Eat Well. Be Well.

Appetizers

13 Tuna Tostadas

Grilled Ahi tuna served with tortilla chips and a sesame lime aioli.

**Sauvignon Blanc, Rustenberg


13 Asian Shrimp Stuffed Avocado

Panko crusted avocado stuffed with Asian vegetables and shrimp with a honey chili drizzle and served with an Asian slaw.

**Riesling Dry, Sheldrake Point


12 Sisters Tomato Stack

Sisters twist on a Caprese salad- heirloom, parmesan crusted green tomato, and fresh tomato slices, layered between fresh mozzarella cheeses and drizzled with EVOO, balsamic glaze and fresh basil.

**Chardonnay un-oaked, Four Vines



Soups and Salads

10 Spring Salad

Fresh spring greens, baby kale, Roma tomato, cucumber, carrot, watermelon radish, feta crumbles, and a citrus vinaigrette, with fresh fried blueberries.

** Sauvignon Blanc, Rustenberg


12 Roasted Beet Salad

Fresh spring greens, roasted beets, goat cheese, candied pecans, red onion and strawberry vinaigrette.

**Rose, Louis Laurent



Vegan

18 Red Veggie Curry

With multicolor peppers, onions and a variety of fresh vegetables, grilled tofu in a sweet and spicy red curry sauce with coconut milk served over jasmine rice.

**Riesling Dry, Sheldrake Point



Seafood

27 Pan Seared Bay of Fundy Salmon

Wild caught Bay of Fundy Atlantic Salmon with Asian sweet chili glaze, jasmine rice and sautéed haricots vert.

**Pinot Nior, Primarius


24 Cajun Shrimp and Crab Cake

Served with roasted garlic parmesan mashed potatoes, sautéed spinach and a fresh pineapple mango salsa.

**Riesling Dry, Sheldrake Point


26 Almond Crusted Walleye

Filet of Walleye, crusted and baked, served with roasted purple potatoes and white asparagus.

**Chardonnay, Educated Guess



Land Lovers

22 Pork Milanese

Pan fried pork tenderloin with mixed field greens and spinach, topped with a Pinot Noir sauce.

**Pinot Noir, Hahn


26 Herb Crusted Rack of Lamb

Sautéed spinach, roasted garlic parmesan mashed potatoes and a mint emulsion.

**Tempranillo, Entre Suelos



Pasta

18 / 26 Shrimp and Sea Scallop Traliattele

Sautéed shrimp and sea scallops sun-dried tomato and pesto cream sauce.
Also available as a vegetarian dish.

**Chardonnay, Educated Guess


18 / 26 Penne ala Pernod

Penne pasta tossed in an authentic Sicilian pink sauce with Pancetta, peas, parmesan, and Pernod Liqueur.
Add grilled shrimp.

**Chianti, Ruffino


17 Garden Grown Lasagna

Locally grown medley of mixed vegetables and cheeses, layered between zucchini slices with a rich tomato gravy.

**Malbec, Yauquen



Specials

15 Smoked Fish Dip Under Glass

A southern specialty of smoked white fish blended with fresh herbs and spices, served under glass with multicolored tortilla chips.

**Sauvignon Blanc, Kim Crawford


42 Sisters Lobster Roll

Prosciutto wrapped lobster tail, seared and served with mascarpone, sweet pea and mint coulis with truffle jasmine rice and grilled asparagus.

**Chardonnay/ un-oaked, Four Vines Naked



Desserts

8 Triple Layered Chocolate Mousse

Starting with a base of dark chocolate mousse, followed with milk chocolate mousse, and topped with white chocolate mousse.


8 Carrot Cake

Fresh carrot cake layered with delicious buttercream frosting.