Large prawns dipped in a tempura style beer batter, served with Siracha aioli.
Tender calamari breaded in semolina flour, then fried to perfection. Served with serrano pepper garnish, garlic aioli and cocktail dipping sauce.
Fried in Kobe-beef fat and seasoned with black truffle salt. Served with garlic aioli and smokey ketchup.
Little neck clams in white wine garlic broth with grilled artisan bread.
Scallop La Pont
Pan seared scallops and crispy lardon over arugula dressed with lemon, olive oil and brown butter drizzle.
Meats and cheese, stone ground cherry, honey, crackers, candied pecans, pickled vegetables
Bread & Oil
Olives & Almonds
Fried Chip & Crudites w/ hummus or spinach dip
Short Rib Sliders
Chef's Choice Flatbread
The French Quarter Onion Soup
sliced onion sautéed in sweet butter and seasonings, gently simmered in a light beef broth with essence of tomato, topped with our homemade croutons and melted provolone and gruyere cheeses with chateau faire le pont red wine
Salad Additions Grilled Chicken...6 Prawns, or Scallops...8 Blackened Steelhead...8 Tenderloin...10
Mixed greens, local honey crisp apples, shaved vegetables, served with a brown sugar vinaigrette. (Gluten Free/Vegetarian/Vegan)