Sweet Onions Sauteed with Garlic, Square Brew Pilsner, Rosemary, Thyme, Served with Parmesan Chips and House-made Croutons.
Local Mushrooms, Garlic, Shallot, Spinach and Sundried Tomato. Set on Rosemary Foccacia Bread Topped with Parmesan and Truffle Oil.
Crisp Romaine Hearts, Bacon, Parmesan and Mustard Pretzel Bits in our House Made Creamy Lemon-Garlic Dressing.
Arcadian Heirloom Lettuce with Mixed Nuts, Assorted Dried Fruit, Coconut, Blyth Cumin Spiced Cheese and Sliced Pear with an Orange, Basil and Robinson’s Maple Syrup Vinaigrette.
Steamed Mussels in a Roasted Red Pepper, Tomato Cream Sauce. Scented with Garlic, White Wine, Parsley, Cilantro and Lemon. Served with Garlic Bread.
Chicken Liver Blended with Brandy, Ruby Port, Madeira, Thyme and Garlic. Served with Foccacia Crostini and Pickled Vegetables with a Date and Apple Butter.
Naan Bread Rubbed with Garlic Oil and Apple Butter. Topped with Roasted Red Peppers, Apple, Metzger’s Bacon, Smoked Cheddar Cheese, Finished with Crisp Arugula and Drizzled with Honey and Balsamic Glaze.
Ground Beef Cooked with Shallots, Garlic, Rosemary, Topped with Braised Apple, Gruyere Swiss Cheese and Metzger’s Bacon. Set in a Pretzel Bun. Served with Seasoned Potato Hash and House Salad
Chicken Panini Sandwich
Chicken Marinated in Herbs and Spices, with Local Mushrooms, Basil and Spinach Pesto. Topped with Brie. Toasted in a Soft Ciabatta Bun. Served with Seasoned Potato Hash and House Salad
Corn Beef, Gruyere Swiss Cheese, Sauerkraut, Pickles, Radish Mustard Aioli. Set Between Two Slices of Marble Rye Bread. Served with Seasoned Potato Hash and House Salad
Buttery Quiche Shell Filled with Black Forest Ham, Onion, Spinach, Cherry Tomatoes, and Swiss Cheese. Served with our Signature Caesar Salad.
Sweet Potato Enchilada
Flour Tortilla Rubbed with Roasted Garlic Oil. Stuffed with Sweet Potato and Blyth Cumin Spiced Goats Cheese. Topped with Picada Salsa. Served with our Signature Pear Salad.
Risotto Cooked in Crab, Shallots, Celery, Chorizo, Sweet Corn, Peppers, Tossed in a Creolè Tomato Sauce. Topped with Marinated Shrimp.
Duck Pad Thai
Shredded Duck, Ramen Noodles, Bean Sprouts, Carrots, Purple Cabbage Braised in Orange Juice, Green Onions, Tossed in a Lime Cashew Peanut Sauce.
Butternut Squash Filled Ravioli, Sauteed Egg Plant, Zucchini and Spinach. Tossed in a Red Pepper, Basil Cream Sauce.
Chicken Breast Stuffed with Blackforest Ham, Swiss Cheese, Shallots, Spinach, and Cherry Tomatoes, Set on a Garlic Potato Mash, Topped with Sundried Tomato Infused Oil.
Confit Duck Leg Glazed with Ireland Honey and Dried Lavender, Set On French Green Beans and a Caramelized Onion and Sweet Potato Mash.
Cauliflower Steak Marinated in Paprika, Fresh Chives, Garlic, Basil, Honey. Topped with a Roasted Red Pepper Compound Butter. Set on a Sweet Potato and Butternut Squash Barley Risotto.
Fillet of Beef Wrapped in Bacon. Set on Truffle Potato Mash. Served with a Steak Diane Cream Sauce. Finished with a blend of Fried Parsnip, Carrot and Sweet Potato.
Rainbow Trout Set on Jasmine Rice Mixed with Tomato, Sweet Corn, Chickpeas, Peppers, and Herbs. Topped with a Avocado, Lemon Cream Sauce.
Rack of Lamb Brushed with Dijon Mustard Covered in a Rosemary Herb Crust. Served with Gnocchi, Tossed in a Tomato, Mushroom Duxelle Sauce.
Pork Loin Stuffed with a Cranberry Dressing, Served with a Garlic and Thyme Fondant Potato. Topped with a Square Brew Gravy.
Shrimp, and Mussels Sauteèd in a Crab Risotto Infused with a Bouillabaisse Stock, With a Panko Herb Crusted fillet of Salmon.
Flourless Chocolate Cake
Rich Fudge-Like Moist Dark and Milk Chocolate Cake.
Robinson’s Maple Syrup, Infused with Cream. With a Crunchy Sugar Topping.
A Jigger of Jameson with Espresso Coffee. Topped with Frothed Milk and Cinnamon.
Bailey’s, Grand Marnier and Kahlua Mixed with Espresso Coffee. Topped with Frothed Milk and Cocoa.
Rum Chata, Espresso Coffee, Chocolate and Steamed Milk.