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FINE DINING MENU

• Wednesday, 1/10 - Saturday, 1/13-- 5.30p- close •

• Starters •

  • Pork Belli

    $ 15.00

    with Savory Bread Pudding, Tomato Relish and Maple

  • Napa Salad

    $ 14.00

    with Avocado, Fennel, Green Onion, Perserved Lemon and Green Goddess Dressing

  • Arancini

    $ 14.00

    with Mushrooms, Cotija and Snapshot Green Chili Sauce

  • Brussels Sprouts

    $ 11.00

    with Pears, House Pickled Onions, Gruyere, Missouri Pecans and Thyme Honey

  • Deviled Eggs

    $ 7.00

    Pimeto Cheese, Bacon Molasses and Pickled Onions

    Add Ortiz Anchovies to the top of each Egg +$3

  • Crispy Corn Bread

    $ 10.00

    with Bacon Jam, Chives and Honey Thyme Butter

• main courses •

  • Seafood Stew

    $ Mkt

    with Monkfish, Shrimp, Mussels, Bacon, Tomato, Fennel, Garlic and Creamed Rice Cake

  • Braised Pork Shoulder

    $ 29

    with Roasted Beets, Carrots, Roasted Fennel, Roasemary and a Farm Fresh Egg

  • Corn Fried Mahi Mahi

    $ MKT

    with Blood Orange, Celery, Tomato, Olives and Pimento Honey

  • Amish Organic Chicken Breast

    $ 27

    with House Made Lamb Sausage, Garlic, Mushrooms, Tomato, Basil, Brussels Sprouts, Turnips and Butternut Squash

  • Prime Rib Eye

    $ 36

    with Green Beans, Brussels Sprouts, Grilled Onions, Mashed Potatoes, Whipped Blue Cheese Butter and Tobacco Onions

  • House Made Fettuccini

    $ 27

    with Mushrooms, Bacon, Tomato, Shallots, Basil and Green Onion

  • Vegetable Napoleon of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant