Apres Diem Menu

Grilled salmon, lettuce, tomatoes, grilled onion, sun-dried tomato mayo, ciabatta.

Grilled angus burger, swiss cheese, sautéed onion, lettuce, tomato, mayo, toasted bun.

Hummus, avocado, roasted red peppers, arugula, cucumber, pepperoncini, goat cheese, ciabatta.

Grilled lamb & beef pressed mix, lettuce, tomato, tzatziki sauce, pita bread.

Arugula, goat cheese, tomatoes, avocado, garlic aioli, flour tortilla.

PEI mussels in a spicy brown ale & cream broth with red pepper flakes, basil & butter. Served with toasted baguette.

Hand-dipped and breaded, served with spicy marinara sauce.

Duck liver truffle pate, served with cornichons, seasonal vegetables & toasted baguette.

Breaded, pan-seared, served with artichoke-basil tartar sauce.

Toasted brie baked in phyllo dough, honey drizzle, almonds, sliced apples & toasted baguette.

House made marinara topped with herb goat cheese medallions. Served with toasted baguette.

Ciabatta crostini topped with sautéed lobster, spinach, tomatoes, shiitake mushrooms, shallots & white wine butter sauce.

Grilled tuna steak, mixed greens, olives, half hard-boiled egg, tomato, French green beans, rice, white balsamic vinaigrette. Chef recommends tuna medium rare.

Napa cabbage, mixed greens, carrots, radicchio, tomatoes, cucumber, avocado, Asian dressing.

Romaine lettuce, tomatoes, cucumbers, olives, pepperoncini's, red onion, Feta cheese, white balsamic vinaigrette.

Grilled chicken, smoked pork chorizo, broccolini, tomatoes, white wine cream sauce.

Mussels, scallops, shrimp, basil, white wine, tomato sauce.

Boneless, braised with tamarind au jus, served with broccoli, broccoli & carrots.

Grilled trout topped with prosciutto. Served with house vegetables, rice & lemon butter caper sauce.

Mixed greens, cucumber, tomato, white balsamic vinaigrette.

Romaine, croutons, and parmesan cheese. Tossed.

House-cut & tossed with roasted garlic and parmesan.