• Tapas

    • Stuffed Dates (GF)

      9

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

    • Crab Rangoon

      8

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

    • Lamb Lollipops (GF)

      12

      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

      9

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

    • Whipped Feta Cheese (V- GF Option)

      7

      Served with warm naan bread.

    • Camarones Al Ajillo (GF option)

      12

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

    • XO Meatballs

      8

      Cognac demi cream sauce with candied almonds.

    • Escargot (GF option)

      11

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

dates
Stuffed Dates
    • Small Plates

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

      16

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

    • Baked Brie (V)

      14

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

    • XO Lobster Pizza

      18

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

    • Apricot Sweet Chili Ginger Wings

      10

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

    • Anitpasto

      18

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

    • XO Fried Calamari (GF OPTION)

      12

      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

      15

      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)

      12

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

    • Grilled Flatbread

      11

      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)

      9

      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)

      9

      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)

      11

      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)

      30

      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)

      22

      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

      32

      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)

      26

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

    • Braised Beef Ravioli

      26

      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)

      27

      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)

      19

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

    • Braised Lamb Shank *House Specialty*

      30

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

    • Butcher Steak (GF option)

      28

      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

      33

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

    • Madeira Chicken and Figs (GF option)

      23

      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)

      21

      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

      32

      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