OUR MENU

starter

calamari

garlic-pepper oil. spicy red pepper aioli. 13

grilled brie

apple. pecans. brown sugar glaze. crostini. 14

shrimp cocktail

¼# gulf shrimp. spiced cocktail sauce. lemon. 10

crab cakes

celery root puree. rainbow carrots. bacon vinaigrette. 13

smoked ribs

spice rubbed. bourbon barbecue. scallion. 14-half. 26-full.

lobster nachos

chipotle créme. scallion. pico de gallo. 16

steak tartare

poached egg. crostini. mustard vinaigrette. 12

banana peppers

hot italian sausage. red sauce. parmesan. 11

french onion soup

rich broth. caramelized onions. gruyere. 7

big board

three meats. three cheeses. accoutrements. 28
~ also offered are three cheeses for 12 or three meats for 14 ~

salads

waldorf

green apple. candied walnuts. dried cranberries. celery. citrus ~ yogurt vinaigrette. 10

simple

arugula. goat cheese. simple vinaigrette. 6

caesar

romaine hearts. parmesan. caesar dressing. 9

wedge

iceberg. bacon. onion. tomato. blue cheese dressing. 9

land

pork chop

corn bread. apple butter. brussels sprouts. arugula. fennel. maple ~ sherry vinaigrette. 29

filet

mushroom risotto. green beans. caramelized onion demi. 35

lamb rack

brussels sprouts. malt vinegar. pecorino. crisp frites. 33

chicken

potato gnocchi. butternut squash puree. swiss chard. pomegranate molasses. 26

½# burger

jalapeno relish. greens. tomato. onion. cheddar. bacon. fries. 18

sea

pretzel crusted trout

cous cous. frisee. apple. goat cheese. bacon bits. 24

tuna

fried sticky rice. vegetable stir fry. peanuts. scallions. soy ~ curry glaze. 29

salmon

asparagus. red beet risotto. lemon aioli. 25

noodles

short rib

mushroom agnolotti. frisee. fromage blanc. caramelized onion demi. 29

linguine & clams

little neck clams. white wine. garlic herb butter. grilled lemon. 27

roasted red pepper fettuccine

sweet swiss chard. toasted almonds. goat cheese. 19

sides

potatoes au gratin.

mushrooms.

spinach.

fries.

brussels sprouts.

parmesan risotto .

a gratuity of 20% will be added to parties of six or more guests

consuming raw food items may result in foodborne illness at the consumer’s risk