Dinner

Starters

Sweet Potato Soup
 crème fraiche, and toasted hazelnuts
8

Oyster on the Half Shell
preserved lime mignonette, house made saltines
market price

Macaroni & Cheese Casserole
 Tripp country ham & herb and parmesan crust 
9

Pan Seared Smoked Salmon Cakes
fennel apple slaw, citrus reduction
12

Grilled Quail
creamed corn, collard greens, and spicy poultry jus
14

Cheese Plate
(chef’s weekly selection of three cheeses)
local honey, seasonal fruit & toasted brioche
12

Salads

Tuscan Kale Salad
grana padano, garlic-herb croutons & creamy caesar dressing
9
add white anchovies for 1.00

Baked Goat Cheese Salad
arugula, red wine poached pears, sweetened pecans,
& raspberry balsamic vinaigrette
8

House Green Salad
orange and hazelnut dressing
7

Entrées

Springer Mountain Chicken Breast
caramelized onions, bacon, sweet potatoes, swiss chard
& natural poultry jus
24

Fish of the Day
parsnip puree, braised fennel, roasted brussel sprouts
& citrus brown butter
Market Price

Scallop Puttanesca
linguini, kalamata olives, capers, roasted red peppers, & crispy pancetta lardons
28

Olive Oil Poached Salmon
brown rice pilaf, cipollini onions, beech mushrooms, sautéed swiss chard,
& truffled beet vinaigrette
25

Neimen Ranch Pork Shank
delta grind gouda grits, collard greens & whole grain mustard jus
28

Interim Burger
Neola Farms beef, apple wood bacon, white cheddar, lettuce, pickle, tomato,
 roasted garlic aioli & house-cut fries
15

Grilled Beef Tenderloin
roasted garlic mashed potatoes, haricot vert, crispy onions
& red wine demi glace
29

Steak of the Day
parmesan truffle fries, sautéed garlic spinach,
& wild huckleberry sauce
market price

Vegetable Plate
chef’s nightly selection of four
14
 
Roasted Duck Breast
duck confit and tarragon risotto, seasonal greens & port black cherry vinaigrette
28

Executive Chef - Josh Belenchia           
Sous Chef - Andy Knight

20% gratuity added to parties of 8 or more.
an additional dollar charge for all substitutions
and based on availability.