Dinner Menu

SOUPS AND SALADS

SWEET CORN & CRAB SOUP
drizzled with white truffle oil
cup 9 bowl 11.5

CHEF’S SOUP OF THE DAY
handcrafted from fresh ingredients
cup 6 bowl 9

HARVEST SALAD
frisée and arugula tossed in a white balsamic vinaigrette, red grapes, candied pecans, smoked blue cheese crumbles, red onion, crispy bacon GF
13

CLASSIC CAESAR SALAD
crisp romaine, classic Caesar dressing,peppered croutons, shaved parmesan
9 (add white anchovies 2)

BASIC MIX SALAD
assorted mixed greens, grape tomatoes,carrots, cucumbers, red wine vinaigrette GF
7

CHEF’S SELECTION OF CHEESES AND CHARCUTTERIE
Create your own medley of cured meats and artisanal cheeses. Selections change daily.
Single Selection Plate 7
2 Selection Plate 13
3 Selection Plate 19
4 Selection Plate 25
5 Selection Plate 31
6 Selection Plate 36

SALADSSTARTERS

OYSTERS ON THE HALF SHELL
(seasonal imported or local when available)
apple sake ginger mignonette and fresh chive
½ dz 12 or 1 dz 21

ROSEMARY AND MARSALA MUSSELS
PEI mussels, Marsala wine, fresh rosemary, shallot, garlic, butter, tomato, grilled bread
14

BANGIN’ SHRIMP
lightly fried, tossed in a spicy mayo, Asian spiced slaw
13

WARM CRAB DIP
crab meat, cream cheese, melted parmesan, crostini
13

WARM PIMENTO CHEESE SPREAD
panko bread crumbs, pickled jalapeños, tortilla chips
11

EGG IN A BASKET
locally made grilled focaccia bread, poached egg, sautéed foraged mushrooms and shallots, smoky red beet purée, Hawaiian lava salt and cracked pepper
11

CONE OF HAND CUT FRIES
curried chipotle ketchup dipping sauce
7
truffle oil, shaved parmesan, bistro aioli
9.5

ENTRĒES

SEA

TODAY’S LOCAL CATCH
Out of the water and to your plate!
Market Price

SHRIMP & GRITS
sautéed shrimp, red peppers and onions with goat cheese blue corn grits, smoked tomatillo, charred onion sauce, crispy tortilla strips GF
26

CRAB CAKES
two pan seared cakes, tri-color orzo pasta, baby spinach, feta cheese, sun dried tomato, smoked tomato remoulade
31

GRILLED SALMON
red quinoa, leeks, roasted butternut squash, swiss chard, blood orange gastrique GF
27

FOR THE YOUNGER CROWD
PASTA WITH BUTTER AND GRATED PARM
PASTA WITH CREAMY CHEESE SAUCE
CHICKEN TENDERS WITH HOUSE CUT FRIES
(all served with seasonal vegetable)
10

LAND

NY STRIP STEAK
10 oz cut seared and butter basted, thyme and Manchego cheese mash, roasted tomatoes, sautéed mushrooms and baby spinach, sherry and smoked paprika demi-glace GF
30

STEAK AND POMMES FRITES
grilled 8 oz flat iron steak, diablo demi-glace, fresh green beans, cracked pepper and sea salt steak fries, caramelized onion bistro sauce GF
24

ITALIAN MEATBALLS
slow cooked in a tomato Bolognese sauce, penne pasta, basil pesto, shaved pecorino cheese
24

CRISPY SKIN DUCK BREAST
adobo sweet potato risotto, cider braised collards, Oktoberfest beer sauce, crispy fried leeks GF
28

CORNISH GAME HEN
braised and seared Cornish hen, sautéed lemon gnocchi, arugula, toasted pecan, Scarborough Faire brown butter sauce
24

QUINOA CAKES
red quinoa, roasted garlic and rosemary cakes, roasted root vegetables, salt boiled tri-colored potatoes, butternut squash purée and saba
22 GF, vegan

*Maximum of 2 separate checks per table*
*GF indicates that an item is gluten free. Some additional items may be made gluten free with minor alterations.
*Consuming raw or undercoked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.