The Goblin Market Restaurant

Pickled produce, mustard seed caviar and olive oil crostini.

Pesto cream cheese stuffed artichoke hearts, served with our sweet and hot mustard.

Lake meadows naturals eggs with white truffle Parmesan yolk, potato sticks and crispy prosciutto on leek nest.

Country fried, wild bear red eye gravy and arugula salad.

Blue crab meat, wild mushrooms, leeks, sherry, fresh tomato.

Panko dusted, lemon dill aioli, spicy remoulade and corn shoots.

Escargot sauteed in garlic, shallots and spinach, served with puff pastry and shitake mushroom, drizzled with a champagne cream sauce.

Caramelized onions in an Irish whiskey broth with homemade croutons, swiss and mozzarella cheese.

Pesto cream cheese, tempura batter, sweet and spicy mustard.

Aleppo pepper dusted gulf white shrimp, marcona almond, parsleyand arugula pesto, lemon chips, Pecorino Romanoand olive oil.

Lightly blackened salmon with a bleu cheese mousse and Benton's bacon gastrique.

Blackened with sauce veracruz and zenn farms micro sorrel.

Marcona almond crusted with a wild ramp salsa verde.

Sauteed mushroom and onion over spring mix with tomato, sprouts, almonds, Parmesan, cucumber, balsamic vinaigrette.

Pecan-curry chicken salad, spring mix, avocado, tomato, sprouts, cheddar.

Fresh snapper, peach-chive chutney, romaine, tomato, crouton, cucumber, onion, caesar dressing.

Turkey, bacon, artichoke hearts, egg, tomato, olives, sprouts, spring mix, cheddar, bleu cheese, almonds.

Twin fish cakes, mixed greens, tomato, cucumber, onion, sprouts, marcona almonds, peach-chive chutney.

Apples, candied walnuts, dried cranberries, raisins, mushrooms, sprouts, egg, honey mustard.

Blackened salmon, strawberry, spring mix, toasted coconut, balsamic vinaigrette.

Truffle and mushroom bechamel, sliced tomato, micro mustard greens.

Blackened, applewood-smoked Irish cheddar, applewood bacon, sweet onion jam.

Seared, Asian ginger garlic sauce, carrot cabbageand scallion slaw.

Roasted turkey, bacon, lettuce, tomato, gorgonzola mayo.

Chicken breast, spinach, red pepper, onion, mushroom, bacon, fontina, basil aioli, brioche bun.

North Atlantic salmon, basmati rice, grape tomato, celery, cucumber salad, dill vinaigrette.

Zellwood mushroom, spinach, red pepper, onion, asparagus, sprouts, gorgonzola mayo.

Green harissa, feta aioli, quick-pickled cucumber, arugula.

Ham, turkey, bacon, swiss, artichoke hearts, avocado, sprouts, lettuce, tomato, pesto mayo.

Tillamook, Vermont white cheddar, smoked cheddar, onion, smoked bacon, tomato-andouille jam.

Chicken breast, cashew crust, Brie mornay, cranberry-apple relish, brioche bun.

Pan-seared chicken breast, stuffed with Asiago, spinach, sun-dried tomato, garlicand cream cheese, with a madeira beurre blanc.

Date and pecan stuffing with apple and grain mustard sauce.

5 spice dusted and charred with an orange soy reduction and roasted maitake mushroom.

Ras-el-hanout dusted and grilled over shallot-date coulis with cilantro-mint chermoula.

Seasonal vegetables, linguine, choice of datil pepper pomodoro, chardonnay cream sauce or classic pesto.

16 Ounces char-grilled with soy-pineapple glaze and ginger pickled maitake.

12 Ounces certified Angus Beef char-grilled with wild ramp butter and charred onions.

Ancho dusted pan-seared carolina bone-in chop with milk stout demi and charred scallion.

Tender lamb rack, roastedand encrusted with fennel, mustard seedand roasted garlic, finished in a brandy-mint demi-glace.

Twin 4 Ounces medallions of certified Angus Beef tenderloin with Portobello, finished with gorgonzola-spinach-sun-dried tomato-shallot and a porcini bordelaise.