Dinner

Menu below may vary slightly from our menu offered during today's dinner service.

APPETIZERS
Roasted Butternut Squash soup with house made maple creme fraiche and crispy sage		5.50
Vietnamese Spring Roll with shrimp, rice noodles, carrots, cucumber and ponzu dipping sauce		5.50
Pistachio, Walnut, and Pecan encrusted goat cheese trio with mixed greens, balsamico and sliced baguette		8.75
Authentic Chicken Satays with Northern Thai cashew sauce and carrot-daikon salad		7.25
Vegetable Tempura with zucchini, yellow squash, eggplant and cilantro-mint vinaigrette		7.50
Caesar Salad with homemade garlic croutons and parmesan Reggiano		6.50
Baby Spinach Salad with belgian endive, caramelized pecans, and balsamic vinaigrette		6.50
Roasted Beet Salad with herbed local Dark Cove goat cheese and balsamic vinaigrette		7.00
Citrus Crab Cakes with lemon and lime zest, peppers, onions and a caper remoulade.		7.75
ENTREES
Grilled eggplant, zucchini and yellow squash with wilted spinach, quinoa salad and basil oil		12.25
Grilled Pleasantation Farms Quail with wild mushroom risotto and porcini oil		14.25
Shrimp Pad Thai with fresh pepper medley and toasted cashews		14.00
Grilled Chicken with pasta, sun-dried and baby tomato trio, spinach and parmesan		12.75
Blackened Scallops with warm white cheddar polenta and fried green tomato crouton		13.50
Seared Atlantic Salmon with celeriac puree, winter greens and red wine-whole grain mustard sauce		15.25
Breaded pounded Pork Chop with baby arugula, date-walnut compote and shaved parmesan		17.00
Roasted free-range chicken with root vegetables, mashed potatoes and mushroom jus		15.00
Grilled Creek Stone Farms Ribeye with potatoes au gratin and brown buttered cauliflower		17.00
Braised Boneless Short Ribs with maple mashed sweet potatoes, caramelized cipollini onions and brussel sprouts		17.00

SIDES

Warm Quinoa with Spinach • Lemony Green Beans • Wild Mushroom Risotto • Mashed Potatoes • Polenta • Sauteed Winter Greens

5.00