Menu

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Panko crusted and sautéed with garlic & lemon, served with cilantro cocktail sauce. 

Calamari steak fried with serrano chiles, red onion, finished with red wine gastrique, cayenne, garlic aioli and fresh cilantro. 

Skin on potatoes, fresh garlic, swiss fondue and scallions. 

Fig & olive tapenade, roasted jalapeno hummus, goat cheese mousse, parmesan flatbread and cucumbers.

Crispy brussel sprouts finished with a whole grain mustard sauce, house bacon and fresh tarragon.

Roasted mushrooms, onions, madeira & cream garnished with feta cheese.

Red wine sautéed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado & blue cheese with tarragon vinaigrette .

Broiled chicken breast, spring greens, granny smith apples, grape tomatoes, blue cheese, crispy onions, candied walnuts & walnut vinaigrette . 

Arugula-spinach blend, golden and red beet "carpaccio", shaved red onion, savory granola, goat cheese mousse, white balsamic vinaigrette, pomegranite-balsamic reduction . 

• add chicken 4   • add salmon 5

Romaine lettuce, caesar dressing, house croutons, hard egg & shredded parmesan cheese. 

• add chicken breast 4    • add salmon 5 

Smoked ham, havarti cheese, dill pickle & dijon-chili aioli on toasted zeppole village loaf.  

Parmesan crusted sourdough, smoked turkey breast, Swiss cheese, cherry pepper relish, red onion & house made Caesar dressing. 

Sweet and spicy Bristol bacon, tomatoes, butter leaf lettuce, avocado & mayo on toasted zeppole village loaf.

Corned beef, house made pickled cabbage, Swiss cheese, Swiss fondue & louie sauce served on light rye.

Slow braised pork birria, smoked gouda, pepper jack, Swiss fondue, shaved red onion and cilantro on garlic sourdough accompanied with birria consomme.

Sautéed chicken breast in a mushroom, shallot, bourbon & cream sauce served with house mashed potatoes. 

• substitute polenta 3 

Fresh pasta tossed with Swiss cheese fondue, diced tomato, green onion & cheddar jack cheese, topped with Bristol bacon.

Double R all-natural ground beef, open flame broiled, tomato, onion, butter leaf lettuce, cheddar & jalapeno aioli on a Gaston brioche roll.  

• add Bristol bacon 3    • add sautéed mushrooms 4

House dry aged, salt and pepper seasoned, mashed potatoes & Maitre d' butter.

House dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.

Open flame broiled, jalapeno-chorizo sweet potato gratin, brandy peppercorn sauce, seasonal vegetables.

Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise sauce, red wine demi-glace & seasonal vegetables.

Blackened seasoned and pan roasted, creamy sage fingerling hash, cranberry gremolata and seasonal vegetables.

Handmade local with ricotta, parmesan and black truffle served in a mushroom-parmesan broth and finished with oyster mushrooms, grape tomatoes, spinach and truffle oil. 

• add chicken 4   • add salmon 5

Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables & a red wine demi-glace.

Bone in prime pork, herb marinated, open flame broiled, tarragon roasted red peppers, bacon brussel sprouts, demi-glace & a blueberry compote.

Chef's preparation, ask your server for more details.

*prices are subject to change without notice

Flourless chocolate torte, coconut mousse, toasted coconut flakes and warm pecan caramel sauce.

Pumpkin cheesecake base, spiced ginger cream cheese topping, espresso caramel.

Gaston's brioche bread, served warm with white chocolate ganache.

Rich, French-style custard topped with burned sugar and served with seasonal fruit topping.