Dinner Menu

Subject to Seasonal Availability

A P P E T I Z E R S

Manhattan Clam Chowder | 8 House Croutons, Chili Oil

Pastrami Yellowfin Tuna | 15 Wakame, Wontons, Candied Shiso Leaf, Blood Orange Ponzu

Jumbo Lump Crab Cake | 15 Grilled Sweet Corn Salsa, Kale

Spicy Bottle Rocket Shrimp | 14 Sriracha Cream Sauce, Confetti Peppers

Local Artisanal Cheese Platter | 15 Asher Blue, Alabama Goat Cheese, Brie

House Charcuterie Platter | 17 Cured Meats, Roasted Peppers, Artichoke Hearts, Olives, Cornichons, Crostini

Blue Point Oysters, Delaware Bay, NJ| 18 Cucumber Shallot Mignonette, Cocktail Sauce

 

S A L A D S

Fresh Spring Fruit Salad | 10 Fresh Berries, Candied Nuts, Honey Clove Vinaigrette, Baby Lettuces

Iceberg Wedge Salad | 9 Organic Lettuce, Gorgonzola, Bacon, Heirloom Tomatoes, Pickled Red Onions, Blue Cheese Vinaigrette

Classic Caesar Salad | 8 Hearts of Romaine, Broken Croutons, Parmesan-Reggiano, Caesar Dressing

Ricotta Summer Peach Salad | 9 Bibb Lettuce, Peach Vinaigrette, Poached Chilton County Peaces, Grilled Corn, Bacon

Fried Okra and Heirloom Tomato Salad | 10 Heirloom Tomatoes, Cornmeal Fried Okra, Arugula, Balsamic Reduction, Extra Virgin Olive Oil

 

M A I N  C O U R S E

Pan Seared Georges Bank Jumbo Sea Scallops | 32  Lemongrass Buerre Blanc, Field Peas, Mushroom Cous Cous, Asparagus

Almond Crusted Sunburst Trout | 36  Crab Tartar Sauce, Sweet Corn Rissoto, Fried Brussel Sprouts

Grilled Scottish Salmon | 29 Miso Ginger Aioli, Wakame, Black Rice, Haricut Verts, Kimchi

Springer Mountain Chicken Pasta | 26 Roasted Tomatoes, Wild Mushrooms, Arugula, Bacon, Basil

Grilled Hereford Beef Filet Mignon | 36 Roasted Garlic Herb Butter, Demi-Glace, Mashed Potatoes, Broccolini

Prime New York Strip | 39 Roasted Garlic Herb Butter, Demi-Glace, Mashed Potatoes, Broccolini

Niman Ranch Porterhouse Pork Chop | 34 Conecuh White Gravy, Parmesan Grits, Roasted Summer Squash

New Zealand Lamb Rack | 39 Mint Basil Walnut Pesto, Balsamic Reduction, Root Vegetables, Ratatouille

Crispie Maple Leaf Duck | 39 Orange Cream Ham Sauce, Duck Leg Confit, Seared Breast, Parmesan Grits, Heirloom Carrots