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American Spiced Shrimp and Grits

Kentucky white grits infused with cream and artisan cheeses, topped with spiced American large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic

$26

Pan Roasted Crispy Duck and Waffles

Farm raised rendered crispy skinned duck breast, basted in duck fat and cooked medium rare, sliced over duck fat infused waffles, macerated maple blackberries, sage butter

$29

Smoked Hanger Steak and Eggs

Rolled in our house rub and cold smoked over cherry wood coals for 2 hours then pan roasted and basted in spiced butter to medium rare, sliced and finished with cheesy potato hash and two sunny side eggs

$30

Classic Breakfast Plate

Traditional style plate combines our house made bacon, buttermilk biscuit, beefsteak tomato, our cheesy potato hash poutine and two eggs either sunny side or scrambled

$18

Brined and Smoked Salmon Benedict

Our Families brined and house smoked salmon atop grilled garlic focaccia bread, whipped creamy goat cheese with traditional hollandaise sauce, caper berries and a sunny side egg

$19

House Cured Bacon and Tomato Benny

House made thick cut bacon, sliced beefsteak tomato, buttered focaccia and caramelized sweet onions finished with a white wine beurre blanc and sunny side egg

$18

Slow Braised Beef Short Rib Benny

Boneless beef short ribs braised in white wine, garlic and herbs, served fork tender over our house buttermilk biscuit layered with a sliced beefsteak tomato, caramelized sweet onions and traditional hollandaise topped with a sunny side egg

$21

Local Pork Sausage and Pimento Cheese Benedict

Local Woodsmoke Farms ground free range pork sausage seasoned with herbs and spices, pan roasted atop grilled garlic focaccia bread with our house made pimento cheese and a white wine beurre blanc finished with a sunny side egg

$21

Braised Chicken Basmati Bowl

slow braised chicken thighs, hand pulled and tossed with a quick cucumber and radicchio kimchi, house pickled vegetables, ginger carrots and fresh herbs over sweetened basmati rice and a creamy coconut sauce -Vegetarian option available with marinated tofu

$18

Smoky Chipotle Patty Melt

local ground chuck and ground elk tenderloin pattied and cooked medium, topped with Wisconsin smoked gouda cheese, chipotle aioli and a balsamic onion jam on grilled garlic focaccia bread served alongside our warm fingerling potato salad with eggs, bacon and an apple cider dressing

$18

Bottomless Mimosa

$18

Brunch Mimosa Bucket

$30

Tito’s Vodka Bloody Mary

$10

Beef Tartare*

Aged Beef Teres Major steak minced with fresh shallots, herbs, red wine, spices and egg in a light dressing with depth of flavor, grilled breads, egg yolk

$18

Roasted Red Bell Pimento Cheese and House Bacon

Two artisan cheeses folded with roasted red bell peppers and a spiced aioli, spread on toasted grilled focaccia crostini, topped with house smoked bacon lardons

$12

Caramelized Cauliflower with Local Whipped Goat Cheese

Pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey

$13

Foie Gras Appetizer

Indulge in today’s inspired creation of goose foie gras (3oz), sourced from Hudson Valley’s Duck Farm and served over goose fat fried bread

$24

Taquito Creation

Indulge in today’s inspired creation

$13

Lobster “Rolls”

Northern Atlantic lobster meat handpicked and seasoned with a creamy lemon herb vinaigrette, folded with sweet peppers and shallot, served on grilled garlic focaccia bread crostini with caper berries and Peruvian sweet peppers

$22

Braised Beef Short Rib Yukon Potato Poutine

All beef short ribs slow braised and chopped, pan crisped with Yukon gold potato hash and red onions then folded with Wisconsin cheddar cheese curds over a bourbon reduction

$15

Marinated Salmon Belly

Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze

$14

Caramelized Brussels Sprouts and Mission Figs

Thinly shredded brussels sautéed crispy with caramelized onions and dried Mission figs, finished with lemon, parmesan, apple cider and whipped goat cheese

$12

Jumbo Crab Cakes

All lump crab meat tossed with shallots, herbs and sweet peppers, hand molded and pan roasted cakes served over a Bloody Mary basil pico

$20

House Brined and Smoked Salmon

Fresh salmon brined and smoked over cherry wood coals, chilled and layered on crispy tortilla rounds with Fresno chile avocado, our pickled vegetable chowchow and unagi glaze

$14

Granny Smith Apple and Arugula Salad

Peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette

$12

Roasted Butternut Caprese Salad

Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, finished with virgin olive oil and balsamic vinegar glaze

$13

Burrata Salad Creation

The Chef and I has created for you a seasonal preparation paired with burrata cheese and local greens. ask about today’s inspired creation

$15

Local Green and Pea Shoot Salad

Local greens from Pig and Leaf farms tossed with roasted pineapple, garbanzo beans, toasted almonds, cotija cheese, heirloom tomoatoes and a creamy lime vinaigrette

$14

Add on a protein to any of the above creations house cured bacon / braised chicken / smoked salmon / shrimp / beef*

$7

Thai Butternut Coconut Lobster Bisque

A rich lobster stock infused with roasted butternut squash, coconut milk, chilies and sherry, finished with Northern Atlantic lobster meat and a parmesan cheese focaccia baton

$15

*these products are served undercooked or raw - consuming undercooked or raw meats or eggs may increase your risk of a foodborne illness.

5 Courses - $85

Accompanied Wine Pairing $45

7 Courses - $115

Accompanied Wine Pairing $60

No substitutions. Courses are subject to change.

Jumbo Sea Scallops

Four jumbo east coast fresh sea scallops pan roasted over an English pea puree, served with a warmed fingerling potato salad with fresh herbs, roasted red bell peppers, country olives, egg, caper berries and our house smoked bacon in apple cider dressing

$32

Crispy Duck Breast

Farm raised duck breast rendered with a crispy skin, sliced over an Asian style orange chile sauce and served with a minted green lentil cake and marinated zucchini

$32

Wild Caught Fresh Fish

The Chef and I only sources the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal eastern United States. Ask about today’s fresh catch and preparation

MKT

Farm Raised Elk Tenderloin

New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced and served with Creswell Farms local blue oyster mushrooms, salted thyme roasted Yukon potatoes and a bourbon reduction

$42

Marinated Chipotle Garlic Hanger Steak

Marinated in chipotle, garlic, cilantro and lime zest, pan seared and basted medium rare, sliced and finished over a roasted pineapple achiote broth, served with a Puerto Rican inspired house bacon mofongo

$32

Local Roasted Mushrooms Bowl

Creswell Farms blue oyster and lions mane mushrooms, pan roasted in sesame oil served over a sauté of seasonal vegetables and a coconut sauce, with marinated zucchini, mint, basil, peanuts & roasted garlic cloves

$24

Berkshire Pork Cheeks

Midwest Berkshire Farms pork cheeks, slow braised with herbs and spices, served over caramelized sweet onions, creamy goat cheese garlic polenta and a spiced apricot dijon chutney

$28

Gulf Shrimp and Lobster Pasta

Harvested gulf white shrimp and Maine lobster claws folded with local Alfresco rigatoni noodles in a rich lobster sherry butter broth with English peas and Peruvian sweet pepper drops

$34

Braised Boneless Chicken Thighs

Chicken thighs crusted in turmeric, chilies and herbs and braised in an ancho chile broth, served over a roasted ancho, guajillo and chipotle pasilla pepper mole sauce, with charred vegetables, zucchini, lime, garbanzo beans and cotija cheese

$24

*these products are served undercooked or raw - consuming undercooked or raw meats or eggs may increase your risk of a foodborne illness.

Butternut Squash Ice Cream

Roasted butternut squash folded into Tahitian vanilla ice cream. With a torched Bourbon and Black Pepper Marshmallow

$7

Goat Cheese and Chocolate Ice Cream

Creamy goat cheese ice cream infused with melted milk chocolate. With an amarena cherry

$7

Dark Chocolate Sorbet

dark amber cocoa powder blended with vanilla infused syrup

$7

Apple Cider Sorbet

Spiced apple cider blended with a red wine infused syrup. With a fresh apple slice

$7

Honey and Lavender Creme Brulee

A sweet honey custard lightly infused with lavender. Torched sugar

$12

Orange Almond Butter Cake

Roasted almond and butter cake with whipped cream, fresh basil, and candied orange peel

$12

Pear and Pistachio Frangipane Tart

Roasted pistachio frangipane in a shortbread crust with red wine poached pears, a spiced juniper berry caramel, and pistachio dust

$12

Dark Chocolate Bread Pudding

Warm dark chocolate chunk bread pudding with an Earl Grey creme anglaise, roasted pepitas, cranberry compote, and chocolate shavings

$12

Ice Cream and Sorbet Trio

Try a sampling of our house made ice cream and sorbets

$11