appetizers
soup of the season  
$8
truffle-infused onion soup  
$9
assorted cheese plate
aged manchego, roquefort, goat cheese,
red wine marinated figs & dried apricots 		 
$16
jumbo shrimp martini
classic shrimp cocktail served with
smoke's own fresh horseradish cocktail sauce 		 
$16
arugula salad
toasted walnuts & shaved aged manchego		  
$9
endive salad
roquefort, anjou pear, walnuts & aged balsamic vinaigrette		  
$13
roasted tomatoes
filled with goat cheese & pesto
over watercress with extra virgin olive oil		  
$9
warm goat cheese salad
with truffle vinaigrette, toasted pine nuts &
sherry-infused caramalized onions		  
$15
smoke grilled pizza
roasted tomatoes, mozzarella & arugula		  
$13
grilled goat cheese pizza
roasted tomatoes, pesto & arugula		  
$14
sandwiches
vegetable sandwich
goat cheese, avocado, roasted tomatoes
grilled zucchini, pesto aioli & arugula salad		  
$14.75

pressed cuban sandwich
with french fries

  
$13.75
pasta

handmade five-cheese ravioli
extra virgin olive oil, grape tomatoes, basil, garlic, shaved parmigiano reggiano

  
$18
   

from the grill
 

Knob Creek infused filet mignon
certified black angus prime filet mignon
grilled asparagus, roasted potatoes,
tarragon bernaise

  
$34
  smoke's 8oz. grilled black angus
cheddar cheese burger
with french fries		  
$14.75
entrees
  grilled yellowfin tuna nicoise salad
fingerling potatoes, haricot verts, roasted tomatoes, hard boiled egg & baby greens		  
$26
  pernod prince edward island mussels
shaved fennel, spicy aoli, garlic crouton		  
$17
  pan seared filet of atlantic salmon
vegetable pearl couscous
& curried carrot ginger puree		  
$24
  "smoke" dry rubbed st. louis ribs
barbeque sauce, fingerling potato salad		  
$19
  oven roasted rack of lamb
yukon gold garlic mashed potatoes,
roasted baby carrots & roasted tomato		  
$28
sides
  grilled asparagus
yukon gold mashed potatoes
roasted carrots
grilled zucchini
mixed greens 		 
$7
desserts

warm pear tart with pear sorbet
warm apple strudel with vanilla ice cream
vanilla panna cotta with
balsamic marinated strawberries
chocolate hazelnut brioche with
tahitian vanilla ice cream & espresso shot
warm chocolate fudge cake
assorted ice creams & sorbet

all desserts made on premises

executive chef — consultant: Patricia Williams