Dinner Menu

cocktail sauce, lemon, hot sauce

cocktail sauce, bacon horseradish sauce

drawn butter, Louise sauce, lemon

wasabi tobiko, spicy cabbage and red pepper slaw, crisp wontons

baby arugula, Pecorino Romano cheese, imported extra virgin olive oil, pickled mustard seeds, crispy capers, cracked pepper, Maldon sea salt

Maple star anise glaze, Anson Mills creamy grits with smoked English cheddar cheese, carrot raisin slaw

Chimichurri, sweet Thai chili sauce

Andouille sausage; crayfish, garlic butter, creamy brie cheese

Gorgonzola beef jus, house made beef sausage with dried cherries; yam puree, pear and hazelnut compote

Anson Mills smoked chedder grits, red eye jus, red onion marmalade

field lettuces, tomato, cucumber, carrot, red onion, choice of dressing

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

tomato, cucumber, smoked bacon, blue cheese crumbles & blue cheese dressing

roasted red and golden beets, eggplant hummus, pistachios, mache, thyme and white balsamic reduction

artisan rosemary & sea salt focaccia, sourdough, cornbread; agave, orange, vanilla butter; avocado oil with herbs

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

bacon horseradish ale dip

Chimichurri & sweet Thai chili sauce (1lb)

House cured and mesquite smoked slab bacon in sticky hot honey ginger glaze, pockled daikon radish and carrots, fresh cilantro, salted roasted peanuts

6oz / 10oz

10oz / 14oz

16oz

lemon, oregano, garlic, olive oil; Tzatziki

smoked tomato coulis, Old Bay whipped potatoes, grilled asparagus, balsamic beets, basil pesto

lump crab meat, asparagus, Hollandaise sauce, spinach and brie pearled couscous "risotto"

scallops, rock shrimp and mussels in a creamy clam and Comte cheese sauce, imported linguine pasta, garden vegetables, fresh herbs

Lancaster County root beer barbecue glaze, Anson Mills grits with cheddar cheese, green bean bacon and sweet corn succotash, orange gremolata

caramelized shallot jus, truffle fries with Parmigiano Reggiano cheese & black truffle sea salt

Morel mushroom and edamame cognac cream sauce, Boursin polenta cakes, asparagus, baby carrots

Chick peas, sun-dried tomatoes, lemon zest, extra virgin olive oil; sautéed spaghetti cut zucchini, yellow squash and carrots with Opal basil, kale and baby arugula; sweet corn coulis

Baby Spinach & Red Oak Leaf salad; Marinated Peruvian white beans, dried apricots and cherries, goat cheese, Port wine vinaigrette