DINNER MENU
(Summer 2024)
Smalls
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Pig candy
Braised slab bacon, apple chutney, spiced carrot slaw
Oysters
Crisp oyster selects, creamed kale, pepper relish Calamari
Hot cherry pepper, fra diavolo
Charcuterie Board
Cured meats, cheeses, house pickles and jams, whole grain mustard, lavash
Pasta of the moment
Seasonal pasta, chef’s whim Baked Brie
SGD Green Hill, toasted hazelnuts, sorghum syrup, berries, sage brittle
GREENS
Classic Caesar
Romaine hearts, house croutons, parmesan tuile, Caesar dressing
Endive
Belgian endive, preserved figs, radish, almond chevre, orange sage dressing
Honeycrisp apple
Arugula, honeycrisp apple, roasted hazelnuts, feta, crispy prosciutto, cider vinaigrette
WHITES
Scallops
U10 scallops, creamed kale risotto, roasted butternut, crispy prosciutto
Salmon
Verlasso salmon, glazed root veg, grilled red cabbage steak, chili glaze
Sea Bass
Chilean sea bass, stewed red cabbage, bacon ardon, saffron tomato broth
Wild Boar Chop
Wild boar chop, butternut puree, broccolini, Honeycrisp and fennel slaw, cider reduction
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REDS
Bone-In Ribeye
16 oz cowgirl, red potato mash, charred broccolini, shiitake cream
Filet
10 oz center cut, sweet potato fingerlings, southern green beans, rosemary butter
Braised beef short rib
Slow braised short rib, glazed winter veg, red potato mash, demi
Elk filet
10 oz elk filet, roasted carrots, cannelini beans, kale, chimichurri
Bone in veal parmesan
Breaded veal chop, pomodoro, house pulled mozzarella, bucatini
Bison Flank steak
Golden beets, wilted kale, plum reduction
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