Spring 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.
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.

Mushroom Flatbread | 14

Local mushrooms, goat cheese, balsamic, roasted shallots, rosemary, mozzarella cheese.


Appetizers


Calamari | 10

Cornmeal flour dusted calamari, banana peppers, pickled vegetables, lemon aioli or marinara sauce.

Bacon Slab | 9.5  GF

Broiled bacon, house-made sauce.

Shrimp Cocktail | 17 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.

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.

Mac&Cheese | 12

Creamy smoked gouda cheese, jumbo lump crab, roasted red peppers, toasted Ritz cracker bread topping.

Spinach & Artichoke Dip  | 10

Creamed spinach, artichokes, parmesan, served warm, fresh vegetables, grilled naan.

Impossible Meatballs  | 12 V

Plant-based Impossible meatballs, marinara.

Mushroom Crepes | 12

Local mushrooms, bourbon cream sauce, quinoa crepes.

Seafood Crepes | 14

Mussels, crab, shrimp, lobster, parmesan cream sauce, quinoa crepes.

Mac&Cheese | 12

Creamy smoked gouda cheese, jumbo lump crab, roasted red peppers, toasted Ritz cracker bread topping.


Soups


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 | 1


Salads


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

Romaine, caesar dressing, shaved parmesan cheese, croutons.

Pickled Vegetable & Noodle Salad | 10

Rice noodles mixed with pickled vegetables in a black garlic ponzu with fresh broccoli and kale.

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 2 | Tempeh 6


Burgers


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 Avocado 1
Substitute gluten free roll 1
Substitute mixed vegetables for fries 3

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

Entrees


Lamb | 30 GF

Pan roasted lamb loin, local mushroom risotto, sweet pea puree, port wine reduction.

Duck Breast | 30  GF

Crispy skin duck breast, fennel onion confit, red cabbage puree, ginger orange marmalade.

Salmon | 26  GF

Pan seared salmon, citrus ginger glaze, lentil dill cucumber salad, grilled asparagus.

Chicken | 28  GF

French cut chicken breast, apricot glaze, potato hash with asparagus
and peas.

Scallops | 32

Pan seared scallops, rice noodles, curry, peppers, zucchini, spring peas and yellow squash.

Pasta Primavera | 22 V

Linguini, peppers, zucchini, spring peas and yellow squash,
light marinara.

Add Impossible meatballs 8 | Shrimp 8 | 1/2 Salmon 8 Full Salmon 13Chicken Breast 8 | 8oz Steak 13

Crab Cakes | 30

Jumbo lump crab cakes, roasted garlic mashed potatoes, lemon aioli, garlic sautéed spinach.

Shrimp and Grits | 25  GF

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

Shrimp and Grits | 25   GF

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

Stuffed Cabbage | 24   V

Cabbage stuffed with Impossible plant-based meat, rice and vegetables served in marinara.

Barramundi | 28   GF

Beer battered barramundi, French fries, coleslaw, tartar sauce.

Gnocchi | 22

House-made kale gnocchi, peppers, zucchini, spring peas, yellow squash and spinach, garlic cream sauce, marinara or roasted red pepper pesto.

Add Impossible meatballs 8 | Shrimp 8 | 1/2 Salmon 8 Full Salmon 13Chicken Breast 8 | 8oz Steak 13


Steaks


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

Add Oscar Style | 12 
Crabmeat, bearnaise, asparagus

12 oz. NEW YORK STRIP STEAK | 49

USDA PRIME dry aged

22 oz. BONE-IN RIB STEAK | 52

USDA PRIME dry aged

PORTERHOUSE STEAK

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.

COLD WATER LOBSTER TAIL ALA CARTE | 39

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


Sides


Sautéed Mushrooms &/or onions | 4  GF

Sautéed or steamed Broccoli  | 4  V GF

Creamed Spinach | 4

Sautéed Garlic Spinach | 4  V GF

Grilled Asparagus | 5  V GF

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.