Dinner Menu

House made snapping turtle soup, dry sherry wine

Fresh basil, garlic croutons, parmesan cheese

Gratinée of gruyere and provolone cheese

Red and Golden beets, Petite Billy goat cheese, orange segments, blueberries, toasted walnuts, crisp parsnips, pickled red onions, orange blossom honey and balsamic dressing (GF) (V)

Fresh romaine lettuce, house made Caesar dressing, Parmigiano-Reggiano, herb seasoned croutons

Pulled duck leg confit, shaved Brussels sprouts, baby red flowering kale, baby arugula, crisp local orchard apples,dried cranberries, spiced pumpkin seeds, crunchy organic farro, maple walnut vinaigrette

Served with lemon, cocktail sauce, and hot sauce

Coconut basmati rice with white miso gochujang cream, mango and Asian pear salad, kimchi

Castelvetrano olive tapenade, shaved Parmigiano Reggiano, fried capers, Dijon aioli, rosemary focaccia crostini

Hot honey garlic glaze, Anson Mills creamy grits with apple wood smoked English cheddar cheese, local red Kuri spiced squash and apple, fried sage sprig (GF)

Citrus vinaigrette, shaved cucumber and radish, Maldon sea salt, EVOO (GF)

Cocktail sauce, bacon horseradish sauce

Anson Mills yellow corn grits with apple wood smoked English cheddar cheese, red eye gravy, crisp pancetta ham, citrus brown butter and green onions (GF)

Baked Maine lobster tail nuggets, Kerrygold Irish garlic butter, brioche toast points

Beef shin bone finished with herbs, fried capers, Maldon sea salt, crostini

Cheddar jalapeño cornbread, Philadelphia soft pretzel, sourdough, and Indian naan flatbread, creamy butter, avocado oil with herbs and Maldon sea salt

Spiced local red Kuri squash, crisp farro and black bean cake, Brussels sprouts, wilted Log Cabin Garden greens, toasted pumpkin seeds, cranberry cider gastrique (Vegan)

Cherry anise duck gastrique, wild rice and red wheat berry pilaf with golden raisins, Moroccan spiced baby carrots, French beans with toasted almonds

handmade pheasant leg sausage, sauerkraut, Yukon gold potato and celeriac puree, roasted Brussels sprouts, honey glazed baby carrots and pearl onions, Calvados cream sauce (GF)

Yukon golden potato and celeriac puree, grilled broccoli rabe, roasted baby beets, orange pomegranate coulis, toasted pistachios and crisp parsnips (GF)

Anson Mills yellow grits with applewood smoked English cheddar cheese, sweet corn and French beans, local cider and grain mustard pork jus, orange walnut gremolata (GF)

Black garlic lamb jus, parmesan polenta, French beans, spiced red Kuri squash (GF)

Drawn butter and lemon, Chef’s choice of daily sides (GF)

8oz

14oz

18oz