Starters

FRIED CALAMARI | 11.

BREADED AND SERVED WITH CHILLED RED WINE TOMATO SAUCE AND ROASTED RED PEPPER AIOLI

LOBSTER AND MUSHROOM SCALLION CREPE | 13.

FINISHED WITH SHALLOT BRANDY CREAM SAUCE

MUSSELS | 12.

SAUTEED WITH SHALLOTS, PANCETTA, CRUMBLED BLEU CHEESE, GARLIC AND GRILLED TOMATO BROTH

FRIED BRIE | 11.

PANKO BREADED, DRIED CHERRY GINGER COMPOTE, RED GRAPES AND GARLIC TOAST ROUNDS

PAN SEARED SCALLOPS | 13.

OVER WILTED BABY SPINACH, TOPPED WITH APPLE SMOKED BACON, DRIZZLED WITH A MAPLE GASTRIQUE

CHICKEN SATAY | 9.

GRILLED SKEWERS IN SPICY PEANUT SAUCE OVER NAPA CABBAGE SLAW

BRUSCHETTA | 9.

ROMA TOMATOES, ROASTED GARLIC, BASIL, ASIAGO CHEESE

CRAB CAKES | 12.

OVER BABY ARUGULA WITH PICKLED CUCUMBER & ROASTED RED PEPPER AIOLI

ARTICHOKE & CRAB DIP | 11.

WITH HOUSE MADE CRISPY TORTILLA STRIPS AND GARLIC CROSTINIS

RUDI'S HAND CUT FRIES | 8.

HOUSE SPECIALTY, WITH GARLIC AIOLI AND ROASTED RED PEPPER KETCHUP

FRUIT & CHEESE PLATE (SERVES 2) | 15.

CHEF'S ASSORTMENT OF DOMESTIC AND IMPORTED CHEESES, FRESH FRUIT, CANDIED PECANS AND CRACKERS

FIG RAVIOLI | 9.

FIG, TOASTED WALNUT AND MASCARPONE CHEESE FILLED RAVIOLI IN A SHERRY CREAM WITH SAUTEED OYSTER MUSHROOM

SOUP AND SALAD

CLAM CHOWDER | 8.

RUDI'S SIGNATURE RECIPE

ROASTED PEPPER & TOMATO SOUP | 7.

HOUSE MADE 100% VEGETARIAN

RUDI'S CAESAR SALAD | 8. *

ROMAINE, HOMEMADE DRESSING, CROUTONS, ASIAGO & PARMESAN

RUDI'S HOUSE SALAD | 7. *

MESCLUN GREENS, CUCUMBER, TOMATO, CARROT, RED ONION

BABY SPINACH SALAD | 11. *

VERMONT CHEVRE, TOASTED PECANS, FRESH STRAWBERRIES, CARAMELIZED ONION AND FRESH HERB VINAIGRETTE

GRILLED ASPARAGUS SALAD | 12. *

WITH PANCETTA, TOASTED PINE NUTS, CAPERS, MIXED GREENS & A SHALLOT VINAIGRETTE

WARM ARTICHOKE SALAD | 11. *

ARTICHOKE HEART AND VERMONT CHEVRE FONDUE ON A GARLIC CROSTINI OVER BABY FIELD GREENS WITH TOASTED ALMONDS AND SWEET BALSAMIC DRIZZLE

STARTERS