Large Plates

A comfort food classic jazzed up with ground Kobe sirloin, veal & pork, blackberry / chipotle glaze,
toasted brioche with chive whipped potatoes, pan roasted baby carrots & caramelized onion pan gravy

2 Char-grilled center cut prime pork chops, Madeira wine, cremini mushrooms,

demi glace, chive whipped potatoes and grilled asparagus

Spice crusted 10oz. ribeye char-grilled and finished with black truffle maitre d' butter,

pomme frittes and grilled asparagus

Herb rubbed free range airline chicken breast pan roasted and finished with basil

maitre d' butter, black barley/while grain brown rice blend and sauteed spring vegetables

Dry rubbed and smoked in house over hickory, glazed with Polynesian style BBQ sauce

and served with house made hushpuppies & slaw

Pan seared jumbo shrimp and grilled diver scallops over andouille / white cheddar polenta
finished with smoked tomato / garlic beurre fondue

 Crispy fried free range boneless chicken breast over house made buttermilk

biscuits with country ham gravy, mashed potatoes and slaw

Maple Zucchini, yellow squash, roasted sweet peppers, eggplant & local goat cheese
encased in puff pastry and finished with house made heirloom tomato jam & arugula pesto

Cavatappi pasta tossed with zucchini, asparagus, portabella mushrooms and shaved garlic in

arrabbiata sauce finished with shaved Reggiano and basil infused olive oil

Gemelli pasta tossed with proscuitto di parma, wild mushrooms,
peas & roasted sweet pepper cream sauce, finished with shaved asiago

(V)Vegetarian
 
18% gratuity is added for parties of 8 or more. No separate checks for parties of 6 or more.
 
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercookeD.