Summer 2018 Dinner Menu


Soups


Soup du Jour

Cup | 5    Bowl | 7

Corn & Lemongrass  V GF

Light cream corn broth with fresh corn.   Cup | 5    Bowl | 7

Crab bisque

Cup | 6.5    Bowl | 8.5

Salads


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.

Salad Add-ons

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.


Appetizers


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.


Burgers


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.

Burger Add-ons

Add cheddar, american, swiss, provolone, vegan cheese 2     Substitute gluten free roll 1     Substitute mixed vegetables for fries 2

Entrees


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.


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

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
Lump Crab Meat | 8


Sides


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