- SMALL PLATES -

Orders for small plates must be placed by 7:30pm

Stuffed Parisian Mushrooms v/vg/gf/df 14.5

Crimini mushrooms stuffed with herbs, beans, roasted red peppers, non-dairy cheese and topped with spicy marmalade

Margherita Crostini 12

Served over toasted baguette slices, topped with melted brie, cucumber, tomatoes, basil and balsamic vinegar reduction | add smoked lox 7

Classic Prawn Cocktail gf/df 13.5

Five large prawns with cocktail sauce, chopped celery, lemon, fresh tomato and cucumber garnish

Pork & Beef Sliders 12 A 50/50 blend herb blend, Snake River pork and local grass-fed beef sliders on mini buns with caramelized brandy onions with brie cheese

Charcuterie Board gf option 17

Artisan meats, cornichon pickles, seasonal vegetables with flavored cheese, peppers and candied nuts

Cheese Plate v/gf option 15.5

Artisan cheeses, tapenade, fruits and veggies with crackers or bread

Cabaret Caesar Salad gf option 9.5 md/13.5 lg

Romaine, croutons, shaved parmesan and house made Caesar dressing add chicken breast 6 | add lox 7

Fennel Apple Salad v/vg option/gf option 12.5

Sliced fennel, apples with a champagne tarragon/thyme vinaigrette, topped with feta cheese, walnuts, onions, cucumbers and tomatoes add chicken breast 6 | add lox 7

Soup du Jour v/vg/gf/df 4.50 cup/7.50 bowl

Fish and Chips

Flourless Chocolate Cake

Please, one check per table. Max. 2 credit cards per check. The 5% Ashland Meals Tax will be added to your bill. We can accept only Visa, Discover, or MasterCard. Sorry, no American Express. Gratuities not included, except for parties of six or more: 18% service charge added.

v-vegetarian vg-vegan gf-gluten free df-dairy free *indicates v/vg/gf/df option is available, please inform your server

- LARGE PLATES - 

Please order before 7pm

Fish and Chips 19

Beer battered cod with real crispy chips and house-made tartar sauce. Add vinegar for an authentic English flavor.

Ratatouille v/vg/gf/df 22

The classic French, end-of-summer vegetable stew. Served with vegan butter sautéed endive, broccolini in garlic herb vegan butter, fingerling potatoes, and basmati rice

Duck à l’Orange df 32

Served with vegan butter, sautéed endive, purple cauliflower, and basmati rice.

Boeuf à la Poirot gf/df 35

6oz of angus filet mignon basted in real butter with fresh rosemary and thyme, topped with herb compound butter and served with herb roasted fingerling potatoes and garlic broccolini

Boeuf à la Poirot

- DESSERTS -

 

Served only at intermission. Please place order by 7:45 pm. We are unable to take orders for desserts during intermission.

Chocolate Lava Cake v 10.5

With port poached cherry compote

Flourless Chocolate Torte v/gf 10.5

Served with fresh strawberries, chocolate ganache glaze and dusted with powdered sugar

Dick Hay Pie | Bordeaux Cherry Dick Hay Pie v 9.5

Choose between bordeaux cherry or vanilla ice cream! Layered ice cream, peanut butter filling, chocolate ganache, chocolate cookie crust

Vegan Carrot Cake v/vg/gf/df 9

With rainbow carrots, vegan coconut ‘cream cheese’ frosting, and walnuts.

Port and Chocolate Truffles 13.5

4 oz glass of port served with 3 truffles handcrafted by local chocolatier Branson's | Substitute Tawny port 14

Sorbet v/vg/gf/df 9

Cheese Plate v/gf option 15.5

Artisan cheeses, tapenade, fruits and veggies with crackers or bread