~SMALL PLATES~
Butternut Squash Soup
Roasted Apple | Pumpkin Seed | Cinnamon
Chicken Soup
Barley | Celery | Carrot | Onion
French Onion Soup
Gruyere Gratin | Thyme
Maple Soy BBQ Ribs
House Smoked Pork Ribs | Sesame | Cucumber Slaw
"Popcorn" Gulf Shrimp
Sriracha Aioli | Crispy Vermicelli | Scallion
Cauliflower & Truffle Pizza
Fontina | Brussels Sprouts | Pickled Onion | Balsamic
~COMPOSED SALADS~
Heirloom Beet + Arugula Salad
Great Hill Bleu Cheese | Candied Kumquat
Toasted Sunflower Seed | Cara Cara Orange Vinaigrette
Vine Ripened Tomato + Burrata
Pickled Onion | Arugula | Aged Balsamic
Kale Caesar
Salt Cured Egg Yolk | Radish Lemon-Garlic + Anchovy Dressing
Mediterranean Salad
Heirloom Tomato | Kalamata Olive | Feta | Cucumber Chickpeas | Preserved Lemon | EVOO
Local Spinach + Apple Salad
Crystal Pear | 5 Spoke Creamery Cheddar Toasted Almond | Pickled Cranberry Cara Cara Orange Vinaigrette
Baby Romaine Cobb Salad
Tomato | Bacon | Cucumber | Egg | Bleu Cheese Avocado-Ranch Dressing
Add GRILLED Protein
Chicken 10 | Shrimp 13 | Salmon 14 | Skirt Steak 14
~MAIN EVENT~
Grilled Chicken Paillard
Baby Arugula | Shaved Parmesan | Tomato | Carrot Ciliegine Mozzarella | Chickpeas Chianti-Oregano Vinaigrette
Roasted Half Amish Chicken
Sweet Potato | Brussels Sprouts | Bacon
Apple-Thyme Jus
House Smoked BBQ Platter
BBQ St. Louis Ribs | 12 Hour Smoked Beef Brisket Yukon Gold Mashed Potato | Haricot Verts
Pistachio-Basil Crusted Salmon
Faroe Island Salmon | Blistered Cherry Tomato Zucchini | Mashed Potato | Lemon-Beurre Blanc
Pecan Crusted Chicken
Haricot Verts | Sweet Potato Puree Whole Grain Mustard Sauce
Warm Vegetable Market Bowl
Carrot | Broccoli | Red Quinoa | Baby Spinach Avocado – Lemon Vinaigrette
Steak "Frites"
“Long Island Cut” Sirloin” | Gruyere-Bleu Cheese Fondue
Haricot Verts | French Fries | Bordelaise Sauce
Boeuf A La Bourguignonne
Pan Seared Beef Tenderloin | Cremini Mushroom Pearl Onion | Carrot | Bacon Lardon | Potato Cognac Demi-Glace
~HANDHELD SANDWICHES~
Served on a Gluten Free Bun with Fries
Samburger
Grilled Angus | LTO
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
Roasted 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
