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FINE DINING MENU

• Wednesday, 12-13 - Saturday, 12/16 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 •

  • Pan Roasted Barramundi

    $ Mkt

    with Carrots, Turnips, Ginger, Perserved Lemon and Snapshot Hatch Chili Sauce

  • Braised Pork Shoulder

    $ 29

    with Stone Ground Grits, Blistered Tomatoes, Green Beans, Grilled Onions, Snapshot Hatch Chili Sauce and Green Onions

  • Herb Stuffed Trout

    $ Mkt

    with Green Beans, Artichokes, Mixed Olives, Tomato and Perserved Lemon

  • Amish Organic Chicken Breast

    $ 27

    with Turnips, Cauliflower, Brussells Sprouts, Spinach, Curry and Tomato

  • Prime Rib Eye

    $ 36

    with Mashed Potatoes, Green Beans, Brussels Sprouts, Green Onions, Bacon, Blue Cheese Bourbon Butter and Perserved Lemon

  • House Made Fettuccini

    $ 27

    with Mussels, Lamb Sausage, Black Trumpet Mushrooms, Green Onion and Tomato

  • Vegetable Napoleon of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant