Dinner Menu

House made snapping turtle soup, dry sherry wine

Gratinée of gruyere and provolone cheese

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

Golden beets, red beets, candy cane beets, Petite Billy goat cheese, orange segments, blueberries, watermelon radish, baby spinach, toasted walnuts; lemon honey champagne vinaigrette (GF)

Mixed lettuces from the gardens at the Log Cabin, fresh herbs, heirloom tomatoes, cucumber, French Breakfast radish, sunflower sprouts, toasted pistachios, edible flowers, grilled local peach, basil oil, pickled shallots; strawberry champagne vinaigrette (GF) (V) Add butter-poached 4 oz. Maine lobster tail + 30

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; peach salsa (GF)

Shaved Virginia country ham, lump crabmeat, Swiss raclette cheese (GF)

Cocktail sauce, bacon horseradish sauce

Anson Mills yellow corn grits with applewood smoked English cheddar cheese, red eye gravy, crisp pancetta and tomatillo sweet corn basil salsa (GF)

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

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

Rosemary sea salt focaccia, Philadelphia soft pretzel, sourdough, and Indian naan flatbread, creamy butter, avocado oil with herbs and Maldon sea salt

Lime Rock Farms garden vegetables, salt roasted candy cane beets, charred red bell pepper, spiced hazelnuts with sesame seeds, cumin and smoked Spanish paprika; lemon olive oil (Vegan)

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

Hot honey, miso, and garlic glaze, ramen noodles, sweet and sour baby bok choy, red bell peppers, white beech mushrooms, and scallions in a ginger lime leaf broth

Moroccan couscous with mint, lemon, extra virgin olive; cucumber, tomato, feta cheese salad, grilled asparagus

Pan-seared fin fish, Middleneck clams, rock shrimp, mussels, Andouille sausage braised in a creamy Etouffee sauce, braised garden greens, red bell peppers, Imported Italian linguine, aromatic vegetables

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, Anson Mills creamy polenta with Manchego sheep milk cheese and lemon, classic ratatouille, braised Log Cabin garden greens (GF)

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

8oz

14oz

18oz