— S T A R T E R S —
QUAIL & FOIE GRAS PÂTÉ
house made mustard, pickled red onions & golden beets, fig jam, bread
12
INDIAN NACHOS
tandoori pulled chicken, grated paneer, tikka masala chickpeas, cumin rice chips, cilantro pickled red onions
12
SPINACH, FETA & GOAT CHEESE EMPANADAS
indian spiced spinach & mustard greens, puff pastry, tandoori mayo
12
CRAB HUSHPUPPIES
blue lump crab meat, sweet corn, jalapeño jam, pickled jalapeños, creole remoulade
14
FRIED CALAMARI
eggplant caponata, capers, peppers, onions, olives, garlic, tomatoes with dijon aioli
12
TUNA TARTARE
avocado, red peppers, red onions, yuzu ponzu, cucumbers, jalapenos, cilantro
14
SOUP OF THE DAY
Market
Price
— S A L A D S —
POACHED PEAR
port wine poached pears, stilton, creamy walnut vinaigrette, toasted walnuts, aquaponic greens
12
MAPLE CURED SMOKED SALMON
bourbon barrel smoked, hard eggs, bagel croutons, capers, shaved red onion,
chive crème fraîche, aquaponic greens
11
FRIED GREEN TOMATO CAESAR
creamy caesar dressing, thin sliced country ham,
banyuls vinegar massaged kale, grated parmesan
11
GOAT CHEESE
garlic and herb whipped goat cheese, roasted butternut squash, aquaponic greens,
fig & balsamic vinaigrette
10
— M A I N S —
DUCK POT PIE
pulled duck legs with fingerling potatoes, carrots, celery, pearl onions, english peas
haricots verts, mushrooms, red peppers, fine chopped herbs, puff pastry
31
SALMON
stewed french green lentils, herb roasted cauliflower, green tomato chutney
29
SHORT RIBS
red wine & veal stock braised, weisenberger mills parmesan grits, bacon & brussels sprouts
32
PORK TENDERLOIN
bacon & sweet potato mash, brown butter sautéed haricots verts, curry & apricot cream
28
FILET
smashed fried fingerling potatoes, sautéed spinach, butternut squash puree
dijon sage demi-glace
42
ROMAN STYLE GNOCCHI
roasted mushrooms, porcini dust, braised fennel, olive tapenade
white wine truffle parmesan broth, spinach & marinated fennel salad
24
WILD BURGER
8oz’s ground (elk, bison, wagyu beef, wild boar), caramelized onions, habagardil pickles
pretzel bun, french fries
17
CHEDDAR & BACON 2
2oz FOIE GRAS 14
consuming raw or under-cooked meats, poultry, seafood, or eggs may increase your risk of food borne illness if you have certain medical conditions
split charges of $2 for salads & $5 for entrées apply for any split dishes - gratuity of 20% may be added to parties of 6 or more
EXECUTIVE CHEF – ZAC YOUNG