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Dinner Menu
Chef | Ryan Jaronik
Wine and Cocktail Menu

Marinated olives
lemon, thyme, bay leaf 4
Artisanal cheese board
from Saxelby Cheesemongers 12
Chicken liver pate
pickled vegetables, mustard, toast 6
Soup of the Day
6
Braised rabbit ravioli
chard, trumpet mushrooms, mustard froth 9
Organic mixed greens spiced walnuts, grilled apples, balsamic bleu cheese vinaigrette 7
Local beet salad
pistachios, pimiento goat cheese, beet greens,
sherry vinaigrette 7
Crispy shrimp tacos
spicy slaw, sriracha aioli 9
Pastrami spice crab cake truffled sauerkraut, hot pink mayo 9
Seared diver scallops cauliflower-almond puree, tandoori honey emulsion 9

Smoked cheese stuffed poblano black beans, yellow mole 12
Thai curried squash quinoa, sweet corn, seitan 12
Petit filet mignon
charred chile mashed, baby arugula chipotle reduction 17
Salmon
dill risotto, fresh tomato salsa, madras curry broth 14
Pork chop
truffled sooji, roasted Brussels sprouts
apple cider reduction 17
Grilled burger
on brioche 11
hand cut fries, chipotle catsup
add –
cheddar, bleu, goat, bacon, fried egg,
smoked mushrooms, grilled onions + 1ea.
Tandoori fried chicken collard greens, cornbread pudding,
vindaloo bbq 16