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- Spinach salad
- Roasted pancetta, batard croutons, red onion, balsamic vinaigrette
- Dinner salad
- Mixed lettuces, assorted veggies, Dijon vinaigrette.
- Blue cheese salad
- Curly endive, Belgian endive, figs, Granny Smith apples, walnuts, Maytag blue cheese.
- Special salad
- Romaine, applewood-smoked bacon, radishes, soft egg, buttermilk dressing, croutons 9.00
- Beet salad
- Mixed greens, roasted beets, goat cheese, currants, balsamic syrup, extra-virgin olive oil.
- Celery root with hazelnuts
- Black bean soup with ginger
Small plates, appetizers, starters
- Thai beef kabob
- Coriander-rubbed tenderloin, spicy peanut dipping sauce.
- Smoked trout bellies
- Rye toasts, horseradish cream, pickles
- Pork belly sliders (3)
- Sweet and salty soy glaze, apple slaw. Three for 9.00
- Ham and Egg
- Volpi prosciutto, crispy soft egg, grilled baguette, truffle oil.
- Flash-fried, creole remoulade.
- Cheese plate
- Artisanal farmstead cheeses from Goatsbeard Farm (Harrisburg). Buttermilk crackers, gooseberry jam
- White wine, lemon, garlic, thyme 13.00
- Parmesan fries
- Thick-cut french fries, shaved parmigiano-reggiano, house-made ketchup.
- Roasted butternut squash, pecans, parmigiano-reggiano, fried sage
Large plates and entrées
- Smoked duck breast, wild rice with dried cranberries, sweet potato purée, Brussels sprouts with bacon
- Cornmeal-crusted. Bacon-braised greens, mashed potatoes, country ham gravy
- Grilled 8oz. beef tenderloin. Potato galette, sautéed spinach, sherry bacon vinaigrette, caramelized onion jam
- Short ribs
- Braised in New Belgium abbey-style ale. Caramelized onions, thyme, mashers.
- Cocoa pappardelle with oxtail and mushroom ragù
- Garlic sausage, confit duck leg, pork belly, flageolet beans with roasted garlic and herbs
- Pan seared jumbo sea scallops. Roasted cauliflower and radishes, cauliflower purée, golden raisins, sunflower shoots, fried capers
- Grilled wild coho salmon. Roasted fingerling potatoes, carrots and parsnips. Braised greens, horseradish
- Grilled Troutdale Farms fillets. Butternut squash risotto, sautéed apples, toasted hazelnuts, fried sage