~SMALL PLATES~
French Onion Soup
Gruyere Gratin | Thyme
"Popcorn" Gulf Shrimp
Sriracha Aioli | Crispy Vermicelli | Scallion
Butternut Squash Soup
Roasted Honey Crisp Apple | Pecorino Romano Pumpkin Seed
Cauliflower & Truffle Pizza
Fontina | Brussels Sprouts | Pickled Onion | Balsamic
Caramelized Brussels Sprouts
Shaved Parmesan | Bacon | Toasted Sunflower Seed Roasted Apple | Balsamic Glaze
~COMPOSED SALADS~
Heirloom Beet + Arugula Salad
Great Hill Bleu Cheese | Candied Kumquat
Toasted Sunflower Seed | Cara Cara Orange Vinaigrette
Honey Roasted Delicata Squash
Tuscan Kale | Rosemary Goat Cheese | Crispy Red Quinoa Fig-Hazelnut Vinaigrette
Broccoli + Cucumber Caesar
Salt Cured Egg Yolk | Lemon-Garlic + Anchovy Dressing
Mediterranean Salad
Tomato | Kalamata Olive | Feta | Cucumber Chickpeas | Preserved Lemon | EVOO
Baby Spinach + Honeycrisp Apple Salad
5 Spoke Creamery Cheddar | Purple Cabbage Pumpkin Seed | Pickled Raisins + Cranberries Maple- Aged Sherry Vinaigrette
Baby Romaine Cobb Salad
Tomato | Bacon | Cucumber | Egg | Bleu Cheese Avocado-Ranch Dressing
Add GRILLED Protein
Chicken 9 | Shrimp 12 | Salmon 12 | Skirt Steak 14
~MAIN EVENT~
Grilled Chicken Paillard
Baby Arugula | Shaved Parmesan | Tomato Ciliegine Mozzarella | Chickpeas | Chianti-Oregano Vinaigrette
Roasted Amish Chicken Breast
Yukon Gold Mashed Potatoes | Haricot Vert Lemon – Thyme Jus
House Smoked BBQ Platter
BBQ St. Louis Ribs | 12 Hour Smoked Beef Brisket Yukon Gold Mashed Potato | Haricot Vert
Pistachio-Basil crusted Salmon
Faroe Island Salmon | Preserved Roma Tomato Mashed Potato | Kalamata Olive | Caper | Spinach Emulsion
Pecan Crusted Chicken
Haricot Vert | Sweet Potato Puree Whole Grain Mustard Sauce
Boeuf A La Bourguignonne
Beef Tenderloin | Cremini Mushroom | Pearl Onion Bacon Lardon | Potato | Cognac Demi-Glace
Warm Vegetable Market Bowl
Zucchini | Squash | Sweet Potato | Red Quinoa | Spinach Avocado – Lemon Vinaigrette
Steak "Frites"
8oz. “Long Island Sirloin” | Gruyere-Bleu Cheese Fondue
Hand Cut Kettle Chips | Bordelaise Sauce
~HANDHELD SANDWICHES~
Served on a Gluten Free Bun with Fries
Samburger
Grilled Angus | LTO
Aged Cheddar Burger
Haystack Crispy Onion | ’32 Sauce
Turkey + Swiss Burger
Red Lentil | Carrot | Spinach
Balsamic Onion | Garlic-Lemon Aioli
Steak Sandwich
Grilled Beef Tenderloin | Swiss | Caramelized Onion Shiitake Mushroom | Roasted Garlic Aioli
Housemade Quinoa Veggie Burger
Red Lentil | Carrot | Spinach | Balsamic Onion
Garlic-Lemon Aioli
add ons
Bleu Cheese | Swiss | Aged Cheddar | American | Mozzarella | Caramelized Onion | Sauteed Mushroom $2.25 ea
Organic Fried Egg | Bacon | Avocado $2.25 ea
~SIDES~
SPINACH (Sauteed Or Creamed) 6
SAUTEED BROCCOLI 6
ROASTED YUKON POTATO 7
MASHED POTATOES 6
SWEET POTATO FRIES 7
FRENCH FRIES 6
CRISP YUKA FRIES 7
PARMESAN TRUFFLE FRIES 7
20% gratuity added to parties of 8 or more guests
If you or any of your guests have allergy or dietary restrictions, please inform your server or management
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Your Hosts – Peter | Karen | David | Nick
Executive Chef – Robb Garceau
Thank you for your patronage
