Fall 2019 Dinner Menu
Breads & Boards
Bread Platter | 5
Freshly baked sourdough breads, compound butter, infused olive oil.
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 | 14
Locally sourced seasonal squash with sweet potato puree, bacon roasted brussels sprouts, gorgonzola, and maple gastrique.
Tofu Bites | 10 V
Thai marinated fried tofu with miso glaze and carrot sticks.
Brie en Croûte | 16
Brie wrapped in puff pastry served warm with sage apple chutney, crostini, fresh fruit, honey and toasted almonds.
Mac and Cheese | 14
Cavatappi noodles with five cheese fondue, garlic panko and balsamic glaze.
Black Bean Hummus | 10 V
Black Bean hummus topped with tomatoes and garlic oil served with crudité and naan bread.
Bacon Slab | 9.5 GF
Broiled bacon, creamy steakhouse sauce.
Shrimp Cocktail | 17 GF
Colossal shrimp, spicy cocktail sauce, lemon.
Scallops | 15 GF
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Crab Cake | 16
Pan seared jumbo lump crab cake, bearnaise aioli.
Spinach & Artichoke Dip | 10
Creamed spinach, artichokes, parmesan, served warm, fresh vegetables, grilled naan.
Seafood Crepes | 14
Crab and shrimp, parmesan cream sauce, green onion crepes.
Sweet Potato Croquettes | 9
Sweet potato croquettes with apple crème fraiche.
Soup du Jour
Cup | 5 Bowl | 7
Crock of French Onion Soup 8
Savory broth topped with a homemade crouton and melted provolone cheese.
Add Homemade Roll with Butter | 1
Garden Salad | 9 GF
Local mixed greens, tomato wedges, cucumbers, pickled carrots, feta cheese, balsamic dressing.
Kale Salad | 10
Hydroponic local kale, ginger turmeric dressing, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Wedge Salad | 10
Iceberg, bleu cheese dressing, tomato, bleu cheese crumbles, bacon, crispy fried onions.
Caesar Salad | 9.5
Hydroponic local romaine, caesar dressing, shaved parmesan cheese, croutons.
Beet Carpaccio | 12 GF
Orange roasted red beets, orange segments, goat cheese, spiced nuts, apple slices, fresh spinach, cayenne honey, fresh sage.
Shrimp 9 | ½ Salmon 8 | Full Salmon 13 | 6 oz Chicken Breast 8 | 6oz Steak 10 | Anchovies 2 | Tempeh 6
Grass-Fed Burger | 15
Mud Pond Farms 8 oz. grass-fed beef, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Beyond Burger | 15 V
Plant-based 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.
Add cheddar, American, swiss, provolone, vegan cheese 2 | Add Avocado 1 | Substitute gluten free roll 1 | Substitute vegetables for fries 2
Lamb | 30 GF
Pan seared lamb with garlic goat cheese mashed potatoes, sautéed leafy greens, apple crème fraiche.
Salmon | 26
Pan seared salmon, chilled tomato dill cucumber salad, balsamic reduction.
Chicken | 28 GF
Orange ginger French-cut chicken breast with roasted butternut squash, stewed lentils, and herbed butter.
Scallops | 32
Pan seared sea scallops with sweet potato croquette, roasted brussels sprouts and maple gastrique.
Crab Cakes | 30
Jumbo lump crab cakes, roasted garlic mashed potatoes, lemon aioli, steamed broccoli.
Gnocchi | 22
Potato gnocchi with vegetable medley in marinara or garlic cream sauce.
Add-Ons: Shrimp 9 | 1/2 Salmon 8 | Full Salmon 13 | 6oz Chicken Breast 8 | 6oz Steak 10 | Tempeh 6
Shrimp and Grits | 25 GF
Pan seared Red Argentine sustainable shrimp, chorizo sausage, popcorn grits, bleu cheese crumbles, pickled red peppers, sautéed greens.
Stuffed Squash | 22 V GF
Butternut squash stuffed with stewed lentils, blanched cashews, maple gastrique and sautéed leafy greens.
All of our USDA prime steaks are dry aged for 21 days & custom cut Served ala carte
8 OZ. FILET MIGNON | 36
USDA Choice center cut
12 oz. NEW YORK STRIP STEAK | 51
USDA PRIME dry aged
22 oz. BONE-IN RIB STEAK | 54
USDA PRIME dry aged
USDA PRIME dry aged
38 oz steak for two | 108
SURF & TURF | Market Price
8-10oz cold water lobster tail & 8oz filet mignon served with chef’s choice of potato and vegetable.
COLD WATER LOBSTER TAIL ALA CARTE | Market Price
8-10 oz broiled, drawn butter, lemon
Compliments | 3.5
Au poivre sauce, Horseradish cream sauce, Bearnaise sauce.
Gorgonzola cheese 4 | Jumbo lump crab meat 8 | Bacon jam 6
Sautéed Mushrooms &/or Onions | 4 V GF
Sautéed or Steamed Broccoli &/or Cauliflower | 4 V GF
Creamed Spinach | 4
Sautéed Garlic Spinach | 4 V GF
Roasted Brussels Sprouts | 6 GF
Topped with bacon.
Baked Potato | 4 V GF
Loaded Baked Potato | 6 GF
Baked potato loaded with bacon, scallions, and cheddar cheese
Steakhouse Fries | 4 V GF
French Fries | 4 V GF
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.
Mac and Cheese | 6
Cavatappi noodles with five cheese fondue.