Freshly baked sourdough breads, compound butter, infused olive oil.
Artisan cheeses, cured meats, seasonal spread, nuts, assorted olives, fruit, local honey, crostini.
Artisan cheeses, pickled, preserved and raw vegetables, seasonal spreads, nuts, assorted olives, fruit, local honey, crostini.
Sauteed peppers, zucchini, onions, tomatoes, pesto, cashew cheese. Vegan
Locally sourced seasonal squash with sweet potato puree, bacon roasted brussels sprouts, gorgonzola, and maple gastrique.
Thai marinated fried tofu with miso glaze and carrot sticks. Vegan.
Brie wrapped in puff pastry served warm with sage apple chutney, crostini, fresh fruit, honey and toasted almonds.
Cavatappi noodles with five cheese fondue, garlic panko and balsamic glaze.
Black Bean hummus topped with tomatoes and garlic oil served with crudité and naan bread.
Broiled bacon, creamy steakhouse sauce.
Colossal shrimp, spicy cocktail sauce, lemon.
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Pan seared jumbo lump crab cake, bearnaise aioli.
Creamed spinach, artichokes, parmesan, served warm, fresh vegetables, grilled naan.
Crab and shrimp, parmesan cream sauce, green onion crepes.
Sweet potato croquettes with apple creme fraiche.
Savory broth topped with a homemade crouton and melted provolone cheese.
Local mixed greens, tomato wedges, cucumbers, pickled carrots, feta cheese, balsamic dressing.
Hydroponic local kale, ginger turmeric dressing, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Iceberg, bleu cheese dressing, tomato, bleu cheese crumbles, bacon, crispy fried onions.
Hydroponic local romaine, caesar dressing, shaved parmesan cheese, croutons.
Orange roasted red beets, orange segments, goat cheese, spiced nuts, apple slices, fresh spinach, cayenne honey, fresh sage.
Mud Pond Farms 8 oz. grass-fed beef, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Plant-based Burger, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Local grass-fed buffalo burger, bacon jam, toasted National Bakery bun, lettuce, tomato, onion, steakhouse fries.
Pan seared lamb with garlic goat cheese mashed potatoes, sautéed leafy greens, apple crème fraiche.
Pan seared salmon, chilled tomato dill cucumber salad, balsamic reduction.
Orange ginger French-cut chicken breast with roasted butternut squash, stewed lentils, and herbed butter.
Pan seared sea scallops with sweet potato croquette, roasted brussels sprouts and maple gastrique.
Jumbo lump crab cakes, roasted garlic mashed potatoes, lemon aioli, steamed broccoli.
Potato gnocchi with vegetable medley in marinara or garlic cream sauce.
Pan seared Red Argentine sustainable shrimp, chorizo sausage, popcorn grits, bleu cheese crumbles, pickled red peppers, sauteed greens.
Butternut squash stuffed with stewed lentils, blanched cashews, maple gastrique and sauteed leafy greens.
USDA Choice center cut.
USDA PRIME dry aged.
USDA PRIME dry aged.
Au poivre sauce, Horseradish cream sauce, Bearnaise sauce.
Cavatappi noodles with five cheese fondue.
Creamy popcorn grits topped with bleu cheese crumbles and pickled red peppers.
Creamy popcorn grits topped with bleu cheese crumbles and pickled red peppers.
Baked potato loaded with bacon, scallions, and cheddar cheese.
Topped with bacon.
Savory broth topped with a homemade crouton and melted provolone cheese.
Bowl of Soup du jour and Half Garden or Caesar Salad.
Chopped iceberg lettuce and local mixed greens, topped with bleu cheese crumbles, tomato, bacon bits, boiled egg, avocado, and 4 oz grilled local, organic chicken breast.
Bowl of Soup du jour and Half Garden or Caesar Salad.
Iceberg, tomato, bleu cheese crumbles, bleu cheese dressing, bacon, crispy fried onions.
Hydroponic local kale, ginger turmeric dressing, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Chopped iceberg lettuce and local mixed greens, topped with bleu cheese crumbles, tomato, bacon bits, boiled egg, avocado, and 4 oz grilled local, organic chicken breast.
Local hydroponic mixed greens, tomato wedges, cucumbers, pickled carrots, feta cheese, balsamic dressing.
Red kidney beans, tomatoes and corn cooked with our house chili spice blend, served over basmati rice. Topped with sour cream and shredded cheese.
Stir fried vegetable rice with fried miso glazed tempeh and broccoli.
Rice noodles, broccoli, seasonal vegetables in a curry topped with sprouted grains.
Creamed spinach, artichokes, parmesan, served warm, fresh vegetables, grilled naan.
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Broiled bacon, creamy steakhouse sauce.
Colossal shrimp, spicy cocktail sauce, and lemon.
Black bean hummus topped with tomatoes and garlic oil served with fresh vegetables and grilled naan.
8oz local grass-fed beef burger, on a toasted bun with lettuce, tomato, and onion.
Plant-based burger on a toasted bun with lettuce, tomato, and onion.
Local grass-fed buffalo burger, toasted National Bakery bun, lettuce, tomato, and onion.
USDA Choice center cut.
USDA PRIME dry aged.
USDA PRIME dry aged.
Bowl of soup du jour and your choice of half classic sandwich.
Fresh roasted, sliced turkey breast, with tomato, lettuce, mayo and bacon.
Free-range chicken, fresh grapes, celery and red onions with lettuce.
Sustainably sourced albacore tuna with onion and celery. Served with lettuce and tomato.
Crispy bacon, lettuce, tomato and mayo on your choice of toasted bread.
Fresh roasted, sliced turkey breast, coleslaw, Russian dressing, and Swiss on homemade horseradish rye bread.
Miso glazed Salmon, coleslaw and pickled veggies, on a National Bakery roll.
Black bean hummus, romaine lettuce, roasted beets, pickled carrots and peppers with cucumbers on a wrap.
Sliced beef tenderloin on a toasted National Bakery roll with sautéed onions, provolone and horseradish cream.
Breaded chicken cutlet topped with spicy mayo, avocado, pickled red onion and romaine on a National Bakery roll.
Marinated grilled chicken with bacon, Swiss and honey mustard on a homemade pretzel roll.
Cheddar, provolone and Cooper cheese on white bread.
Marinated grilled chicken with stir fry vegetable rice and steamed broccoli.
Maple bourbon glazed salmon with herb cream cheese stuffed crepes and sautéed spinach.
Grilled beef tenderloin with roasted garlicmashed potatoes and seasonal vegetables.
Jumbo lump crab cake, garlic roasted mashed potatoes, bearnaise aioli, and steamed broccoli.
Pan seared red shrimp and chorizo sausage with sauteed greens. Served over popcorn grits with bleu cheese crumbles and pickled red peppers.