~SMALL PLATES~
French Onion Soup
Gruyere Gratin | Thyme
"Popcorn" Gulf Shrimp
Sriracha Aioli | Crispy Vermicelli | Scallion
Potato + Spring Leek Soup
North Country Apple Smoked Bacon | Spring Leek Chervil
Patatas Bravas
Yukon Gold Potato | Almonds | Roasted Garlic Aioli Saffron Tomato Sauce
Cauliflower & Truffle Pizza
Fontina | Brussels Sprouts | Pickled Onion | Balsamic
Chilled Crab "Cocktail"
Avocado | Orange | Bibb Lettuce | Tomato
Fried Broccoli
Crispy Broccoli + Pepperoni | Mascarpone
Crudite Bouquet
Baby Carrot + Tomato | Cucumber | Yellow Pepper Lemon Basil Dip
~COMPOSED SALADS~
Bibb Lettuce + Strawberry Salad
Toasted Sunflower Seeds | Shaved Carrot | Pecorino | Lemon Honey Vinaigrette
Whipped Burrata + Heirloom Cherry Tomato
Pine Nut Pesto | Pickled Red Onion
Gem Lettuce Caesar
Watermelon Radish | Parmesan Lemon-Garlic & Anchovy Caesar Dressing
Mediterranean Salad
Tomato | Kalamata Olive | Sorrento Lemon | Feta Cucumber | Chickpeas
Spring Harvest Salad
Spinach | Cara Cara Orange | Old Chatham Goat Cheese Warm Maple Bacon Vinaigrette
Romaine Cobb Salad
Tomato | Bacon | Cucumber | Egg | Blue Cheese Avocado Ranch Dressing
Add GRILLED Protein
Chicken 9 | Shrimp 11 | Salmon 12 | Skirt Steak 14
~MAIN EVENT~
Gulf Shrimp + GF Pasta
Zucchini | Pecorino | Basil Tomato – White Wine Sauce
Roasted Amish Chicken
Yukon Gold Mashed Potatoes | Asparagus Lemon – Thyme Jus
House Smoked BBQ Platter
BBQ St. Louis Ribs | 12 Hour Smoked Beef Brisket Yukon Gold Mashed Potato | Green Beans
Pecan Crusted Chicken
Haricot Vert | Roasted Garlic Mashed Potato Whole Grain Mustard Sauce
Boeuf A La Bourguignonne
Beef Tenderloin | Cremini Mushroom | Pearl Onion Bacon Lardon Potato | Cognac Demi-Glace
Warm Vegetable + Quinoa Bowl
Zucchini | Squash | Sweet Potato | Red Quinoa | Spinach Avocado – Lemon Vinaigrette
~HANDHELD SANDWICHES~
Served on a Gluten Free Bun with Fries
Samburger
Grilled Angus | LTO
Aged Cheddar Burger
Haystack Crispy Onion | ’32 Sauce
BBQ Rib "Wich"
House Smoked Hickory Ribs | Frizzled Onions Sticky Tennessee Bourbon Sauce
Steak Sandwich
Grilled Beef Tenderloin | Swiss | Caramelized Onion Shiitake Mushroom | Roasted Garlic Aioli
Veggie Burger
House Made (Red Lentil, Quinoa, Carrot) | Spinach Balsamic Onion | Avocado Ranch
add ons
Blue Cheese | Swiss | Aged Cheddar | American | Mozzarella | Caramelized Onion | Sauteed Mushroom $2 ea
Organic Fried Egg | Bacon | Avocado $2.25 ea
Gluten Free Bun $1
~SIDES~
SPINACH (Sauteed Or Creamed) 6
SAUTEED BROCCOLI 6
BUTTER ROASTED YUKON POTATO 7
MASHED POTATOES 6
FRENCH 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
