Lunch: 2 Courses for $15

FIRST COURSE

Spinach & Goat Cheese Salad
With Warm Andouille Dressing.

Fried Pickles
With Chipotle Ranch Sauce.

SECOND COURSE

Grilled Chicken Ciabatta
Fresh mozzarella, sundried tomato pesto, & roasted peppers with house cut fries

Crispy Boston Cod Sandwich
A creole corn jalapeno tartar sauce with grilled vegetable relish house cut fries

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Dinner: 3 Courses for $35

FIRST COURSE

Asparagus & Seared Shrimp
With Lemon Pepper Vinaigrette

Spinach & Goat Cheese Salad
With Warm Andouille Dressing

SECOND COURSE

Grilled Coho Salmon
Over Angel Hair Wild Mushroom Primavera

Grilled Gulf Shrimp
With Sweet Potato Fritter & Cajun Remoulade

DESSERT

Mud Pie

Strawberry Shortcake

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Lunch: 2 Courses for $15

FIRST COURSE

Spring Bruschetta 
Grilled bread, ricotta cheese, grapes & berries

Sardinia Salad
Arugula, goat cheese and dry cherries

Shrimp Tomato Soup
Grilled shrimp over herbed puree of tomato

SECOND COURSE

Frittata with Pasta
Egg omelet with pasta, salami, mozzarella cheese, spinach, scallions, and dollops of light ricotta cheese

Penne Seafood
Shrimp & scallops served in a blush cream sauce

Italian Cheese Burger
8oz. ground beef patty with caramelized onions, local mushroom & gorgonzola cheese served with pesto mayo, spring mix, and tomato.

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Dinner: 3 Courses for $35

FIRST COURSE

Frutti Di Mare
Scallops & shrimp pan seared with capers in a white wine and lemon sauce

Contadino Salad
Breaded goat cheese medallions served with prosciutto, arugula & pear in a balsamic pomegranate dressing

Burrata Nepoletana
Fresh sliced tomato with mozzarella cheese stuffed with a light cream over a mixed green salad

SECOND COURSE

Fettuccine due Ragu'
Grounded beef & fennel pork sausage with mushrooms in a spicy cream sauce

Braciola di Maiale
Pork tenderloin rolled & stuffed with Romano, smoked mozzarella, pancetta then slowly cooked for tenderness & finished with our traditional marinara sauce

Petto di Pollo al Vino Bianco
Chicken breast generously stuffed with cream cheese, bacon, and sundried tomatoes with a crisp chardonnay wine sauce

DESSERT

Martini Coppa
Ricotta cheese with dried apricots

Italian Cream Puff
Profiteroles stuffed with mascarpone cream with a drizzle of Godiva liqour chocolate sauce

Caramelized Pineapple
with Vanilla ice cream

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NOT OPEN FOR LUNCH

Open for Dinner & Sunday Brunch!

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Dinner: 3 Courses for $35

FIRST COURSE

Small Caesar, Mixed Green or Wedge Salad

Crispy Calamari
Sun-dried tomato fondue, hot & sweet pepper relish

Cheese & Charcuterie

Choice of Soup

Tuna Roll

SECOND COURSE

Lox & Bagel
Everything bagel, spice crusted Scottish salmon, bagel chip & smoked salmon panzanella, pickled red onion, caper & dill, créme fraiche

Filet Mignon Beef Stew
Grilled and sliced tenderloin, Yukon gold potato puree, beef short rib and spring vegetable stew

Pork Chop & Apple Sauce
Grilled cowboy cut pork chop, brussels and bacon, spiced apple puree and jus

Bistro Chicke
Pan roasted Amish breast & crispy leg confit, roasted broccoli, creamed cheddar potatoes & natural chicken jus

Scallops, Bacon, Peas and Carrots
Seared diver scallops and thick cut braised bacon, spring pea and roasted baby carrot risotto and pea shoots

Goat Cheese Gnocchi
Cherry tomato & fresh basil pomodoro, goat cheese parm
(Vegetarian option)

DESSERT

Choice of Dessert from Regular Menu

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Lunch: 2 Courses for $15

SMALL DISHES

Mixed Field Greens
Caramelized shallot vinaigrette, tomatoes, toasted sunflower seeds

Hearts of Romaine
Crispy hearts of romaine, classic Caesar dressing, croutons

Shrimp and Corn Chowder
Fresh chives, chile oil, bacon

Steamed PEI Mussels
Red curry coconut, cilantro rubbed baguette

Shrimp Flatbread
White bean purée, chorizo jam

ENTRÉES

Seared Halibut
Butternut squash risotto, apricot tomato beurre blanc

Cobb Salad
Steak or Chicken, roasted cherry tomatoes, avocado, cheddar, bacon, egg, caramelized onions, buttermilk dressing

Soft Shell Crab Sandwich
Tempura battered, lettuce, tomato, zesty caper, remoulade, sweet potato fries

Tuna Burger
Cucumber slaw, sliced avocado, spicy mayonnaise

Pan Seared Scallops
Spinach spaetzle, mushrooms, lobster cream

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Dinner: 3 Courses for $35

SMALL  DISHES

Mixed Field Greens
Caramelized shallot vinaigrette, tomatoes, toasted sunflower seeds

Romaine Salad
Caesar dressing, parmesan, toasted croutons

Caramelized Onion Tart
Goat cheese, tomato-sherry vinegar gastrique

Steamed PEI Mussels
Red curry coconut, cilantro rubbed baguette

Shrimp and Corn Chowder
Fresh chives, chile oil, bacon

ENTRÉES

Pan Seared Scallops
Spinach spaetzle, mushrooms, lobster cream

Juniper & Coffee Rubbed Pork Tenderloin
Butter whipped potatoes & house demi-glace

Crab Cakes
Bacon cheddar mashed potatoes, creamed spinach, yellow tomato-horseradish vinaigrette

Pancetta Wrapped Salmon
Heirloom tomato farro, cream-braised leeks, pea tendril salad

Chicken Roulade
Stuffed with chicken apple sausage, baby zucchini, parmesan couscous, pan jus

DESSERTS

Bread Pudding
Milk chocolate & banana bread pudding with vanilla gelato & chocolate espresso syrup

Gelato / Sorbet

Ginger Scented Crème Brûlėe
Classic custard with ginger essence

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Lunch: 2 Courses for $15

FIRST COURSE

Bacon, Egg, and Cheese Salad
Frisee, crispy bacon lardons, blue cheese, egg vinaigrette

DH Wedge Salad
Iceberg Wedge, blue cheese mousse, crispy bacon, red onion, sriracha vinaigrette

Tomato Saffron Soup
Sautéed rock shrimp, horseradish crackling

 

SECOND COURSE

Jerk Chicken Sandwich
Jicama red pepper slaw, pineapple vinaigrette

Steamed PEI Mussels
Coconut milk, sea beans, ginger, lemongrass

Fresh Fettuccine
Spring mushroom ragout

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Dinner: 3 Courses for $35

FIRST COURSE

Bacon, Egg, and Cheese Salad
Frisee, crispy bacon lardons, blue cheese, egg vinaigrette

DH Wedge Salad
Iceberg Wedge, blue cheese mousse, crispy bacon, red onion, sriracha
vinaigrette

Tomato Saffron Soup
Sautéed rock shrimp, horseradish crackling

SECOND COURSE

BBQ Buffalo Shortrib
Pinot noir BBQ sauce, cheddar cheese gnocchi, braised mustard greens

Pan Roasted Salmon
Red pepper coulis, root vegetable slaw, basil vinaigrette

Grilled Butter Blade Steak
Roasted garlic crushed potatoes, haricot vert, roasted shallot butter

House made Chestnut Pappardelle
Spring mushroom ragout

 

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Lunch: 2 Courses for $15

FIRST COURSE

Mushroom Bisque
Black truffle crème fraiche

Salad of Frisee 
Bacon lardons / roquefort / port wine vinaigrette

SECOND COURSE

Quiche Lorraine 
Petite greens salad

Pan Fried Trout
Beurre noisette / israeli cous cous / almonds / asparagus

Pappardelle
Braised short rib bolognese

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Dinner: 3 Courses for $35

FIRST COURSE

Mushroom Bisque
black truffle crème fraiche

Salad of Frisee
Bacon lardons / roquefort / port wine vinaigrette

Fried Baby Artichokes
lemon aioli / shaved radish

SECOND COURSE

Roasted Quail
Wild rice & mushroom stuffing / baby carrots / madeira jus

Pan Seared Scallops
Puy lentils / wilted frisee / broken bacon-balsamic vinaigrette

Pappardelle
Braised short rib bolognese

DESSERT

Lemon Tart
Crème chantilly

Chocolate Espresso Pot de Crème

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Lunch: 2 Courses for $15

SMALL DISHES

Wilted Spinach Salad
Hard-cooked egg, red onion, mushrooms and warm bacon vinaigrette

Sweet Ginger Teriyaki glazed Roasted Wings

SECOND COURSE

Roasted Pear and Gorgonzola Pizza
Drizzled with Truffle Honey

Sliced Turkey Breast, Brie, and Jicama Apple Slaw
On Marble Rye

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Dinner: 3 Courses for $35

FIRST COURSE

House Roasted Red Peppers
Roasted whole Garlic, and Baked Ricotta Cheese Served with Crostini

FireStone’s Homemade White Chicken Chili

Arugula Salad
With Oven Dried Tomato, Shaved Parmesan & Sherry Vinaigrette topped with Garlic Parmesan Crisp

SECOND COURSE

Sautéed Shrimp and Grilled Asparagus
Over Lobster Risotto

Seared Pork Chop
Over Sweet Potato Hash, topped with Granny Smith Apple Chutney served with Brussels Sprouts

Free Range Rotisserie Chicken Breast
Over Charred Onion Parsnip Puree served with Steamed Broccoli and Garlic

DESSERTS

House made Bread Pudding a la mode
with Caramel Rum Sauce

Fresh Berries and Whipped Cream

Warm Graham Cracker Tartlet
Filled with Chocolate and Toasted Marshmallow

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Lunch: 2 Courses for $15

FIRST COURSE

Spring pea soup
Lemon scented ricotta

Petite greens
Compressed melon, tomato, shaved fennel, micro herbs, grapefruit, citrus vinaigrette

Tomato- strawberry gazpacho
Avocado mousse

SECOND COURSE

Fresh Pappardelle
Mushrooms, piquillo peppers, arugula, sugar snap peas, parmesan, crème fraiche

Verlasso salmon filet
Blueberry-basil gastrique, turnips, tri colored cauliflower

Grilled breast of boneless chicken
Grilled radicchio, port reduction

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Dinner: 3 Courses for $35

FIRST COURSE

Spring pea soup
Lemon scented ricotta

Petite greens
Compressed melon, tomato, shaved fennel, micro herbs, grapefruit, citrus vinaigrette

Tomato- strawberry gazpacho
Avocado mousse

SECOND COURSE

Sea scallops
Arugula, pickled baby turnips, peppered bacon, champagne-mango sauce

Pekin duck breast
Confit of orange, black rice, rhubarb- cassis puree

Short ribs
Boneless, ramps, sugar snap peas, grilled onion, merlot sauce

DESSERT

Strawberry Shortcake
vanilla sponge, chantilly cream, strawberry thyme compote

Milk Chocolate Almond Candy Bar
chocolate mille-feuille, caramelized almond crunch, milk chocolate mousse

Gold Rush
lemon mousse with Domaine de Canton liquor, ginger snap crunch, bourbon angalise

SIDES FOR TWO

Sautéed asparagus with chive butter- $9

Truffle roasted potatoes- $7

Roasted garlic whipped potatoes- $8

Baby vegetable medley- $9

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Lunch: 2 Courses for $15

FIRST COURSE

Sword fish Polpettini
Lemon pepper aioli, Spanish olives

Bermuda fish Chowder
Outerbridges Sherry pepper sauce

Blue corn tortilla, sweet corn coulis
Manchego, cucumber, chili pepper

SECOND COURSE

Smoked Salmon & Catfish wrap
Homemade bread & butter pickle chow chow,
soy-cilantro crema

Artisan cannelloni
Artichoke-eggplant filling, Haskell’s farm tomato sauce

Tempura Shrimp
Chilled soba noodle salad, sriracha, sweet soy

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Dinner: 3 Courses for $35

FIRST COURSE

Swordfish Polpettini
Lemon pepper aioli, Spanish olives

Bermuda fish Chowder
Outerbridges sherry pepper sauce

Sweet pea and mint hummus
Grilled lemon flatbread, pea tendrils,
pimenton, arbequina olive oil

SECOND COURSE

Seared Gulf shrimp “open ravioli”
Rainbow cauliflower, smoked red onion,
golden pineapple, grapefruit-pernod sauce

Grilled Ahi tuna wrapped in grape leaf
Garbonzo beans, olives, grape tomatoes, lemon wild marjoram aioli

Pork Cutlet
Sunny side egg, boquerones, kale slaw

DESSERT

Crème brulee

Buttercake & gelato sampler:
Coconut chocolate with harry’s signature
Blueberry lemon with lemon curd
Peanut butter bacon with salted caramel
 

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Lunch: 2 Courses for $15

FIRST COURSE

SECOND COURSE

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Dinner: 3 Courses for $35

FIRST COURSE

Wood Roasted Beets
Smoked ricotta, arugula, hazelnuts and blood orange poppy seed gastrique

Crispy Pork Belly
Almond Romesco, pickled onions and cilantro salad

Grilled Shrimp
Vanilla cured pineapple, black cherry balsamic and crispy parsnips

Tuna Tartar
Ancho chile, sesame, toasted pine nuts and fried mint

SECOND COURSE

Pan Seared Idaho Trout
Red onion puree, shaved fennel salad, almonds and basil oil

Pan Seared Scallops
White bean corn minestrone, chorizo, pastina and shaved buffalo Parmesan

Slow Braised Beef Short Rib
Horseradish risotto, roasted tomato and crispy onions

Grilled Pork Tenderloin
Green apple puree, artichoke chips and parsley pesto

DESSERTS

Drunken Smores
Graham cracker and caramel

Strawberry Crème Brulee
Honey granola and fried mint

Ricotta Doughnuts
Blackberry jam, powdered sugar and basil caramel

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Lunch: 2 Courses for $15

FIRST COURSE

Popcorn Tuna
Wasabi yuzu sauce

Crispy Shrimp Wontons
Tropical mango salsa, jicama, avocado & sriracha

Twin Duck Confit Sliders
Hoisin bbq & crispy shallots

SECOND COURSE

California Earthquake
Tempura-battered California roll topped with diced shrimp, crabstick, spicy mayo & wasabi sesame seeds

Grilled Sirloin
Wasabi-mashed potatoes, steamed broccolini, caramelized onions & demi glace

Chilean Sea Bass Bento Box
Teriyaki, shrimp pot stickers, snowy chicken, 4 piece California roll & white or brown rice

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Dinner: 3 Courses for $35

FIRST COURSE

Popcorn Tuna
Wasabi yuzu sauce

Crispy Shrimp Wontons
Tropical mango salsa, jicama, avocado & sriracha

Twin Duck Confit Sliders
Hoisin bbq & crispy shallots

SECOND COURSE

Prime Rib
Ratte potato & truffle oil, cucumber kimchee & asian au jus

Miso-Glazed Chilean Sea Bass
Seared scallop, edamame, mushroom risotto, sautéed baby bok coy & yuzu butter glaze

California Earthquake
Tempura-battered California roll topped with died shrimp, crabstick, spicy mayo & wasabi sesame seeds & 2 pieces each fresh tuna, fresh salmon & yellowtail sushi or sashimi

DESSERT

Brownie Batter Créme Brulee

Strawberry, Avacado Shortcake

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Lunch: 2 Courses for $15

FIRST COURSE

Young Tomato Gazpacho
With scallion pesto.

Kennett Mushroom Bisque

Cesare Salad

House Greens Salad

Cornmeal Crusted Calamari
With spicy mayo & caper berries.

SECOND COURSE

Tuscan Cobb Salad 
Mixed greens topped with roasted red peppers, caramelized onions, cucumbers, tomato, gorgonzola, croutons, chicken, and avocado with buttermilk dressing.

Polpette Sandwich
Veal meatballs topped with pomodoro sauce and mozzarella on brioche. Served with really good fries.

Toscana Burger
Grilled & topped with bacon and mozzarella. Served with really good fries.

Tortellini
Ham and ricotta tortellini with sun dried tomato cream.

Capellini
With pomodoro sauce and fresh basil.

Margherita Pizzette

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Dinner: 3 Courses for $35

FIRST COURSE

Young Tomato Gazpacho
With scallion pesto.

Kennett Mushroom Bisque

Cesare Salad

Cornmeal Crusted Calamari
With spicy mayo & caper berries.

Pancetta Wrapped Scallops
With horseradish honey mustard.

SECOND COURSE

Seared Faroe Island Salmon
With basil tabouleh & oven roasted tomato puree

Chicken Involtini
With fontina & basil wrapped in proscuitto and served over fettucine with sage demiglace.

Lime & Rosemary Marinated Flat Iron Steak
With smashed fingerlings & spinach with horseradish demiglace

Burse-Saffron Pasta Purses
Filled with robiola cheese and served with lemon & cippoline onion beurre blanc.

Ravioli Brasata
Braised short rib ravioli with Kennett mushrooms and truffle red wine demiglace.

DESSERT

Chocolate Karma
Layers of toffee, peanut butter, and chocolate mousse enveloped in cocoa barry chocolate.

Ginger Panna Cotta
With citrus, berries, and honey tuille

Salted Caramel Gelato

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Lunch: 2 Courses for $15

FIRST COURSE

Ceviche de Pescado
Tilapia ceviche marinated in Lemon juice, habanero peppers, chopped onions, and celery. Served with sliced avocado.

Croquetas
Beef Croquettes in a garlic Red wine reduction.

Tomate Relleno
Roasted tomato stuffed with quinoa. Served with mix greens and avocado.

SECOND COURSE

Carpaccio Palta
Thinly sliced avocado with arugula, heart of palms, green olives, and Parmesan cheese.

Pastel de Choclo
Bed of Beef and chicken, with black olives, hard-boiled egg topped with a crust of basil-infused sweet corn. Served in earthenware.

Pollo Al Jugo
Chicken with baby carrots served Au jus with a side of rice.

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Dinner: 3 Courses for $35

FIRST COURSE

Ceviche de Ostion y Camaron
Scallops and Shrimps ceviche marinated in lemon juice and white wine, served with pickled red onions and avocado.

Locos
Sliced Abalones in a Langostinos and Crab dip, served with Chilean style potato salad.

Ensalada de Palta Frita
Tomatoes, corn, and arugula. Served with fried avocado and Chia seed- soy sauce.

SECOND COURSE

Pescado en Salsa Blanca
Tilapia fillet served with a seafood Béchamel sauce, black pepper and butter.

Ceviche de Salmon
Chilean Salmon marinated in Lemon juice, habanero peppers and ginger. Served with chopped red onions, green bell pepper, and avocado.

Costillar de Cerdo
Spare Ribs marinated in Chilean spices, served with sweet cream corn.

DESSERTS

Manjar y Queso Empanadas
Dulce de Leche and creamy Havarti cheese Empanadas.

Frutas con Pisco
Berries marinated in Pisco, topped with fresh whipped cream infused with mint.

Leche Asada
Baked milk with caramel. Served with Blackberries.

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Lunch: 2 Courses for $15

FIRST COURSE

Lemongrass Soup 
With Vegetables

Crab Shumai Soup

Papaya Salad

SECOND COURSE

Grilled Curry Chicken

Ginger Stir Fry
with Shrimp

Pad Thai
with Vegetables

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Dinner: 3 Courses for $35

FIRST COURSE

Vegetable Spring Rolls

Coconut Soup
With Chicken

SECOND COURSE

Ubon Fried Rice
Fresh jasmine rice stir-fried with eggs veggies, basil, and shrimp

Pad Kar Prow
Sautéed flank steak, onions, bell peppers, and mushrooms in a basil garlic sauce

Pad Thai
Stir-fried rice noodles with fresh carrots, broccoli, cauliflower, and tofu topped with peanuts

Massamon Curry
Peanut curry with potatoes, carrots, onions, and chicken

DESSERT

Chocolate Ganache

Mango Cheese Cake

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Dinner: 3 Courses for $35

FIRST COURSE

Shaved Cucumber Salad
Watermelon radish, carrots, crushed peanuts, ginger soy vinaigrette

Crab Bisque

Marinated Shrimp Cocktail
Avocado, cilantro, citrus-tomato coulis

Grilled Eggplant Tower
Herb goat cheese, artichoke-caper vinaigrette

SECOND COURSE

Grilled Flat Iron Steak
Whipped potatoes, asparagus, herb compound butter

Potato Crusted Atlantic Cod
Fingerling potatoes, haricot vert, smoked tomato vinaigrette

Grilled Pork Tenderloin
Cinnamon-Honey glaze, black beans and rice, grilled scallions

Mediterranean Seafood Stew
Scallops, mussels, shrimp, calamari, tomato-saffron broth, grilled bread

DESSERT

Tiramisu

Banana Créme Brulee

"Candy Bar"
Cripsy peanut butter-milk chocolate mousse, chocolate mousse, salted caramel, whipped cream.

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Dinner: 3 Courses for $35

FIRST COURSE

Choice of Garden or Caesar Salad
black truffle crème fraiche

SECOND COURSE

Spring Lamb Lollipop Chops
Served with Roasted Spring Vegetables and Fingerling Potatoes.

Chilean Sea Bass
Served with Roasted Spring Vegetables and Fingerling Potatoes.

NY Strip
Served with Roasted Spring Vegetables and Fingerling Potatoes.

DESSERT

Chocolate Mousse Cake

Cheese Cake

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Lunch: 2 Courses for $15

FIRST COURSE

Southwestern Chicken Chowder

Spring Salad
Feta, strawberries, candied pecans, maple-walnut vinaigrette

Shrimp Ceviche
Mandarin orange, poblano, avocado mousse, crispy wontons

SECOND COURSE

Mediterranean Flatbread
Balsamic roasted tomatoes, goat cheese, petso

Roasted Turkey Wrap
Provolone, avocado, cranberry-pomegranate mustard

Broiled Salmon
Basil basmati rice, haricots verts, Meyer lemon beurre blanc

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Dinner: 3 Courses for $35

FIRST COURSE

Southwestern Chicken Chowder

Spring Salad
Feta, strawberries, candied pecans, maple-walnut vinaigrette

Shrimp Ceviche
Mandarin orange, poblano, avocado mousse, crispy wontons

SECOND COURSE

Chicken Picnic
Crispy-skinned Euro chicken breast, whipped sweet potatoes, grilled asaparagus, pan jus

Braised Short Rib
Cauliflower puree, haricots verts

Broiled Salmon
Basil basmati rice, haricots verts, Meyer lemon beurre blanc

DESSERT

Cake Batter Créme Brulee

Red Velvet Brownie "A la Mode"

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