Spring 2018 Dinner Menu


Soups


Soup du Jour

Cup | 5    Bowl | 7

Carrot Cashew Ginger

Cup | 5    Bowl | 7

Crab bisque

Cup | 6    Bowl | 8

Salads


Kale Salad | 9

Kale, ginger turmeric dressing, goat cheese, pickled beets, grapefruit segments and flax cashew brittle.

Spring Salad | 9

Bibb lettuce, water cress, strawberry vinaigrette, sliced strawberries, bleu cheese crumbles and flax cashew brittle.

Wedge Salad | 9.5

Iceberg, tomato, blue cheese dressing, bacon, crispy fried onions.

Caesar | 9

Romaine, caesar dressing, shaved parmesan, croutons.

Grain Salad | 9  V

Sprouted mung beans, lentils, quinoa, and cous cous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.

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

A variety of three freshly baked sourdough breads served with compound butter and olive oil.

Brie en Croute | 14

Brie cheese baked in puff pastry, topped with local honey and toasted almonds. Served with seasonal jam, fruit and crostini.

Charcuterie Board | 18

Chef’s selection of cheeses and cured meats, complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, local honey and crostini. Add Pickled and Preserved Board | 8

Cheese and 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, crostini and house made cheese.

Vegan Flatbread | 13  V

Sautéed peppers, zucchini, onions and cherry tomatoes, topped with cashew cheese.

Traditional Flatbread | 9

Marinara sauce with shredded mozzarella and oregano.


Appetizers


Seafood Crepes | 14

Scallion crepes filled with shrimp, crab and lobster in a parmesan cream.

Pork Belly Buns | 14

Crispy spiced braised pork belly served in a steamed bao bun with shredded romaine, pickled carrots, and sriracha aioli.

Bacon Slab | 9  GF

Broiled bacon served with house made sauce.

Shrimp Cocktail | 16  GF

Colossal shrimp served with spicy cocktail sauce.

Buffalo Tofu Bites | 9  GF

Tea smoked tofu, fried and smothered in spicy gojuchang BBQ sauce served with bleu cheese and celery.

Scallops | 14  GF

Caramelized sea scallops with raspberry chipotle glaze.

Ahi Tuna Buns | 14

Pan seared ahi tuna in a steamed bao bun with shredded romaine, pickled carrots, pickled radish and wasabi aioli.

Crab Cake | 14

Pan seared jumbo lump crab cake with mango aioli on a bed of water cress.

Fish Tacos | 14

Breaded barramundi served with shredded romaine, pickled carrots, avocado and sriracha aioli in a lettuce wrap.


Pies & Burgers


Meat Pie | 18

Local grass fed ground beef, potatoes, carrots and peas, baked in puff pastry with house made ketchup and sautéed greens.

Chicken Pie | 18

Local Pasture raised chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney and sautéed greens.

Wagyu Burger | 15

Mud Pond Farms 8 oz. wagyu beef served on a roll with lettuce, tomato, and fried potato wedges with black garlic aioli. Add cheese | 2

Impossible Burger | 15  V

Vegan burger on a toasted bun with lettuce, tomato, onion, pickled beets, avocado and potato wedges with homemade ketchup.

Entrees


Shrimp and grits | 24  GF

Pan seared shrimp and house made chorizo sausage with sautéed greens, served over popcorn grits with blue cheese crumbles and pickled red peppers.

Salmon | 26

Pan roasted salmon with dill cream stuffed scallion crepe and grilled asparagus.

Rack of Lamb | 30  GF

Grilled with a mint and malt vinegar jelly, English peas, spring potatoes and carrot ribbons.

Roasted duck breast  |  30  GF

Crispy skin duck breast with soy glazed seasonal mushrooms, English peas and strawberries with a cranberry and amarena cherry horseradish reduction and mashed potatoes.

Roasted Half Chicken | 30

Pan roasted organic chicken breast, leg and thigh in a tarragon cream, with spring potatoes in an herb butter and grilled asparagus.

Fried Chicken | 24

Hot buttermilk fried spicy chicken with beet and potato salad, pickled carrots and radish with a buttermilk waffle.

 

Spinach Gnocchi & Vegetables | 22

House made spinach gnocchi in a roasted garlic cream or marinara with sautéed greens and seasonal vegetables. Gnocchi add-ons: Shrimp 8, ½ Salmon 8, Full Salmon 13, Chicken Breast 8, 4oz Steak 8, 8oz Steak 13

Vegan Entree | 22  GF  V

Miso glazed seasonal mushrooms and tempeh with English peas, strawberries, water cress, spring potatoes, fresh herbs and pickled carrots
and radish.

Eggplant Rollatini | 24

Eggplant, zucchini, tomato, hazelnut ricotta served over pappardelle pasta with marinara, shaved parmesan and asparagus.

Seafood Curry | 28  GF

Caramelized scallops and sautéed shrimp with rice noodles, broccoli, cauliflower, peppers, zucchini and spinach in a green coconut curry.

Vegan Curry | 22  GF  V

Broccoli, cauliflower, peppers, zucchini, snow peas and spinach in a green coconut curry with rice noodles.

 


Steaks


All of our USDA prime steaks are dry aged for 21 days & custom cut
Served ala carte

8 OZ. FILET MIGNON | 35.5

USDA Choice center cut

14 oz. NEW YORK STRIP STEAK | 51

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 CART | 39

8-10 oz broiled, drawn butter, lemon

Compliments | 3

Au poivre sauce
Horseradish Cream sauce
Bearnaise sauce

Add Toppings

Gorgonzola Cheese | 4
Lump Crab Meat | 8


Sides


Sautéed Mushrooms &/or onions | 4  GF

Creamed Spinach | 4

Sautéed leafy Greens | 5  GF

Sautéed or steamed Broccoli &/or Cauliflower | 4  GF V

Agave Glazed Carrots | 5  GF V

Mashed Potatoes | 4  GF

Fried Potato Wedges | 4  GF

Grilled Asparagus | 5

Spring potatoes | 5 GF

In an herb butter

Beet & potato salad | 4  GF V

Baked Potato | 4 GF V

Add 2 for loaded with bacon, scallions and shredded cheddar cheese

Popcorn Grits | 6  GF

Topped with bleu cheese crumbles and pickled red peppers