Dinner Menu

Baby red oak leaf lettuce, little gem, blonde frisée, pickled pears, sea salt pumpkin and sunflower seeds, shaved Compte cheese, roasted black grapes, Red Wine Mustard Vinaigrette (GF) (V)

Romaine lettuce, Log Cabin Caesar dressing, Parmigiano Reggiano cheese, herb croutons, imported olives, white anchovy

Gratinée of gruyere and provolone cheese

Sea clams, garden vegetables, light tomato and clam broth, shaved crisp prosciutto, potatoes and herbs (GF)

Extra Virgin olive oil (V)

Served with lemon, cocktail sauce, and hot sauce

Roasted oxtail sauce, chanterelle mushrooms, cider braised black beluga lentils, horseradish crème fraîche (GF)

Duck liver pate, salt roasted and pickled golden and red beets, pumpkin seeds, fried sage and kale, toasted pumpkin nut bread (GF)

Rosemary and black lava sea salt crust, aged balsamic pearls, shaved smoked gouda, crisp shallots, micro salad mix, hazelnut oil, hazelnut black pepper crostini

Hot honey garlic glaze, Anson Mills creamy grits with apple wood smoked English cheddar cheese; green apples, hazelnuts (GF)

Cocktail sauce, bacon horseradish sauce

Anson Mills smoked cheddar cheese grits. Charred, smoked onion, bourbon and bacon gravy

Baked Maine lobster tail nuggets, Kerrygold garlic butter, brioche bread crumbs

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

Cranberry walnut baguette, spiced pumpkin bread, sourdough, soft pretzel braid, Rosemary focaccia, maple Dijon thyme butter, avocado oil with herbs and Maldon sea salt

Wild rice and toasted wheat berries stuffing with dried apricots, cranberries, and golden raisins; Thumbelina carrots and parsnips, wilted kale, pomegranate coulis, lemon ginger walnuts (Vegan)

Huckleberry gastrique, parsnip purée, Thumbelina carrots, herb spaetzle, wilted greens

Organic pasture raised chicken and Thai basil dumplings, red curry chicken broth, coconut Jasmine rice, snow peas, carrots, scallions, pickled Thai chilis (SPICY)

Jumbo lump crabmeat, asparagus, Choron sauce, saffron risotto, micro beet greens (GF)

Saffron risotto, grilled broccoli, balsamic beets and cipollini onions, roasted red bell pepper aioli

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

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

8oz

14oz

16oz