dinner
fall
soups
braised beef tips caramelized leeks Vidalia onions and purple onions infused with fresh thyme, bay leaves and oregano topped with smoked mozzarella and crispy fried onions
a classic tomato soup simmered slowly with fresh herbs and a touch of cream topped with a cheese crostini
salads
chopped romaine lettuce gala apples candied walnuts golden raisins and crumbled goat cheese drizzled with honey poppy seed dressing
baby romaine lettuce bundles cucumber wrapped parm-chips and creamy Tuscan style parmesan dipping sauce
red wine and fall spice poached pears dried cranberries buttermilk blue cheese glazed pecans all tossed with a white balsamic vinaigrette
appetizers
ahi tuna dusted with cracked pepper mélange quickly seared thinly sliced garnished with crispy wontons, hoisin, wasabi aioli pickled cabbage and sriracha
flash fried and topped with honey chipotle aioli crushed smokey sweet pecans and cracked pepper
fresh cut, overnight brined Kennebec potato, crispy fried tossed with smoked sea salt cracked pepper and drizzled with infused white truffle oil
classic style Italian style meatball with a blend of pork/veal/beef hand rolled with aged Parmigiano-Reggiano fresh chopped garlic and parsley topped with San Marzano tomato sauce
cajun seared medium rare New Zealand lamb chops with yogurt, cucumber and mint
edamame, lemongrass and ginger skillet seared served with a sesame sweet chili dipping sauce served with sweet and sour veggie slaw
lightly dressed knuckle and claw meat roll in a classic crepe` mixed greens and finished with a vanilla prosecco dressing
entrees
maple leaf farm duck breasts pan seared served with fall squash risotto sweet potato straw and finished with a blackberry merlot BBQ sauce
lightly smoked with mesquite and applewood served with weaver’s bacon and sweet potato hash finished with maple apple cider reduction
black angus filet mignon simply seasoned with smoked sea salt cracked pepper and char grilled served with roasted fingerling potatoes topped with crispy fried onions and finished with a classic Bordelaise sauce
trout amandine | 27
rainbow trout light floured pan fried with lemon fresh herbs sautéed haricot verts toasted almonds and drizzled with brown butter sauce
classic style jumbo lump crabmeat lightly seasoned oven roasted until golden brown and served with a spicy tartar sauce
pan seared Faroe Island salmon brushed with sweet and savory teriyaki sauce over stir-fried veggies wasabi mashed potatoes and finished with a drizzle of sweet chili and teriyaki sauce
oven roasted and filled with a blend of red quinoa, jasmine rice finished with tomato sauce and a drizzle of aged balsamic reduction
**Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.**
handhelds
freshly ground chuck and brisket char-grilled on a brioche bun with cheddar cheese lettuce tomato and crispy fried onions
creamy lobster salad simply dressed with mayonnaise celery and chesapeake seasonings
thinly sliced corned beef brisket layered with American dressing swiss cheese sauerkraut on thick cut marbled rye
sides
garden salad | 2
caesar salad | 4
mashed yukon gold potatoes | 2
veg du jour | 3
haricot verts | 4
fries | 2
truffle fries | 4
brunch
fall
breakfast
pumpkin spice | organic pumpkin puree | fresh whipped butter | orange maple syrup | 8
toasted pecans | dark chocolate sauce | caramel sauce | whipped cream | 9
two soft poached eggs | English muffin | hollandaise | butter poached lobster 15 | house crab cakes 13 | Canadian bacon 10
fluffy scrambled eggs | sweet potatoes | maple cured bacon | caramelized onions | 10
Southern fried chicken breast | light and fluffy waffle | creamy chicken gravy | spicy honey drizzle | 10
steel cut oats | toasted walnuts | fresh berries | maple syrup | 8
scrambled eggs | homefries | onions | peppers | broccoli | spinach | hollandaise | cheddar | 10
hardwood smoked bacon | house-made sausage | honey maple ham | cheddar | 10
handhelds & salads
fried over easy egg | house bacon | lettuce | tomato jam | crispy onions | aged cheddar or smoked provolone | 12
house-made country sausage | scrambled egg | aged cheddar | onions and peppers | creamy avocado | pico de gallo | 9
mixed greens | candied walnuts | golden raisins | gala apples | honey poppy seed vinaigrette | goat cheese | 13
French toast | smoked ham | swiss cheese | dijonaise | 9
a la carte
**Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.**
dessert
delicate chocolate cake with molten center, served with vanilla bean ice cream
rich chocolate brownie, served warm with vanilla bean ice cream, chocolate sauce drizzle
sweet and moist carrot cake, cream cheese icing
rich bittersweet flourless chocolate cake, served with creme anglaise (a la Mode – $2)
secret-recipe sticky bun, served warm with vanilla bean ice cream
slow-baked vanilla bean custard, caramelized sugar crust
chocolate cookie crust, rich peanut butter mousse, chocolate sauce drizzle
selection of house churned local fruit sorbets
fall cocktails
apple cider margarita $10
tequila, triple sec, lime juice, apple cider, cinnamon
fallfig muler $10
dark rum, fig preserves, lemon juice & ginger beer
peartini $10
pear vodka, white cranberry juice, triple sec
maple old fashioned $10
bourbon, maple syrup, apple cider, orange and cinnamon
caramel pumpkin smash $10
caramel vodka and rum chata and pumpkin puree
beers
miller lite $5
bud light $5
corona $5
coors light $5
michalob ultra $5
hoegarden $6.50
leffe blonde $7
heiniken $5
stella artois $7
troegs perpetual $7
lindenmans framboius $9
blue moon $6.50
yenugling lager $6
yeungling chocolate porter $5
new bulgium atomic pumpkin $7
evergrain helyes lager $9.50
evergrain green iguana double IPA $9.50
new trail broken heel IPA $9.50
rusty rail fog monster NE IPA $9.50
guiness stoudt $8
sweetwater 420 $6.50
victory hop devil $6.50
victory sour monkey $6.50
big hill little round hop $7.50
big hill standard $7.50
sam adams boston lager $6.50
