~SMALL PLATES~
French Onion Soup
Gruyere Gratin | Thyme
"Popcorn" Gulf Shrimp
Sriracha Aioli | Crispy Vermicelli | Scallion
Heirloom Tomato + Cucumber Gazpacho
Red Pepper | Sherry Vinegar | Cilantro
Cauliflower & Truffle Pizza
Fontina | Brussels Sprouts | Pickled Onion | Balsamic
Spicy Yellowfin Tuna Rice
Crispy Rice | Jalapeno | Avocado | Lime
~COMPOSED SALADS~
Heirloom Beet + Arugula Salad
Great Hill Bleu Cheese | Candied Kumquat
Toasted Sunflower Seed | Cara Cara Orange Vinaigrette
Chilled Watermelon + Feta
Basil Salt I Lemon | Extra Virgin Olive Oil Toasted Sunflower Seed
Cucumber + Gem Lettuce Caesar
Toasted Parmesan Panko | Salt Cured Egg Yolk Lemon-Garlic + Anchovy Dressing
Mediterranean Salad
Heirloom Tomato | Kalamata Olive | Feta | Cucumber Chickpeas | Preserved Lemon | EVOO
Baby Spinach + Strawberry Salad
Avocado | Goat Cheese | Purple Cabbage | Pistachio Citrus-Honey Vinaigrette
Baby Romaine Cobb Salad
Tomato | Bacon | Cucumber | Egg | Bleu Cheese Avocado-Ranch Dressing
Vine Ripened Tomato + Burrata
Pickled Onion | Arugula | Aged Balsamic
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 Half Amish Chicken
Roasted Sweet Corn-Squash-Tomato Hash
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
Warm Vegetable Market Bowl
Carrot | Broccoli | Red Quinoa | Baby 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 Flat Iron | Swiss | Caramelized Onion Shiitake Mushroom | Roasted Garlic Aioli
Summer Vegetable Sandwich
Roasted Portobello | Zucchini | Red Pepper | Balsamic Onion
Basil Aioli | Arugula | Stracciatella Cheese | Ciabatta
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
