Chef | Ryan Jaronik
Wine
and Cocktail Menu
Marinated olives lemon, thyme, bay leaf 4
Artisanal cheese board from Saxelby Cheesemongers 12
Chicken liver pate pickled vegetables, mustard, toast 6
Soup of the Day 6
Braised rabbit ravioli chard, trumpet mushrooms, mustard froth 9
Organic mixed greens spiced walnuts, grilled
apples, balsamic bleu cheese vinaigrette 7
Local beet salad pistachios, pimiento goat cheese, beet
greens,
sherry vinaigrette 7
Crispy shrimp tacos spicy slaw,
sriracha aioli 9
Pastrami spice crab cake truffled sauerkraut,
hot pink mayo 9
Seared diver scallops cauliflower-almond puree,
tandoori honey emulsion 9
Smoked cheese stuffed poblano black
beans, yellow mole 12
Thai curried squash quinoa,
sweet corn, seitan 12
Petit filet mignon charred chile mashed, baby arugula chipotle
reduction 17
Salmon dill risotto, fresh tomato salsa, madras curry broth 14
Pork chop truffled sooji, roasted Brussels sprouts
apple cider reduction 17
Grilled burger on brioche 11
hand cut fries, chipotle catsup
add – cheddar, bleu, goat, bacon, fried egg,
smoked mushrooms, grilled onions + 1ea.
Tandoori fried chicken collard greens, cornbread pudding,
vindaloo bbq 16
|
