chef’s whim based on seasonal offerings and weather
local oysters, ginger and cucumber mignonette, fresh lemon wedges
chef’s selection of cheese, meats and pate, served with mixed nuts and lavash
local mussels, beer, onion and butter broth with warm toasted crostini
mixed seasonal greens with red cabbage, fresh apples, walnuts, feta, then drizzled with our apple cider vinagrette
local kale tossed with carrot shavings, red onions and sesame seeds and mixed with a roasted red pepper dressing
ripened grilled figs, baby arugula and shaved Parmigiano-Reggiano with pine nuts and tossed in a honey-cider vinaigrette.
fresh roasted brussels sprouts tossed with bacon, red onion and cranberries, served in a hot skillet
grilled local white asparagus tossed with truffle oil and topped with herbs and crispy shiitake mushrooms
seasoned and roasted beef bone marrow served with crostini and apple-beer-onion jam
house-cut fries, hickory smoked cheddar, beer-braised pork belly, beef gravy, crème fraiche, fried duck egg
local squash blossoms stuffed with chive-goat cheese and fried in stout batter then topped with lavender honey.
Gouda, taleggio, fontina, cheddar sauce, toasted corn bread crumbs
roasted butternut squash ravioli tossed with brown butter, sage, goat cheese, truffle oil and roasted pumpkin seeds.
prime aged NY Strip seared and served with garlic-roasted red potatoes, micro-veggies and a side of brandy-peppercorn cream sauce.
beer-braised pork ribs broiled with bourbon bbq sauce and served with green apple slaw and a cranberry corn bread muffin
local atlantic salmon roasted on a porter soaked cedar plank, bourbon mustard glaze and served with garlic white asparagus and spiced sweet potato fries
herb roasted half chicken drizzled with port wine reduction and served with roasted carrots and fall squash ale barley
seared sea scallops, turnip puree, black garlic, crispy shiitakes served with beet tartare and arugula.
crispy, spicy chicken breast topped with green apple slaw, aged cheddar and spicy mayo served on savory lavender waffle
cajun fried shrimp layered on fall harvest pickled veggies and drizzled with coriander remoulade and served on a toasty pretzel hero.
hand-carved corned beef topped with beer-kraut, melted swiss and Br’s Russian dressing served on marble rye.
dry aged beef, crispy duck bacon, sesame garlic aioli, truffle gouda cheese, LTO, toasted flaxseed bun with pickle and fries
Seasoned ground angus,LTO, pickles and fries
ground white turkey, spiced tomato aioli, fresh avocado, LTO, pickle and fries
spinach, carrots, soybeans, oats, lemon-garlic aioli, crispy leek topping with LTO, pickle and fries