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Winter 2018 Dinner Menu


Soups


Soup du Jour

Cup | 5    Bowl | 7

Carrot Cashew Ginger

Cup | 5    Bowl | 7

Crock of French Onion  | 7

Topped with crouton and cheese

Salads


Kale Salad | 9

Ginger turmeric dressing, bleu cheese, roasted butternut squash, craisins, citrus segments, flax cashew brittle.

Spinach Salad | 9  GF

Amarena cherry balsamic dressing, warmed goat cheese with pistachios, pickled beets, celery.

Wedge Salad | 9.5

Iceberg, tomato, blue cheese dressing, bacon, crispy fried onions.

Caesar | 9

Romaine, caesar dressing, shaved parmesan, croutons.

Salad Add-ons

Shrimp | 8
½ Salmon | 8
Full Salmon | 13
Chicken Breast | 8
4oz Steak | 8
8oz Steak | 13
Anchovies | 2

 


Appetizers


Mushroom Crepes | 12

Quinoa crepes filled with a blend of mushrooms in a bourbon 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.

Korean Smoked BBQ Broccoli & Cauliflower | 13  GF V

Tea smoked, tempura battered, fried, smothered in spicy gojuchang BBQ sauce, topped with toasted sesame seeds.

Fish Tacos | 14

Breaded barramundi served with shredded romaine, pickled carrots, avocado and sriracha aioli in a kohlrabi wrap.


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 chutney, fruit slices 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

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.

Pork Flatbread | 13

Milk braised pork, with apple sauce, shredded mozzarella and pickled carrots.

Featured flatbread of the day


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 wagyu beef served on a potato roll, with lettuce, tomato, and fried potato wedges with black garlic aioli. Add cheese | 2

Entrees


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.

Wasabi Miso Glazed Salmon | 26

Pan roasted salmon with a wasabi miso glaze served with farro risotto and a kohlrabi and beet slaw in a ginger aioli.

Featured Sustainable Seafood of the day | Market Price

Rack of Lamb | 30  GF

Pan roasted with a mint and malt vinegar jelly, leek and lima been cassoulet, pickled celery leaves and glazed carrots.

Roasted duck breast  |  30  GF

Crispy skin duck breast with sweet potato brulee, brussels sprout bruschetta with a cranberry and amarena cherry horseradish reduction.

Roasted Half Chicken | 30

Pan roasted Greene Acres organic pasture raised chicken breast, leg and thigh in an apricot brandy demi-glace, served with cornbread, leek, almond and apricot stuffing and sautéed greens.

Fried Chicken and Waffles | 24

Zaatar spiced fried chicken with sweet potato waffles, country gravy and kohlrabi beet slaw in a ginger aioli.

Vegetable Lasagna | 24  V

Layers of pasta, seasoned potatoes, gingered carrots, spinach, spicy roasted tomatoes, butternut squash and topped with cashew cheese. Served with a roasted red pepper coulis and sautéed mushrooms.

Stuffing & Vegetables | 24  V

Cornbread, leek, almond and apricot stuffing with red pepper coulis, brussels sprout bruschetta, sautéed greens, roasted pumpkin and cranberry relish.

Carrot Gnocchi & vegetables | 22

House made carrot gnocchi in a roasted garlic cream or marinara with sautéed greens and vegetables. Gnocchi add-ons: Shrimp 8, ½ Salmon 8, Full Salmon 13, Chicken Breast 8, 4oz Steak 8, 8oz Steak 13

SURF & TURF  | 72

8-10oz cold water lobster tail & 8oz filet mignon served with chef’s choice of potato and vegetable.


Steaks


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

PORTERHOUSE STEAK

USDA PRIME dry aged

38 oz steak for two | 106
76 oz steak for four | 212

COLD WATER LOBSTER TAIL ALA CART | 39

8-10 oz broiled, drawn butter, lemon

Compliments | 3

Au poivre sauce
Horseradish Cream sauce
Bearnaise sauce

Add Toppings

Gorgonzola Cheese | 4
Lump Crab Meat | 8


Sides


Sautéed Mushrooms &/or onions | 4  GF

Creamed Spinach | 4  GF

Sautéed leafy Greens | 4  GF

Sautéed or steamed Broccoli &/or Cauliflower | 4  GF V

Agave Glazed carrots | 4  GF V

Farro Risotto | 7

Mashed Potatoes | 4  GF

Fried Potato Wedges | 4  GF

Fried fingerling potatoes | 5  GF

Leek and Lima Bean Cassoulet | 5  GF

 

Baked Sweet Potato | 6  GF V

Add 2 for loaded with bacon, scallions and shredded cheddar cheese

Baked Potato | 4 GF V

Add 2 for loaded with bacon, scallions and shredded cheddar cheese

Roasted Brussels Sprouts | 7  GF

Topped with crispy pork belly.

Popcorn Grits | 6  GF

Topped with bleu cheese crumbles and pickled red peppers

Brussels Sprout Macaroni & Cheese | 7

With panko breading, crispy onion and bacon bits