Fall Menu

Stuffed with Lemon Butter Oregano Breadcrumbs & Baked to Perfection

Breadcrumbs, Toasted Garlic, Italian Parsley and Fresh Lemon

Hardwood Smoked Pork Belly served over Parsnip Purée with Pickled Red Onion and Cider Gastrique

Roasted Golden and Red Beets Sliced Thin and topped with Crumbled Goat Cheese, Candied Pecans, Pomegranate Molasses and Roasted Pumpkin Seed Oil

Sweet Lump Crab Cake with House Made Sweet Gherkin and Caper Tartar Sauce

Double Cream Brie Cheese topped with Caramelized Brace’s Orchard Bartlett Pears, Wrapped with Puffed Pastry and Baked until Golden Brown. Topped with House Made Honeycrisp Apple Butter and Served with Crostini

Pan Seared to perfection, served over Celery Root Purée, topped with Apple Fennel Slaw and Drizzled with Local Honey

Savory Broth, Caramelized Onions, House Made Croutons with Melted Swiss and Provolone Cheese

Chef’s Daily Preparation

Crisp Romaine Hearts, Shaved Parmesan Cheese, House made Croutons, Cracked Black Pepper, and Caesar Dressing

With Entrée – $6

Roasted Delicata Squash with Baby Arugula, Dried Cranberries, Toasted Pumpkin Seeds and Maple Vinaigrette

with Entrée – $7

Spring Mixed Greens, Grape Tomatoes, Red Onion and Cucumber

Complimentary with Entrée

Grilled Chicken – $7

Grilled Shrimp – $12

Dressings – Balsamic Vinaigrette, Lemon Herb Vinaigrette, Buttermilk Ranch, Creamy Bleu Cheese

Add Dry Bleu Cheese Crumbles – $1.50

Linguine with House Made Marinara or Garlic and Oil

with Hot Pepper Scampi or Spinach with Garlic and Olive Oil

Garlic and Chili Flakes

All Poultry Entrees are served with our house salad, choice of dressing, vegetable du jour, and choice of starch (rice du jour, potato du jour or seasoned fries)

Sautéed Chicken Breast and Wild Mushrooms with Marsala Sauce

Sautéed Chicken Breast with Fresh Garlic, Lemon, Parsley, and White Wine Sauce

Pecan and Panko Breaded Chicken Breast, Asian Pear Chutney and Dijon Maple Reduction

All Signature Steaks Entrees are served with our house salad, choice of dressing, vegetable du jour, and choice of starch (rice du jour, potato du jour or seasoned fries)

Pan Seared 8oz. Center Cut Filet Mignon Finished with Demi Glace

14 oz. Center Cut Black Angus with Gorgonzola Cheese and Balsamic Reduction

8oz. Loin, Wild Mushroom Burgundy Reduction

Served over Butternut Squash Sweet Potato Hash and Drizzled with Black Mission Fig and Port Reduction

8 Hour Braised Boneless Beef Short Rib, Smoked Gouda Cauliflower Purée, Rosemary Toasted Panko and Pomegranate Demi Glace

Sautéed Sweet Italian Sausage and Sweet Peas Simmered in a Boursin Cheese Béchamel tossed with Pappardelle Pasta

Fresh Mafalda tossed in a Velvety Brown Butter and Sage Cream Sauce, folded with Roasted Delicata Squash and Sweet Chunks of Poached Lobster. Finished with Crispy Pancetta

Sautéed Shrimp, Toasted Garlic, Lemon, White Wine and House Made Linguine

All Fish/Seafood Entrees are served with our house salad, choice of dressing, vegetable du jour, and choice of starch (rice du jour, potato du jour or seasoned fries)

North Atlantic Salmon, Mediterranean Farrow Salad and Basil Pistachio Pesto

Pan Seared , Roasted Pear, Red Beet Purée and Toasted Hazelnut Gremolata

Two Lump Crab Cakes served with House Made Sweet Gherkin and Caper Tartar Sauce

All Entrees are served with our house salad, choice of dressing, vegetable du jour, and choice of starch (rice du jour, potato du jour or seasoned fries)

Layered with Sautéed Spinach, Tomatoes and Fresh Mozzarella, then Baked and served over House Made Marinara

Roasted Portobello Mushroom Stuffed with Sautéed Spinach and Swiss Cheese Wrapped in Puff Pastry and Baked to Perfection, Finished with Wild Mushroom Béchamel