Fall 2018 Dinner Menu


Soup du Jour

Cup | 5    Bowl | 7

Sweet Potato & Apple  V GF

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, roasted butternut squash, dried cranberries, citrus segments, pickled beets, goat cheese, mixed nut and seed brittle.

Autumn Salad | 9.5  GF

Local mixed greens, cider vinaigrette, red onion, fresh apple slices, toasted pumpkin seeds,
smoked gouda.

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, local arugula, 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 | 2 Tuna | 8 Tempeh | 6

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.

Cheese and Vegetable Board | 17

Artisan cheeses, pickled, preserved and raw vegetables, seasonal spreads, nuts, assorted olives, fruit,local honey, crostini.

Vegan Flatbread | 13  V

Sauteed peppers, zucchini, onions, tomatoes, pesto, cashew cheese.

Seasonal Flatbread | Market Price

Daily feature.


Mushroom Crepes | 15

Quinoa crepes, mushrooms, bourbon cream, parmesan cheese.

Pork Belly Buns | 14

Braised pork belly, steamed bao bun, shredded romaine, pickled carrots, sriracha aioli.

Bacon Slab | 9.5  GF

Broiled bacon served with 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.

Fish Tacos | Market Price

Daily feature.

Baba Ghanoush | 9

Spiced creamy eggplant, tahini, olive oil, garlic, fresh vegetables, grilled naan.

Mac&Cheese | 10

Creamy smoked gouda cheese, roasted brussels sprouts, pork belly, breadcrumbs.


Wagyu Burger | 15

Mud Pond Farms 8 oz. wagyu beef, toasted National Bakery bun, lettuce, tomato, onion, fried potato wedges.

Impossible Burger | 15  V

Impossible burger, toasted National Bakery bun, lettuce, tomato, onion, fried potato wedges.

Salmon Burger | 16

Wild for Salmon burger, toasted National Bakery bun, lettuce, tomato, onion, lemon aioli, fried potato wedges.

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


Rack of Lamb | 30

Pan seared lamb, mint farro risotto, apple balsamic

Duck Breast | 30

Crispy skin duck breast, caramelized brussels sprouts, butternut squash puree, cranberry relish

Salmon | 26  GF

Pan seared salmon, maple glaze, brown rice and vegetable pilaf, garlic sautéed spinach.

Half Chicken | 30  GF

Roasted Greene Acres Farm chicken breast, leg and thigh, pan au jus, sweet potato hash, garlic sautéed broccoli.

Crab Cakes 29

Jumbo lump crab cakes, roasted garlic mashed potatoes, lemon aioli, roasted fall vegetables.

Stuffed squash | 24  GF  V

Roasted local Delicata squash, quinoa, almonds, roasted fall vegetables.

Shrimp and Grits | 25  GF

Pan seared Red Argentine sustainable shrimp, chorizo sausage, popcorn grits, bleu cheese crumbles, pickled red peppers, sautéed greens.

Sustainable Seafood | Market price

Featured sustainably caught seafood, Chef’s seasonal pairings.

Cauliflower Gnocchi | 22  GF  V

House-made cauliflower gnocchi, roasted fall vegetables, garlic cream sauce, marinara or pesto.

“Impossible” Meatloaf | 24

Impossible meatloaf, house-made spicy ketchup, smoked gouda, mashed potatoes, roasted fall vegetables.

Chicken Pie | 18

Local pasture raised 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
Lump Crab Meat | 8


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 Brussels Sprouts | 6  GF

Topped with bacon

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

Fried Potato Wedges | 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.