RUDI'S DINNER ENTREES

PEPPER RUBBED ARCTIC CHAR | 26.

Pan seared filet with a honey and sage olive oil. Served with braised brussel sprouts and red flannel hash.


FARFALE BOLOGNESE | 24.

Smoked pork shoulder, pancetta, wild mushroom, spinach, grilled tomato and shiraz marinara, crumbled gorgonzola.


WHITE TRUFFLE ALFREDO | 24. *

Fresh parpardelle, roasted cauliflower, brocolini, white truffle asiago cream.


COCOA & CHILI RUBBED ALL NATURAL PORK LOIN | 27.

Crispy kale, shoestring sweet potato, cilantro and habanero coulis.


LAVENDER BRAISED LAMB SHANK | 29.

Sautéed rainbow chard, roasted garlic mash, pomegranate reduction.


PAN SEARED DAYBOAT COD | 25.

King oyster mushroom, sticky rice, miso and lobster beurre blanc, crispy leek.


BEEF TENDERLOIN | 32.

Pan seared 8 oz. tenderloin, finished with your choice of: torched gorgonzola and port reduction, house steak sauce or pancetta and chive compound butter. Served with roasted garlic mashed potatoes and sauteed haricots verts.


14 OZ GRILLED RIBEYE | 30.

Served with Smuttynose Robust Porter demi glace, pancetta braised spinach and red potato hash.


WILD MUSHROOM RISOTTO | 19. *

Wild mushroom risotto with sauteed oyster, shitake and portabella. Served with grilled asparagus and finished with white truffle oil.


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.
Add bacon | 2.
Add sauteed onion/mushroom | 1.


* ADD CHICKEN 4. | SALMON 5. | GRILLED SHRIMP 5.
PANKO MAINE OYSTERS 7. | DUCK 7. | SEARED AHI TUNA 7.