November 2016
CH E E S E / C H A R CUTER I E 6 EACH _
SALADS/ SOUP _
Marin Camembert, Beemster Gouda, Shaft Aged Blue Calabrese, Salame Rosa, Finocchiona Pickled Vegetable Sampler
Tuscan Chicken Soup 8 Wedge, bacon, tomato, carrots blue cheese dressing 12 Mixed Greens, pomegranate, carrot, chevre grapefruit vinaigrette 12 Butter Lettuce, green goddess
12
Arugala, grilled fig, burrata, lemon, honey
APPETIZERS _ BBQ Chicken Wings, blue cheese 14
ENTREES _
Baked Raclette, house mustard
1/2 lb. Cheese Burger, fries
Grilled Shrimp, arugula pesto
11 15
Ricotta Ravioli, wild mushrooms
Salmon, white bean ragout
Roasted Brussel Sprouts, pancetta, chevre Gnocchi, charred tomato cream
16
Linguini, ricotta, fall vegetables 14 14
15
26 32
Sage Meatloaf, bacon gravy, broccoli, mashed potato
12
Grilled Duck, polenta, charred beech mushrooms
24
34
SIDE ( HA L F / F U L L ) _
FR O M T H E GR I L L _
Yukon Gold and Sweet Potato Mash 7/11
Pork Chop, bourbon apple puree 22 (single) /40 (double)
Hand Cut Fries 8
New York, house steak sauce
Roasted Carrots, butter
28 (8oz.) /52 (16oz.)
6/10
Rib Eye, house steak sauce 38 (10oz.) /54 (16oz.)
Roasted Red Pepper Mac and Cheese
Chicken, herbed honey mustard 16 (half )/ 30 (whole)
Creamed Kale
Buffalo Tri-tip, house steak sauce 25 (10oz.)
Coal Roasted Delicata Squash, sage butter
7/11
Roasted Cauliflower
6/10
Bread available upon request Children’s options available. ----------------Consuming eating raw or uncooked meats, poultry, fish, shellfish or eggs can lead to food born illness. ----------------Pasta made in house
7/11 9