Jessica's Restaurant Menu

Fresh berries, crumbled walnuts, vanilla ice cream

Raspberry purée, vanilla ice cream, crumbled walnuts

Caramel, vanilla, and banana ice creams, crumbled walnuts, chocolate sauce, fresh berries

Mixed berry compote, cinnamon batter, whipped cream

Breaded crispy chicken fritters, served with butter, warm syrup

Thinly sliced prime ribeye steak, Yukon potato croquettes, sour cream

Maple dijon aioli, tomato, gruyere cheese, bacon

Scrambled eggs, fingerling potatoes

Bacon, spinach, poached eggs, hollandaise sauce, buttered fingerling potatoes

Spinach, mushroom, fingerling potatoes

Spinach, feta cheese, tomatoes, fingerling potatoes

Truffle honey whipped ricotta, scrambled eggs

Balthazar multigrain batard bread, tomato confit, feta crumble, served with arugula sherry dressing

Mushroom, whipped ricotta, fried kale

Caesar dressing, romaine hearts, parmigiano reggiano, house made croutons, black pepper, EVOO

Arugula, oranges, goat cheese, fresh figs, sherry vinaigrette

Braised overnight short rib, Balthazar multigrain batard bread, red bell peppers, caramelized onions, gruyere cheese, served with French fries.

Arugula, bacon, roasted honey thyme figs, pistachio, basil, Balthazar multigrain batard bread, served with French fries

P.E.I. mussels, shallots, fresh herbs, applewood smoked bacon, white butter sauce, toasted bread

Served warm, wild mushrooms, lobster sauce

P.E.I. Mussels, shallots, fresh herbs, applewood smoked bacon, white butter sauce, toasted bread

San marzano tomato sauce, whipped ricotta, Parmigiano Reggiano, toasted bread

Buttered leeks and corn, potatoes, touch of chives lemon oil

Served warm, wild mushrooms, lobster sauce

Tomato sauce, garlic, baguette toasted bread

Croutons, white truffle oil, vegetarian

Caesar dressing, romaine hearts, parmigiano reggiano, house made croutons, black pepper, evoo

Arugula, toasted pecans, grilled mangoes, crispy shallots, goat cheese, sherry vinaigrette

Asparagus tips, garlic confit cherry tomatoes, toasted pistachios, basil pesto drizzle, balsamic pearls

Mascarpone potato purée, braised red cabbage, apple cider sage sauce (GF, NF)

Pistachio crusted, celery root purée, red wine cherry sauce, asparagus (GF)

Butter glazed spring vegetables, potato purée, rosemary a jus, horseradish cream (GF, NF)

Leek potatoes gratin, caramelized whole baby carrot, green peppercorn sauce (GF, NF)

Mushroom sauce, bok choy, shiitake mushroom, cherry tomatoes (GF, NF)

Peas risotto, fresh herbs, lobster sauce (GF, NF)

Corn potato chowder, chorizo, sun-dried tomatoes, touch of Korean koji jian (GF, NF)

Wild mushrooms, sun dried tomatoes, balsamic fig glaze, white cream sauce

Burrata, lemon butter sauce, cherry tomatoes, pesto drizzle, balsamic reduction

Wagyu ground beef and veal tenderloin slow braised in red wine, vegetables, a touch of cream, plum tomatoes, garnished with local made burrata

Mussels, shrimp, scallops, white wine lobster sauce, chilies, cherry tomatoes, grilled lemon

Served warm, wild mushrooms, lobster sauce

San marzano tomato sauce, Parmigiano Reggiano, whipped ricotta, toasted bread

P.E.I. Mussels, shallots, applewood smoked bacon, fresh herbs, white butter sauce, toasted bread

Croutons, white truffle oil, vegetarian

Caesar dressing, romaine hearts, Parmigiano Reggiano, house-made croutons, black pepper, EVOO

Arugula, toasted pecans, grilled mangoes, crispy shallots, goat cheese, sherry vinaigrette

Asparagus tips, garlic confit cherry tomatoes, toasted pistachios, basil pesto drizzle, balsamic pearls

Peas risotto, fresh herbs, lobster sauce

Mascarpone potato purée, braised red cabbage, apple cider sage sauce

Maple dijon aioli, tomato, gruyere cheese, bacon. Served with fries.

White wine garlic spinach, corn, cherry tomatoes

Pesto, roasted peppers, fresh mozzarella, fig balsamic glaze, on a Balthazar multigrain bread. Served with fries.

Overnight braised short rib, caramelized red bell pepper, onions, garlic, Gruyére cheese, horseradish cream, on a Balthazar multigrain bread. Served with fries.

Wagyu ground beef and veal tenderloin slow braised in red wine, vegetables, a touch of cream, plum tomatoes, garnished with local made burrata

Peas, brandy cream sauce, Parmigiano Reggiano

P.E.I. mussels, shallots, applewood smoked bacon, fresh herbs, white butter sauce

Seasonal vegetables, fresh garlic, EVOO, white wine, Parmigiano Reggiano