispy polenta,
grilled shrimp & micro greens |
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| Soup & Half Sandwich of the day, served
with our house-made chips |
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| …add a small salad |
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| Baby Arugula Salad in creamy lemon vinaigrette
with Parmigiano, tomatoes & crispy stuffed olives |
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| Mixed Green Salad with dried tomatoes &
shaved cheese, tossed in a walnut vinaigrette |
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| Traditional Caesar Salad with red onions, cheese
& tomatoes |
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| …with roasted chicken |
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| Baby Spinach & Mixed Greens with pears,
candied walnuts, & house-made blue cheese dressing |
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| Crispy Calamari Salad with red onion, grape
tomatoes, shaved cheese in a lemon-herb vinaigrette |
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| “Aixoise Salad” julienned vegetables
& lime-peanut vinaigrette with roasted chicken or
calamari |
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Add:
Oak-Fired
Jumbo Shrimp
Roasted
Chicken Breast
Seared Tuna
Seared Salmon
Calamari
Crab Cake |
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WOOD-FIRED PIZZAS |
| Scampi shrimp, pesto, sweet onions, tomatoes
& spinach |
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| Sausage with caramelized onions & spicy
harissa |
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| House Smoked Salmon with red onions, crème
fraîche & caviar |
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| Prosciutto “Hobb’s” cured ham,
goat cheese & roasted red peppers |
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| Artichokes, arugula, roasted peppers, tomatoes
& goat cheese |
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| Mushroom & Fontina purée of mushrooms,
chives & white truffle oil |
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| Three Cheese with fresh tomatoes & basil |
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| …with goat cheese |
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| …with pepperoni |
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PASTA, MEAT & FISH |
| Daily Pasta Special featuring fresh, seasonal
ingredients |
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| Steak Frites bistro “Onglet” steak
with french fries & a red wine shallot sauce |
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| Grilled Tuna over whipped potatoes, baby spinach,
lemon-garlic butter & chive oil |
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| Shrimp Tagliatelle in light tomato-cream sauce
with fresh herbs & shaved Parmigiano-Reggiano |
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| Fettuccini Primavera with organic vagetables
& Parmigiano broth |
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| Roasted Chicken with rosemary-garlic scented
zucchini, whipped potatoes & natural jus |
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| Seared Salmon on sweet corn succotash with
grape tomatoes, smoky bacon & conr purée |
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| Oak-Fired Fish “Aixoise”over basil
potatoes, olives & tomato-artichoke beurre blanc |
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Corkage
Fee
BYO Dessert
Fee (per person)
20% gratuity added to tables
of eight or more. |
...15
...2.5 |
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| *Please note: A limited "mid menu"
is served between 2:30 pm - 5:00pm, Monday - Friday.
Please click
here to view this menu. |
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