Summer 2018 Dinner Menu
Soup du Jour
Cup | 5 Bowl | 7
Corn & Lemongrass V GF
Light cream corn broth with fresh corn. Cup | 5 Bowl | 7
Cup | 6.5 Bowl | 8.5
Kale Salad | 9.5
Kale, ginger turmeric dressing, herbed goat cheese, cumin roasted cauliflower, blueberries, peaches, corn, cucumber and pistachio crumbles.
Summer Salad | 9.5 GF
Mixed greens, roasted tomato vinaigrette, feta cheese, blueberries, cherry tomatoes, corn and a gluten free blueberry corn muffin.
Wedge Salad | 9.5
Iceberg, tomato, bleu cheese dressing, bacon, crispy fried onions and bleu cheese crumbles.
Caesar Salad | 9.5
Romaine, caesar dressing, shaved parmesan, croutons.
Caprese Salad | 10 GF
Burrata and heirloom tomatoes with basil pesto, extra virgin olive oil, balsamic reduction and maldon salt.
Shrimp | 9 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.
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.
Cheese and Vegetable Board | 17
Chef’s selection of cheeses and a variety of pickled, preserved and raw vegetables. Complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, local honey and crostini.
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.
Seafood Crepes | 15
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 | 9.5 GF
Broiled bacon served with house made sauce.
Shrimp Cocktail | 16 GF
Colossal shrimp served with spicy cocktail sauce.
Buffalo Tofu Bites | 9 GF
Fried tofu smothered in spicy gojuchang BBQ sauce served with bleu cheese and celery.
Scallops | 15 GF
Caramelized sea scallops with raspberry chipotle glaze.
Crab Cake | 15
Pan seared jumbo lump crab cake with mango aioli on a bed of greens.
Fish Tacos | 14
Breaded barramundi served with shredded romaine, pickled carrots, avocado and sriracha aioli in a lettuce wrap.
Coconut Shrimp | 15 GF
Coconut battered shrimp, fried with a horseradish honey mustard.
Wagyu Burger | 15
Mud Pond Farms 8 oz. wagyu beef served on a toasted bun with lettuce, tomato, onion and fried potato wedges with black garlic aioli.
Impossible Burger | 15 V
Vegan burger on a toasted bun with lettuce, tomato, onion, pickled beets, avocado and fried potato wedges with homemade ketchup.
Black Bean Burger | 15 V
Black bean burger on a toasted bun with lettuce, tomato, onion, avocado, grilled pineapple, sriracha aioli and fried potato wedges with homemade ketchup.
Salmon Burger | 16
Salmon burger on a toasted bun with lettuce, tomato, onion and blueberry maple aioli and fried potato wedges with homemade ketchup.
Add cheddar, american, swiss, provolone, vegan cheese 2 Substitute gluten free roll 1 Substitute mixed vegetables for fries 2
Chicken Pie | 18
Local pasture raised chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney and mashed potatoes.
Shrimp and grits | 25 GF
Pan seared shrimp and chorizo sausage with sautéed greens, served over popcorn grits with blue cheese crumbles and pickled red peppers.
Salmon | 26 GF
Pan roasted salmon with a carrot rice fritter, corn, blueberry, peach salsa, and sautéed green beans.
Crab Cakes | 29
Pan seared jumbo lump crab cakes with mango chili cream, corn on the cob, sautéed green beans and fried potato wedges.
Rack of Lamb | 30
Pan seared lamb with blueberry balsamic reduction, served over spinach gnocchi with a choice of marinara or garlic scape pistachio pesto, and sautéed green beans.
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 peach bourbon cream with poached peaches, sautéed broccoli and a beer battered potato pancake.
Spinach Gnocchi & Vegetables | 22
House made spinach gnocchi in a garlic scape pistachio pesto 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 | 24 V
Miso glazed seasonal mushrooms and tempeh with corn, blueberries, leafy greens, lemon tahini sauce, fresh herbs and pickled carrots.
Vegetarian | 24
Jalapeno hushpuppies with mango chili cream, sautéed greens and corn with a vegetable and rice stuffed bell pepper.
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 | 49
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.
COLD WATER LOBSTER TAIL ALA CARTE | 39
8-10 oz broiled, drawn butter, lemon
Compliments | 3.5
Au poivre sauce
Horseradish Cream sauce
Gorgonzola Cheese | 4
Lump Crab Meat | 8
Sautéed Mushrooms &/or onions | 4 GF
Creamed Spinach | 4
Sautéed or steamed Broccoli &/or Cauliflower | 4 GF V
Mashed Potatoes | 4 GF
Fried Potato Wedges | 4 V GF
French Fries | 4 V
Popcorn Grits | 6 GF
Topped with bleu cheese crumbles and pickled red peppers
Corn on the cob | 4 GF
With lime chili salt and cilantro butter
Roasted Beets 6 GF
With preserved lemon crème fraiche and pistachio crumbles.
Green Beans 6 GF
With toasted almonds
Jalapeno Hushpuppies 7
With Mango chili cream