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FINE DINING MENU

• Thursday, 2/15 - Saturday, 2/17-- 5.30p- close •

• Starters •

  • Roasted Beets

    $ 11.00

    with Blood Orange, Goar Cheese Cream, Fennel, Mint, Pickle Marsala and Radish

  • Spiced Lentils 'n' Pork rinds

    $ 11.00

    with Roasted Cabbage Cream, Reshampatti, Green Onion and a Farm Fresh Slow Cooked Egg

  • Pork Belli

    $ 15.00

    with Savory Bread Pudding, Tomato Relish and Maple

  • Pan Roasted Scallop in Lobster Bisque

    $ 15.00

    with Fennel, Radish, Green Onion and Sunflower Seeds

  • 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 •

  • Grilled Stuffed Trout

    $ Mkt

    with Green Beans, Brussels Sprouts, Grilled Onion, Garlic Custard and Tobacco Onions

  • Braised Pork Shoulder

    $ 29

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

  • Pan Roasted Monkfish

    $ MKT

    with Creamed Rice Cake, Mussels, Lamb Sausage, Turnips, Carrots, Tomato, Oregano and Brown Butter Crumble

  • Amish Organic Chicken Breast

    $ 27

    with Green Beans, Brussels Sprouts, Radish, Basil Custard, Green Onion and Perserved Lemon

  • Prime Rib Eye

    $ 36

    with Celery Root Puree with Green Beans, Pecans, Pickled Beets and Ramps, Blackberries and Thyme Honey

  • House Made Pumpkin Goat Cheese Tortellini

    $ 27

    with Broccolini, Hen of the Woods, Charred Green Onion, Pine Nuts, Red Eye Crumble and Tomato Relish

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant