Menus
Menus
SHARED PLATES
Tavern cocktail sauce, shaved garden slaw
corn, cucumber and sweet pepper relish, lemon-caper aioli
pickled vegetables, warm bacon BBQ sauce, peppercorn ranch
grilled sourdough, marinated heirloom tomatoes, spiced almonds, citrus zest
crisp, flash-fried calamari, garden vegetables, caper berries, lemon aioli, cocktail sauce
lemon aioli, crisp potato hay
balsamic-glazed summer peaches, spiced red pepper relish, pistachios, grilled baguette
SALADS
crisp romaine, shaved Parmesan, ciabatta croutons, baby heirloom tomato
chopped iceberg and romaine lettuces, cucumber, Kurobuta pork belly, red onion, cherry tomatoes, shaved carrots, Cheddar cheese
baby kale, arugula, radicchio, watermelon, lime and orange zest, feta cheese, mint vinaigrette
PLATES
ale battered Atlantic cod,
crisp fries, tartar sauce, grilled lemon
chicken, garden vegetables, cremini mushrooms, peas, thyme-scented velouté, flaky pastry crust
baby kale, basil, confit heirloom tomato, summer corn, lemon-pesto cream
(10 oz) hand-cut chuck patty, lettuce, tomato, onion, pickle, choice of toppings, fries
grilled farmstead summer vegetables, basil and corn risotto, charred Roma tomato vinaigrette, shaved Manchego cheese
BLACKBOARD FEATURES
(10 oz) Sterling Angus Filet Mignon
(14 oz) New York Striploin
(17 oz) Veal Chop
Airline Chicken Breast
Whiskey Demi-glace
Béarnaise
Lemon Dill Cream
Lemon Pesto
Tomato Vinaigrette
Chimichurri
organic, non-GMO, from the remote and cold waters of the Faroe Islands
carefully daily sourced specialty seafood
(7-8 oz) drawn butter, lemon
SIDES
bacon, Cheddar, chives, sour cream
horseradish aioli
whipped butter
(optional) loaded: bacon, Cheddar, chives, sour cream
VG = Vegetarian | GF = Gluten Free | V = Vegan
*made with honey harvested from bee hives on our property
Prices subject to 20% service charge and appropriate sales tax.
Consumer Advisory: Many items on this menu contain ingredients that are not listed; please inform your server of any food allergies or dietary restrictions before you place your order. Consumption of raw or undercooked food may result in an increased risk of foodborne illness. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. Menu items inclusive of fish may contain bones and/or scales.