Summer 2017 Dinner Menu
Soup du Jour
Cup | Market Price Bowl | Market Price
Butternut Squash Bisque
Cup | 5 Bowl | 7
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.
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.
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.
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.
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.
Roasted duck breast | 30
Roasted Duck breast with sweet potato brulee, roasted brussels sprouts and plum Worcestershire sauce.
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.
Brussels Sprouts | 5
Caramelized Brussels sprouts with roasted pork belly bits.
A variety of fall vegetables including butternut squash, parsnips and carrots.
Baked beans | 5
Navy beans slow cooked with onions, leeks, tomatoes and sage.
Popcorn Grits | 5
Creamy popcorn grits topped with bleu cheese, scallions and pickled red peppers.