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.

Salad Add-ons

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.

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


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


USDA Choice center cut


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.


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


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.