THIS IS A SAMPLE MENU, OUR MENU CHANGES FREQUENTLY 

~Appetizers~

Wild Mushroom Bisque  8

 truffled cream, housemade croutons

Autumn  Salad  10

arugula, dried fruit, asian pears, goat cheese, spiced pecans, apple cider vinaigrette

  Sautéed Crab Claws  12

roasted garlic, old bay herb butter

House Salad  5

“The Good Farm” greens, tomato, red onion, carrots, cucumbers, balsamic vinaigrette

Spinach & Peach Salad  12 

 local peaches, spiced pecans, gorgonzola cheese, blackberry balsamic vinaigrette

Crispy Flash Fried Calamari   11

bell peppers, spanish onion, jalapeno, sweet chili & pineapple dipping sauce

Warm Beer & Bacon Cheese Dip  12

Hartman’s smoked bacon, truffled parmesan pretzel nuggets

~Entrees~

Baked Filo Wrapped Fall Vegetable Strudel  19

 parsnip puree, lentils, pomegranate molasses drizzle

Bacon Wrapped Meatloaf   18

 chive mashed potato, baby carrots, wild mushroom, caramelized onion gravy

3 Seed & Spice Crusted Salmon Filet  27

quinoa, brussel sprouts, dried cranberries, warm maple fennel vinaigrette

Sautéed Shrimp & Diver Scallops  32

bacon & sweet corn risotto, wilted spinach, basil herb cream sauce

 Roasted Organic Chicken Breast  26

saffron cous cous, cauliflower & broccoli, salsa verde

Corned Boneless Beef Short rib  28

red beet horseradish mash potato, sautéed wax beans, short rib herb jus

Grilled 12oz NY Strip Steak  31

 truffle parmesan mashed potato, sautéed green beans, red wine bordelaise

Sides

                              Sautéed Local Mushrooms  9              Sautéed Local Buttered Corn Kernels  6

                              Sautéed Black Garlic Green Beans 6     Creamy Mashed Potato  5

~WE ARE COMMITTED TO SUPPORTING OUR LOCAL FARMERS~

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

10/13/2017

THIS IS A SAMPLE MENU, OUR MENU CHANGES FREQUENTLY