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FINE DINING MENU

• Thursday, 10/9 - Saturday, 10/10 5:00-9:00p •

• Appetizers •

  • Arancini

    $ 14.00

    Whole Pig BBQ with Mushrooms, Green Onions, Snapshot and a Sunny Side Up Farm Egg

  • Beets 'n'Berries

    $ 14.00

    with Cherries, Strawberries, Blueberries, Bacon, Mint, Pickled Onions, Grilled Onions and Tarragon

  • Tostada

    $ 13.00

    Braised Pork with fresh made tortilla, Goat Cheese Cream, Burnt Mushroom Refried Beans, Avocado, Tomato & Cilantro

  • Napa Cabbage Salad

    $ 12.00

    With Brussels sprouts, Avocado, Green Onions, Quick Pickled Onion, Perserved Lemon and Green Goddess Dressing

  • Romesco Sour Cream

    $ 12.00

    and Assorted Fresh Crudité

• main courses •

  • Halibut

    $ 34

    Pan Roasted, with Heirloom Tomatoes, Fried Okra and Green Tomato, Summer Squash, Roasted Red Pepper, Feta and Red Pepper Yogurt Hummus

  • King Klip

    $ MKT

    Nut Encrusted with Green Beans, Roasted Cauliflower, Red Onions, Shiso, Basil and Romesco Sour Cream

  • Chicken Breast

    $ 29

    Amish Organic Breast with Creamed Rice, Braised Greens, Cherry Tomatoes, Mushrooms, Preserved Lemon, Shallots and Basil

  • Braised Pork

    $ 34

    with Goat Cheese Cream, Beets, Turnips, Grilled Onion, Carrots, Sage and Pistachio

  • Rib Eye

    $ 44

    Prime Steak with Butternut Mozzarella Mashed Potatoes, Brussels Sprouts, Kale, Pickled Mushrooms, Apples, Pecans and a Farm Fresh Duck Egg

  • Spaghetti

    $ 32

    House-Made with Whoel Pig BBQ, hen of the Woods Mushrooms, Tomato, Collard Greens and Tuscan Kale

  • Vegetable Napolean of the Day

    $ 24

    an ever-changing compilation of our delicious roasted, sautéed, pureed, braised or fried vegetables & starches

Download Fine Dining Menu

-CHEF-
Pierre Gabant