Dinner Menu

Calluna is excited to announce we are open for dine-in and live music! We will continue to follow state guidelines. Please have your vaccination verification ready at the door when you arrive. This can be your card, a picture of your card, or an app. Thank you in advance!

In addition to featuring a curated selection of European-American favorites, Calluna is dedicated to the Living Local mentality, supporting local purveyors like Interbay Meats, Charlies Produce, Macrina Bakery, Caffe Vita, and Seapine Brewery.

SOUPS & SALADS

new England Clam Chowder

Little neck clams, potatoes, bacon, cream and sherry.

12

Soup Lyonnaise

Slow-cooked sweet onions in a sherry and chicken bone broth. Served with a gruyere crouton.

12

CALLUNA SALAD

Living bib lettuce, lingonberry vinaigrette, goat cheese, apples, and candied walnuts. GF

12

SPRING SALAD

Living bib lettuce, toasted pistachios, pears, Parmesan, and lemon vinaigrette. GF

12

APPETIZERS

FRIED BRIE

Panko coated French triple cream brie served with apples, candied walnuts, and raspberry sauce.

18

Hummus and Pita

Garbanzo bean puree with paprika, garlic, and tahini garnished with garlic olive oil, tomatoes, and English cucumbers. Served with toasted pita. V

15

ESCARGOTS À LA BOURGUIGNONNE

Baked escargot in garlic, parsley, Madeira butter. Served with toast points.

12

Crab Cakes with Sauce Newburg

Pan-seared jumbo lump crab cakes in a sauce Newburg.

25

ENTRÉES

CLASSIC WIENER SCHNITZEL

Pan-fried breaded veal, potato salad, cucumber dill salad, green salad, tomato salad, and lingonberry sauce.

31

JÄGER SCHNITZEL*

Pork schnitzel braised in cremini mushroom bacon cream sauce, spätzle, and seasonal vegetable.

30

ROASTED CHICKEN WITH ONION MADEIRA JUS

Frenched chicken breast with Madeira jus, spätzle, and seasonal vegetable.

27

BOUILLABAISSE*

Mahi Mahi and tiger shrimp in a seafood broth made of fennel, onions, carrots, celery, and tomatoes. Served with crusty bread and remoulade.

32

MUSHROOM GNOCCHI

Gnocchi served in a Parmesan cream sauce with wild mushroom mix, basil, micro greens, and Parmesan. V

26

STEAK AU POIVRE*

Eight ounce, 45 day aged prime top sirloin with cognac cream sauce. Served with Robuchon potatoes and seasonal vegetable.

46

Roasted Crudité

An entree of roasted zucchini, squash, sweet bell peppers, and onion. Served with a carrot relish, red pepper relish, and a garlic confit puree. V

23

Prices do not include the 10.25% sales tax or gratuity.
A gratuity of 20% will be added to parties of 6 or more.
*Consuming raw or under-cooked seafood, meat, eggs, or poultry could cause a health problem.