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.


Appetizers


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.


Soups


Soup du Jour

Cup | 5    Bowl | 7

Crock of French Onion Soup 8

Savory broth topped with a homemade crouton and melted provolone cheese.

Salads


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.

Salad Add-ons

Shrimp | 8 ½ Salmon | 8 Full Salmon | 13 Chicken Breast | 8 4oz Steak | 8 8oz Steak | 13 Anchovies | 8 Tempeh | 6


Burgers


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.

Burger Add-ons

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

Entrees


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.


Steaks


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

PORTERHOUSE STEAK

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
Bearnaise sauce

Add Toppings

Gorgonzola cheese 4
Jumbo lump crab meat 8
Bacon jam 6
Crispy fried onions 3


Sides


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.