Winter 2019 Dinner Menu
Breads & Boards
Bread Platter | 5
Freshly baked sourdough breads, compound butter, infused olive oil.
Brie en Croute | 14
Warm Brie cheese, puff pastry, local honey, toasted almonds, seasonal spread, fruit, crostini.
Charcuterie Board | 18
Artisan cheeses, cured meats, seasonal spread, nuts, assorted olives, fruit, local honey, crostini. Add Pickled and Preserved Plate | 10
Cheese and Vegetable Board | 17
Artisan cheeses, pickled, preserved and raw vegetables, seasonal spreads, nuts, assorted olives, fruit, local honey, crostini. Add Pickled and Preserved Plate | 10
Vegan Flatbread | 13 V
Sauteed peppers, zucchini, onions, tomatoes, pesto, cashew cheese.
Calamari | 10
Cornmeal flour dusted calamari, banana peppers, pickled vegetables, lemon aioli or marinara sauce.
Pork Belly Buns | 14
Braised pork belly, steamed bao bun, shredded romaine, pickled carrots, sriracha aioli.
Bacon Slab | 9.5 GF
Broiled bacon, house-made sauce.
Shrimp Cocktail | 16 GF
Colossal shrimp, spicy cocktail sauce, lemon.
Buffalo Tofu Bites | 9 GF
Fried tofu, spicy buffalo sauce, bleu cheese dressing, celery.
Scallops | 15 GF
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Crab Cake | 15
Pan seared jumbo lump crab cake, lemon aioli, local arugula.
Baba Ghanoush | 9
Spiced creamy eggplant, tahini, olive oil, garlic, fresh vegetables, grilled naan.
Mac&Cheese | 12
Creamy smoked gouda cheese, jumbo lump crab, roasted red peppers, toasted Ritz cracker bread topping.
Soup du Jour
Cup | 5 Bowl | 7
Crock of French Onion Soup 8
Savory broth topped with a homemade crouton and melted provolone cheese.
Kale Salad | 9.5
Hydroponic local kale, ginger turmeric dressing, cumin roasted cauliflower, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Winter Salad | 9.5
Fennel, parsnips, shallot, celery, apple, shaved parmesan cheese, toasted almond vinaigrette.
Wedge Salad | 9.5
Iceberg, bleu cheese dressing, tomato, bleu cheese crumbles, bacon, crispy fried onions
Caesar Salad | 9.5
Romaine, caesar dressing, shaved parmesan cheese, croutons.
Beet Caprese | 10 GF
Roasted beets, mixed greens, burrata cheese, citrus segments, honey, toasted pumpkin seeds, bee pollen.
Shrimp | 8 ½ Salmon | 8 Full Salmon | 13 Chicken Breast | 8 4oz Steak | 8 8oz Steak | 13 Anchovies | 8 Tempeh | 6
Wagyu Burger | 15
Mud Pond Farms 8 oz. wagyu beef, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Impossible Burger | 15 V
Impossible burger, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Bison Burger | 16
Local grass-fed buffalo burger, bacon jam, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Add cheddar, American, swiss, provolone, vegan cheese 2 Add pickled beets 1 Add Avocado 1 Substitute gluten-free roll 1 Substitute mixed vegetables for fries 2
Lamb | 30
Herb crusted lamb loin, farro risotto, roasted root vegetables.
Duck Breast | 30 GF
Crispy skin duck breast, fennel onion confit, red cabbage puree, ginger orange marmalade.
Salmon | 26 GF
Pan seared salmon, lentils, yellow curry, cumin roasted cauliflower.
Chicken | 28 GF
French cut chicken breast, potato cheddar pierogis, pear red cabbage slaw.
Crab Cakes | 29
Jumbo lump crab cakes, roasted garlic mashed potatoes, lemon aioli, roasted root vegetables.
Vegetable Lasagna | 24 V
Potato, spinach, carrots, turnips, cauliflower, cashew cheese, marinara, pesto, roasted root vegetables.
Shrimp and Grits | 25 GF
Pan seared Red Argentine sustainable shrimp, chorizo sausage, popcorn grits, bleu cheese crumbles, pickled red peppers, sautéed greens.
Barramundi | 28 GF
Pan seared, malt vinegar burre blanc, fried fingerling potatoes, pear red cabbage slaw.
Cauliflower Gnocchi | 22 GF
House-made cauliflower gnocchi, roasted root vegetables, garlic cream sauce, marinara or pesto.
“Impossible” Meatloaf | 24
Plant-based Impossible meatloaf, house-made spicy ketchup, smoked gouda, mashed potatoes, roasted root vegetables.
Chicken Pie | 18
Local organic chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney and mashed potatoes.
All of our USDA prime steaks are dry aged for 21 days & custom cut
Served ala carte
8 OZ. FILET MIGNON | 36
USDA Choice center cut
12 oz. NEW YORK STRIP STEAK | 49
USDA PRIME dry aged
22 oz. BONE-IN RIB STEAK | 52
USDA PRIME dry aged
USDA PRIME dry aged
38 oz steak for two | 106
76 oz steak for four | 212
SURF & TURF | 72
8-10oz cold water lobster tail & 8oz filet mignon served with chef’s choice of potato and vegetable.
COLD WATER LOBSTER TAIL ALA CARTE | 39
8-10 oz broiled, drawn butter, lemon
Compliments | 3.5
Au poivre sauce
Horseradish Cream sauce
Gorgonzola cheese 4
Jumbo lump crab meat 8
Bacon jam 6
Crispy fried onions 3
Sautéed Mushrooms &/or onions | 4 GF
Sautéed or steamed Broccoli &/or Cauliflower | 4 V GF
Creamed Spinach | 4
Sautéed Garlic Spinach | 4 V GF
Roasted Fall Vegetables | 5 V GF
A variety of roasted fall vegetables including butternut squash, carrots, and parsnips.
Roasted Beets | 6 GF
Topped with lemon crème fraiche and pistachios
Baked Potato | 4 GF V
Loaded Baked Potato | 6 GF
Baked potato loaded with bacon, scallions, and cheddar cheese
Steakhouse Fries | 4 GF V
French Fries | 4 GF V
Classic Mashed Potatoes | 4 GF
Roasted Garlic Mashed Potatoes | 4 GF
Popcorn Grits | 6
Creamy popcorn grits topped with bleu cheese crumbles and pickled red peppers.