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STARTERS

  • White bean agnolotti

    Hefeweizen cream, goat cheese

    8

  • Vermouth steamed Prince Edward Island mussels

    Fennel, basil, brioche toast

    8

SALADS

  • Red oak lettuce

    Chicken confit, roasted cauliflower,

    Humboldt Fog® goat cheese, herb buttermilk vinaigrette

    12

  • Seared bay scallops nicoise

    Haricots verts, marble potatoes,

    white balsamic vinaigrette

    16

  • Grilled beef tenderloin

    Spinach, pickled red onion, grilled corn,

    fried goat cheese, blueberry honey vinaigrette

    17

  • Arugula

    Hickory smoked butternut squash,

    shaved red onion, Bourbon candied pecans,

    apple cider vinaigrette

    9

ENTREES

  • Sweet corn cream linguine

    Prince Edward Island mussels, scallops, shrimp,

    Maryland blue crab

    19

  • Citrus honey glazed cajun shrimp

    Smoked cheddar grits, red onion marmalade

    14

  • Seared salmon

    Asiago potato leek menage, apple cider gastrique

    17

  • Smoked maitake & oyster mushrooms

    Chesnut barley acorn squash puree, pickled beets,

    Burgundy wine reduction

    13

  • Bourbon brined roasted chicken breast

    Corn cheddar spoon bread, butter beans,

    acorn squash, tarragon jus

    14

  • Pan fried haddock

    Creamy pickled beet slaw, warm mustard potato salad,

    Bourbon candied pecans

    18