Dinner Menu

gratinée of gruyere and provolone cheese

clams, shrimp, scallops, sweet corn, potatoes, and smoked bacon

Field lettuces, tomato, cucumber, carrot, red onion, choice of dressing (GF) (V)

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 (GF)

roasted red & golden beets, eggplant hummus, pistachios, mache, thyme and white balsamic reduction (GF) (V)

cocktail sauce, lemon, hot sauce

cocktail sauce, bacon horseradish sauce

drawn butter, Louise sauce, lemon (GF)

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

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

coconut, garlic, honey nut squash puree, apple and dried papaya compote

and Anson Mills smoked cheddar cheese grits. Served with red eye jus, and red onion marmalade (GF)

baked Maine lobster tail nuggets with Kerrygold garlic butter, brioche bread crumbs

Artisan Rosemary & sea salt focaccia, sourdough, cheddar jalapeno cornbread; agave, orange, vanilla butter; avocado oil with herbs

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

braided Philly Style, served with bacon horseradish ale dip

0.5 lb / 1.0 lb chimichurri, sweet Thai chili sauce

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

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

colossal crabmeat, asparagus, Hollandaise sauce, spinach and brie pearled couscous "risotto"

scallops, rock shrimp, mussels and clams in a creamy clam and parmesan 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

21 Day Dry Aged steak, caramelized shallot jus, truffle fries with Parmigiano Reggiano cheese, black truffle sea salt

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

Red Quinoa Tabbouleh, 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 (GF) (V)

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

8oz

14oz

16oz

(GF)