Click here for the Lunch Menu.

    • Tapas

    • Stuffed Dates (GF)


      Chorizo sausage and cream cheese filled dates wrapped in crispy pancetta bacon and finished with Blood Orange balsamic glaze.

    • Crab Rangoon


      Crispy wontons filled with crab meat, cream cheese and sriracha. Served with spicy sweet chili sauce.

    • Lamb Lollipops (GF)


      Grilled New Zealand lamb chops rubbed with fresh herbs and garlic. Served over baby arugula tossed with cherry tomatoes, lemon vinaigrette and shaved parmesan cheese.

    • Apple Maple BBQ Short Rib


      Slow roasted in our XO Apple Maple BBQ sauce. Served with a dollop of Yukon Gold mashed potatoes.

    • Whipped Feta Cheese (V- GF Option)


      Served with warm naan bread.

    • Camarones Al Ajillo (GF option)


      Jumbo shrimp sautéed in garlic butter, fresh herbs, extra virgin olive oil and white wine. Served with toasted crostinis.

    • XO Meatballs


      Cognac demi cream sauce with candied almonds.

    • Escargot (GF option)


      Sautéed in garlic butter and white wine with cherry tomatoes and fresh herbs. Served with toasted crostinis.

Stuffed Dates
    • Small Plates

    • Middle Eastern Sampler (V - VE and GF Option)


      Hummus, tzatziki, roasted red pepper chutney and artichoke purée. Served with warm naan bread.

    • Baked Brie (V)


      Wrapped in crispy puff pastry with cranberry apple chutney and sliced green apples. Served with toasted crostinis.

    • XO Lobster Pizza


      Chunks of Maine lobster meat, melted leeks, feta and mozzarella cheese.

    • Apricot Sweet Chili Ginger Wings


      Extra crispy jumbo chicken wings smothered with our sweet and spicy apricot sweet chili ginger glaze.

    • Anitpasto


      Chef’s selection of cured meats, local & imported cheeses, marinated vegetables. Served with toasted crostini.

    • XO Fried Calamari (GF OPTION)


      Dusted with rice flour and flash fried till crisp, tossed with banana peppers, hot crushed red peppers, olives, cherry tomatoes and garlic. Served with a red pepper and caper aioli.

    • Crab Cakes


      Pan seared jumbo lump crab cakes over baby arugula tossed with lemon vinaigrette. Served with roasted corn, black bean salsa, and red pepper aioli.

    • Mussels (GF OPTION)


      Coconut, apple and red curry broth, grilled chorizo sausage, cherry tomatoes and scallions. Served with toasted crostinis.

    • Grilled Flatbread


      Grilled naan bread topped with fresh mozzarella, bleu cheese and finished with pine nut pesto oil, sundried tomato oil and Blood Orange balsamic glaze.

    • Salads and Soups

    • XO Panzanella Salad (V – GF & VE Option)


      Tomatoes, cucumbers, red onions, baby arugula and fresh mozzarella with grilled herbed bread tossed in balsamic dressing and topped with Blood Orange balsamic glaze and shaved Parmesan cheese.

    • Baby Arugula Salad (V, GF, VE option)


      Lemon vinaigrette, cherry tomatoes, red onion, carrots, cucumbers, artichoke hearts and topped with crumbled feta cheese.

    • Baby Spinach and Apple Salad (V, GF, VE option)


      Apple cider dressing, roasted beets, candied walnuts, sliced green apple and crumbled goat cheese.

    • Green Apple Coconut Curry Bisque (VE,GF)

      Cup 5. Bowl 8.

      Apple, coconut and spicy red curry bisque with sliced green apples and toasted coconut.

    • Chef’s Seasonal Soup of the Day

      Price Daily
XO Brie
Baked Brie
    • Entrées

    • XO Bistro Burger

      Market Price

      Created weekly by the Chef.

    • Chilean Seabass (GF)


      Sautéed Shitake mushroom and crispy bacon in a creamy mushroom mascarpone sauce finished with an asparagus coulis. Served over creamy parmesan sweet pea risotto.

    • Coconut Crusted Tofu (V, VE, GF)


      Crispy coconut tofu with sautéed zucchini, red peppers, carrots, artichokes and baby spinach, simmered in a red curry coconut broth and topped with cranberry apple chutney.

    • Jumbo Sea Scallops


      Pan seared scallops served over pearl couscous with sautéed cherry tomatoes, grilled chorizo sausage and caramelized onions, topped with a Riesling orange cream sauce.

    • Pan Seared Muscovy Duck Breast (GF option)


      Hoisin pineapple glaze, with creamy coconut risotto and seasonal vegetables.

    • Braised Beef Ravioli


      Raviolis filled with braised beef short ribs, with sautéed caramelized onions, carrots, mushrooms and sweet peas in a
      Burgundy demi-glace sauce, topped with shaved parmesan cheese.

    • Sweet Chili Pomegranate Glazed Salmon (GF option)


      Grilled salmon topped with a spicy sweet chili pomegranate glaze, with caramelized onion and sweet pea risotto and
      vegetables of the day.

    • Risotto from the Garden (V, GF, VE)


      Tossed with Chef’s choice of fresh seasonal vegetables in a light tomato and herb sauce.

    • Braised Lamb Shank *House Specialty*


      Slow braised lamb shank in a rich Burgundy demi-glace sauce, with creamy parmesan risotto and seasonal vegetables.

    • Butcher Steak (GF option)


      Grilled 10 oz. hanger steak grilled topped with a Burgundy demi-glace sauce. Served with herbed roasted fingerling potatoes and grilled asparagus.

    • Grilled 8oz Filet Mignon


      Smoked bacon bourbon demi-glace. Served with Yukon Gold mashed potato and grilled asparagus.

    • Madeira Chicken and Figs (GF option)


      Seared boneless chicken breast sautéed with figs, caramelized onions, sundried tomatoes, red peppers, artichokes and fingerling potatoes, finished with Madeira wine and fresh herbs.

    • Grilled Vegetarian Plate (V, GF, VE option)


      Fresh grilled seasonal vegetables drizzled with balsamic reduction and topped with feta crumble, with roasted herbed fingerling potatoes and three bean salad.

    • Seafood Fra Diavolo


      Shrimp, scallops, lobster, clams and mussels simmered in a lightly spiced tomato sauce served over fresh pappardelle pasta.

Coconut Crusted Tofu
Coconut Crusted Tofu

GF – Gluten Free. Please inform your server of any food related allergies.
V – Vegetarian or can be prepared vegetarian.
VE – Vegan or can be prepared vegan.
Split plate or substitutions – 3