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Our Local Partners:

Bob’s Seafood, Companion Bakery, Double Star Farms, Fox River Dairy, Kaldi’s Coffee, Living Waters, Ozark Forest Mushrooms, Raincrow Ranch, Serendipity, Wenneman’s

LUNCH

2018 SUMMER MENU

  •    DRINKS AND COCKTAILS  7

    BLUEBERRY RUM SMASH

    blueberries, lemon juice, rum, ginger ale

     

    PIMM'S CUP

    Pimm’s No. 1 Cup, lemonade, lemon, cucumber

     

    TRADITIONAL BLOODY MARY

    house-made Bloody Mary, Tomolives

     

    AMERICANO

    Campari, sweet vermouth, club soda

     

    SLAM

    blood orange juice, sparkling wine

  •    APPETIZERS

    SOUP OF THE DAY  6

     

    CLASSIC FRENCH ONION SOUP 7

    brioche, gruyere

     

    SPRING PEA SOUP 6 V G

    crème fraiche, crispy chickpeas

     

    BAKED BLUEBERRY-TANGERINE BRIE 9 V

    hibiscus-merlot reduction, grilled baguette

     

    LOCAL CHARCUTERIE PLATE 14

    olive spread, pepperoncini, grilled bread

     

    PRINCE EDWARD ISLAND MUSSELS 14

    saffron risotto, clams, charred scallions

     

    SMOKED VEGETABLE POTATO CAKE 10

    lemon-tarragon crème fraiche

     

    REGIONAL ARTISAN CHEESES 12 V

    fig jam, tomato chutney, crusty bread

  •    SALADS

    CAESAR SALAD   9

    romaine hearts, herb brioche croutons, shaved Parmesan

    add chicken   4

    add shrimp   6

     

    AHI TUNA CRUDO 14 G

    Endive, cucumber, carrots, radish, white balsamic vinaigrette

     

    ROMAINE SALAD 10 V G

    burrata cheese, tomatoes, cucumber, onions, poppy seed croutons, creamy chive dressing

     

    GRILLED CHICKEN WALDORF 13 G

    herb-marinated chicken, tender butter bibb lettuce, grapes, apples, sweet candied walnuts

     

    DAILY 3 COURSE PRIX FIXE MEAL   25

    ask your server for details; cannot split or share

  •    ENTREES

    SEARED MUSCOVY DUCK 19 G

    huckleberry-citrus-glaze, green beans, marinated white beans

     

    BONE-IN CHICKEN BREAST 14

    lemon-garlic butter, toasted basil orzo, artichoke hearts, blistered tomatoes

     

    SEASONAL QUICHE 14

    fresh local ingredients; ask your server for details

     

    GRILLED EGGPLANT NAPOLEON 14

    Ozark Forest Mushrooms, roasted red peppers, goat-cheese, basil-mint oil

     

    SPRING ZUCCHINI, KALE & MUSHROOM 13 V

    creamy goat-cheese polenta, romesco sauce

     

    GRASS FED BEEF TENDERLOIN 18 G

    pink peppercorn, basic mashed potatoes, asparagus, choron sauce

     

    SUNKEN SNAPPER 18 G

    ginger basmati, lemongrass honey broth

  •    SANDWICHES

    sandwiches include choice of chips, caramelized cauliflower with toasted almond and honey drizzle, Brussels sprouts, or snap peas

     

    GRILLED PIMENTO CHEESE 12 V

    Ozark Forest Mushrooms, spinach, tomato soup dipping sauce

     

    TOASTED COPPA 14

    broccoli rabe pesto, sourdough, roasted peppers, mozzarella

     

    VEGETARIAN BURGER 14

    white wine brasied peppers-onion, vegan herb mayonaise

     

    RAINCROW RANCH BURGER 14

    house bacon, sunny side up egg, herb aioli, Marcoot Tipsy Cheddar cheese brioche roll

     

    COLD SMOKED SALMON 13

    pea tendrils, tomato, red onion, dill aioli

V - vegetarian          G - made without gluten-containing ingredients

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