| Chicken liver pate with sweet onion jam, cornichons, olives and butter toasts | 8. |
| Zoot mac n’ cheese with housemade bacon, chive and truffle | 8. |
| Potato croquettes with mushroom chutney, arugula and smoked tomato hollandaise | 8/16. |
| Chile braised short ribs with cauliflower puree, wild mushrooms and pickled cherries | 12. |
| 3 napkin burger with aged cheddar, onion jam, cole slaw and fried buttermilk onions | 10. |
| Walnut and sage gnocchi with parsnip puree, grapes and mulled wine reduction | 10. |
| Shrimp and grits with creamy brussels sprouts, Spanish chorizo and apple | 14/28. |
| Endive salad with acorn squash, kumquats, Iberico cheese and rosemary honey | 7. |
| Boggy Creek Farm salad with golden raisins and local “Ranch” dressing | 8. |
| Mushroom soup with fresh herbs | 7. |
| Chicken and rice soup with vegetables | 7. |
| Grilled lamb T-bone with orzo/wild rice cake, spinach, cauliflower and sauce Diablo | 28. |
| Redfish veronique with fresh grapes, provencal cous cous and swiss chard | 26. |
| Roasted chicken breast with creamy polenta, kale and tarragon jus | 18. |
| Seared sea scallops with pork ravioli, lentils, trumpet mushrooms and bacon consomme | 28. |
| Pork tenderloin with pumpernickel spaetzle, sweet potato, turnip and spiced blackberry | 24. |
| Grilled ny strip with caramelized leek custard, fingerling potatoes, rapini and mustard sauce | 28. |
| For any coupon presented, an automatic gratuity of 18% will be added pre-discount. Consuming raw or undercooked meat or seafood increases risk of food borne illness. | |
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