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Autumn 2017 Dinner Menu


Soups


Soup du Jour

Cup | Market Price    Bowl | Market Price

Butternut Squash Bisque

Cup | 5    Bowl | 7

Salads


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Beet Salad | 9

Pickled beets with spinach topped with honey ginger balsamic vinaigrette, warm goat cheese, pistachios and parsnip chips.

Kale Salad | 9

Kale with ginger turmeric dressing topped with bleu cheese, roasted butternut squash, craisins, orange segments, and sunflower seed, hemp and flax walnut brittle.

Grilled Romaine Salad | 9

Grilled romaine with oven dried tomato vinaigrette, hot spiced pickled radish, bleu cheese and sliced hard boiled egg.

 

Appetizers


Charcuterie Board | 18

Chef’s selection of cheeses and cured artisan meats, complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, homemade jam and crostini. Add pickled and preserved board | 8

Cheese & 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, crostinis and house made cheese.

Brie en Croute | 13

Brie cheese baked in a puff pastry topped with local honey and toasted almonds, served with seasonal chutney and crostini.

Mushroom Crepes | 12

Quinoa crepes filled with exotic blend of mushrooms in a bourbon parmesan cream.

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Pork Belly noodle broth bowl | 9

Fragrant and spicy pork belly broth, rice noodles, scallions, red peppers with crispy pork belly.

Pork Buns | 13

Crispy braised pork belly served on steamed buns with sriracha aioli, spicy pickled carrots and cucumbers, and shredded lettuce.

Entrees


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Grass-fed Rib Steak   |  30

Charcoal grilled Ribsteak served with roasted fall vegetables, and fall mashed potatoes.

Shrimp & Grits   |   24

Pan seared shrimp and chorizo sausage with sauteed fall greens and  popcorn grits with bleu cheese and pickled red peppers.

icons2Vegetable Lasagna    |   23

Roasted butternut squash, roasted tomatoes, ginger carrots, potatoes, spinach and oregano cashew cheese layered with pasta and red pepper coulis. Served with sauteed mushrooms and parsnip chips.

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Roasted duck breast  |  30

Roasted Duck breast with sweet potato brulee, roasted brussels sprouts and plum Worcestershire sauce.

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Sustainable seafood   |   market price

Bourbon peach glazed, popcorn grits, sauteed fall greens and caramelized butternut squash, brandied peach compote.

Rack of lamb
Half | 18     Full |  30

Rack of Lamb served with sweet potato gnocchi in a roasted garlic cream, roasted brussels sprouts, and a mint apple relish.

Pasture-raised chicken  |  25

Harrissa spiced chicken breast over almond and preserved lemon cous cous, sauteed fall greens, roasted butternut squash, apple, onion and brandied chicken demi glace.

Meat pie |  18

Organic grass-fed ground beef, potatoes, peas and carrots baked in a puff pastry with a side of homemade ketchup and sauteed fall greens.

Sides


Brussels Sprouts  |   5icons

Caramelized Brussels sprouts with roasted pork belly bits.

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icons2Roasted Fall Vegetables  |   5

A variety of fall vegetables including butternut squash, parsnips and carrots.

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Baked beans    |   5

Navy beans slow cooked with onions, leeks, tomatoes and sage.

iconsPopcorn Grits   |   5

Creamy popcorn grits topped with bleu cheese, scallions and pickled red peppers.