Dinner Menu

Asiago cheese crisp, fried leek hay (GF)

Gratinée of gruyere and provolone cheese

7-year aged Wisconsin cheddar cheese, chopped smoked bacon, caramelized shallot and balsamic vinaigrette, sourdough croutons, chives

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

Whipped feta cheese, green goddess dressing, pickled red onions, chopped toasted pistachios (GF) (V)

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, fried artichoke, 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; spiced plum & dried fig compote (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

Local green and white asparagus, 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 (GF)

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 (GF)

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

Creamy leeks and local peas, black beluga lentils, champagne beurre Blanc with trout roe; Watercress, shaved fennel and orange salad (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)

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

8oz

14oz

18oz