Spring 2018 Dinner Menu
Soup du Jour
Cup | 5 Bowl | 7
Carrot Cashew Ginger
Cup | 5 Bowl | 7
Cup | 6 Bowl | 8
Kale Salad | 9
Kale, ginger turmeric dressing, goat cheese, pickled beets, grapefruit segments and flax cashew brittle.
Spring Salad | 9
Bibb lettuce, water cress, strawberry vinaigrette, sliced strawberries, bleu cheese crumbles and flax cashew brittle.
Wedge Salad | 9.5
Iceberg, tomato, blue cheese dressing, bacon, crispy fried onions.
Caesar | 9
Romaine, caesar dressing, shaved parmesan, croutons.
Grain Salad | 9 V
Sprouted mung beans, lentils, quinoa, and cous cous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.
Shrimp | 8 ½ Salmon | 8 Full Salmon | 13 Chicken Breast | 8 4oz Steak | 8 8oz Steak | 13 Anchovies | 2 Tuna | 8 Tempeh | 6
Breads & Boards
Bread Platter | 5
A variety of three freshly baked sourdough breads served with compound butter and olive oil.
Brie en Croute | 14
Brie cheese baked in puff pastry, topped with local honey and toasted almonds. Served with seasonal jam, fruit and crostini.
Charcuterie Board | 18
Chef’s selection of cheeses and cured meats, complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, local honey and crostini. Add Pickled and Preserved Board | 8
Cheese and Vegetable Board | 16
Chef’s selection of cheeses and a variety of pickled, roasted and raw vegetables. Complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, local honey and crostini. Add Pickled and Preserved Board | 8
Pickled and Preserved Board | 10
Chef’s selection of in house pickled and preserved fruits and vegetables, complimented by pickled eggs, crostini and house made cheese.
Vegan Flatbread | 13 V
Sautéed peppers, zucchini, onions and cherry tomatoes, topped with cashew cheese.
Traditional Flatbread | 9
Marinara sauce with shredded mozzarella and oregano.
Seafood Crepes | 14
Scallion crepes filled with shrimp, crab and lobster in a parmesan cream.
Pork Belly Buns | 14
Crispy spiced braised pork belly served in a steamed bao bun with shredded romaine, pickled carrots, and sriracha aioli.
Bacon Slab | 9 GF
Broiled bacon served with house made sauce.
Shrimp Cocktail | 16 GF
Colossal shrimp served with spicy cocktail sauce.
Buffalo Tofu Bites | 9 GF
Tea smoked tofu, fried and smothered in spicy gojuchang BBQ sauce served with bleu cheese and celery.
Scallops | 14 GF
Caramelized sea scallops with raspberry chipotle glaze.
Ahi Tuna Buns | 14
Pan seared ahi tuna in a steamed bao bun with shredded romaine, pickled carrots, pickled radish and wasabi aioli.
Crab Cake | 14
Pan seared jumbo lump crab cake with mango aioli on a bed of water cress.
Fish Tacos | 14
Breaded barramundi served with shredded romaine, pickled carrots, avocado and sriracha aioli in a lettuce wrap.
Pies & Burgers
Meat Pie | 18
Local grass fed ground beef, potatoes, carrots and peas, baked in puff pastry with house made ketchup and sautéed greens.
Chicken Pie | 18
Local Pasture raised chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney and sautéed greens.
Wagyu Burger | 15
Mud Pond Farms 8 oz. wagyu beef served on a roll with lettuce, tomato, and fried potato wedges with black garlic aioli. Add cheese | 2
Impossible Burger | 15 V
Vegan burger on a toasted bun with lettuce, tomato, onion, pickled beets, avocado and potato wedges with homemade ketchup.
Shrimp and grits | 24 GF
Pan seared shrimp and house made chorizo sausage with sautéed greens, served over popcorn grits with blue cheese crumbles and pickled red peppers.
Salmon | 26
Pan roasted salmon with dill cream stuffed scallion crepe and grilled asparagus.
Rack of Lamb | 30 GF
Grilled with a mint and malt vinegar jelly, English peas, spring potatoes and carrot ribbons.
Roasted duck breast | 30 GF
Crispy skin duck breast with soy glazed seasonal mushrooms, English peas and strawberries with a cranberry and amarena cherry horseradish reduction and mashed potatoes.
Roasted Half Chicken | 30
Pan roasted organic chicken breast, leg and thigh in a tarragon cream, with spring potatoes in an herb butter and grilled asparagus.
Fried Chicken | 24
Hot buttermilk fried spicy chicken with beet and potato salad, pickled carrots and radish with a buttermilk waffle.
Spinach Gnocchi & Vegetables | 22
House made spinach gnocchi in a roasted garlic cream or marinara with sautéed greens and seasonal vegetables. Gnocchi add-ons: Shrimp 8, ½ Salmon 8, Full Salmon 13, Chicken Breast 8, 4oz Steak 8, 8oz Steak 13
Vegan Entree | 22 GF V
Miso glazed seasonal mushrooms and tempeh with English peas, strawberries, water cress, spring potatoes, fresh herbs and pickled carrots
Eggplant Rollatini | 24
Eggplant, zucchini, tomato, hazelnut ricotta served over pappardelle pasta with marinara, shaved parmesan and asparagus.
Seafood Curry | 28 GF
Caramelized scallops and sautéed shrimp with rice noodles, broccoli, cauliflower, peppers, zucchini and spinach in a green coconut curry.
Vegan Curry | 22 GF V
Broccoli, cauliflower, peppers, zucchini, snow peas and spinach in a green coconut curry with rice noodles.
All of our USDA prime steaks are dry aged for 21 days & custom cut
Served ala carte
8 OZ. FILET MIGNON | 35.5
USDA Choice center cut
14 oz. NEW YORK STRIP STEAK | 51
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 CART | 39
8-10 oz broiled, drawn butter, lemon
Compliments | 3
Au poivre sauce
Horseradish Cream sauce
Gorgonzola Cheese | 4
Lump Crab Meat | 8
Sautéed Mushrooms &/or onions | 4 GF
Creamed Spinach | 4
Sautéed leafy Greens | 5 GF
Sautéed or steamed Broccoli &/or Cauliflower | 4 GF V
Agave Glazed Carrots | 5 GF V
Mashed Potatoes | 4 GF
Fried Potato Wedges | 4 GF
Grilled Asparagus | 5
Spring potatoes | 5 GF
In an herb butter
Beet & potato salad | 4 GF V
Baked Potato | 4 GF V
Add 2 for loaded with bacon, scallions and shredded cheddar cheese
Popcorn Grits | 6 GF
Topped with bleu cheese crumbles and pickled red peppers