Winter Menu

Stuffed with Lemon Butter Oregano Breadcrumbs & Baked to Perfection

Breadcrumbs, Toasted Garlic, Italian Parsley and Fresh Lemon

A Curated Selection of Local Smoked Kielbasa, Prosciutto and Capicola Paired with Brie and Rustic Red Westminster Cheddar. Served with House-Made Cranberry Jam and Crisp Crostini.

Double Cream Brie Wrapped in Golden Puff Pastry and Topped with Warm Dates. Finishes with a Blueberry-Brandy Gastrique and Served with Crostini.

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

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

Baby Kale Tossed with Crispy Pancetta, Crumbled Feta and Fresh Pomegranate Seeds. Dressed in Vibrant Red Beet Vinaigrette.

with Entrée – $7

Spring Mixed Greens, Grape Tomatoes, Red Onion and Cucumber

Complimentary with Entrée

Grilled Chicken – $10

Grilled Shrimp – $14

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

Add Dry Bleu Cheese Crumbles – $1.50

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)

Sautéed Chicken Breast and Wild Mushrooms with Marsala Sauce

Sautéed Shrimp or Chicken Breast with Fresh Garlic, Lemon, Parsley, and White Wine Sauce. Served over House Made Linguine.

Crisp Sunchoke-Panko Crusted Chicken served with a Bright Red Cabbage Slaw and Fresh Grated Horseradish.

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

Hand Cut Prime 16oz. Ribeye Grilled to Order with Herb Butter. Served with a Baked Potato with Sour Cream and Chives. Topped with Beer Battered Onion Rings.

Grilled Venison Served with Funghi Misti, Miso Enriched Seasonal Mushroom Purée from 3rd Kingdom Farm. Finished with Chimichurri.

8oz. Loin, Wild Mushroom Burgundy Reduction

8 Oz. Wagyu Beef Patty, Provolone Cheese, Confit Mushrooms and Onions, Black Garlic Aioli, Toasted Brioche Bun. Served with Fries.

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

Pan Seared Scallops with Crispy Baby Kale Chips, Delicata Squash Purée and Fresh Pomegranate Seeds

Pan Seared North Atlantic Salmon set over a Silky Sunchoke Purée. Accented with Blueberry-Lavender Agrodolce.

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

House Made Ravioli Filled with Celery Root and Sweet Indonesian Crab. Gently Simmered in a Sage Buerre Noisette. Finished with Freshly Grated Nutmeg and Toasted Hazelnuts.

GF/Vegan. Oven Roasted Delicata Squash Filled with Red Beet Risotto and Spinach. Finished with Roasted Pumpkin Seeds.

Roasted Portobello Mushroom Sautéed Spinach and Swiss Cheese. Wrapped in a Puff Pastry and Baked. Served with Wild Mushroom Bechamel.