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.

Salad Add-ons

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.

Burger Add-Ons

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


USDA Choice center cut


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.


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


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.