Dinner

SEARED ATLANTIC SALMON | 26.

HOUSE MADE MANGO & SWEET CHILI GLAZE, JULIENNE PEPPER, LEEK & CARROT STIR-FRY, BASMATI RICE, FRESH CILANTRO GARNISH

WILD CAUGHT RED SNAPPER | 25.

SEARED FILET IN LOBSTER SHERRY CREAM, SERVED WITH GRILLED ASPARAGUS & HOUSE MADE LOBSTER CHEVRE POLENTA

GRILLED SCALLOPS | 25. *

WITH A BUTTERNUT SQUASH AND SAFFRON PUREE. SERVED WITH A ZUCCHINI AND ROASTED TOMATO RISOTTO. GARNISHED WITH FRESH BASIL

SEARED SCALLOPS OVER PENNE MAC & CHEESE | 25. *

ASIAGO, GRUYERE AND GOAT CHEESE, SPINACH, GRILLED TOMATOES AND GARLIC CRUMBS

RUDI'S SALMON BURGER | 12.

HOUSE SPICED, GROUND ATLANTIC SALMON, LETTUCE, TOMATO, ONION AND BASIL MAYO

RUDI'S BURGER | 10.

8 OZ. PRIME BEEF, LETTUCE, TOMATO, ONION AND CHOICE OF CHEESE

BEEF TENDERLOIN | 30.

PAN SEARED 8 OZ. TENDERLOIN, FINISHED WITH YOUR CHOICE OF: RUDI'S HOUSE STEAK SAUCE, GORGONZOLA CREAM SAUCE, FRESH CHIVE AND ROSEMARY BUTTER. SERVED WITH ROASTED GARLIC MASHED POATOES & SAUTEED HARICOTS VERTS

CHICKEN CHASSEUR | 21.

PAN SEARED CHICKEN BREAST OVER PENNE PASTA IN A WHITE WINE DEMIGLACE WITH SAUTÉED SHALLOTS, PROSCIUTTO, MUSHROOM, TOMATO AND FRESH THYME

GRILLED SIRLOIN | 25.

12 OZ. CUT, VERMONT MAPLE DEMIGLACE, SAUTEED WILD MUSHROOMS AND SHALLOTS, HAND CUT FRIES

WILD MUSHROOM RISOTTO | 19. *

WILD MUSHROOM RISOTTO WITH SAUTEED OYSTER, SHITAKE AND PORTABELLA. SERVED WITH GRILLED ASPARAGUS & FINISHED WITH WHITE TRUFFLE OIL

DUCK LEG CONFIT | 27.

SERVED WITH A BRANDY SHALLOT AU JUS, BRAISED BRUSSEL SPROUTS AND A RED POTATO AND PANCETTA HASH

GRILLED NEW ZEALAND LAMB RACK | 30.

CRANBERRY MINT DEMI-GLACE, ROASTED GARLIC MASHED POTATOES AND SAUTEED SPINACH