Dinner Menu

executive chef Stephen LindstorM

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Small Plates

Standards

daily taco

grilled b & p meatloaf

three- 9 six-16 nine- 24

pan seared pork belly

spiced beet & apple puree

13

1/2 beef, 1/2 chorizo verde, smoked poblano gravy, sweet hot tomato jam, white cheddar grits, greens

24

SPICY FRIED CHICKEN

antipasta

chefs daily selection

22

Add Grilled Bread | 3

savory pea & carrot french toast

red curry gravy, lime-leaf slaw, roasted fingerlings

24

carrot & pea risotto

grilled carrots, pea pesto, parmesean

17

lemon syrup, Squeaky's goat feta, pea pesto, heirloom tomato, maldovan sea salt

12

slow roasted bone marrow

jerk spiced duck breast

carrot puree, beet chutney, watercress salad

32

herbed bread crumbs, parmesan, shallot jam

20

rye whiskey luge - 4

grilled halibut

beet puree, summer succotash, fennel salad

38

 

Salads

From the Grill

farmhouse green salad

farmer john tomatoes, scratch ranch, white cheddar, toasted pumpkin seeds

9

we use pecan wood in our grill to impart a delicious & delicate wood fire taste

BABY KALE SALAD

bison burger

lemon anchovy vinaigrette, American granan, crispy chicken skin

10

Bison, black garlic aioli, gruyere, mushroom pate, shallot jam

18*

crispy confit pork salad

grilled doubled boned pork chop

watermelon, crispy dried bbq pork, greens, roasted tomato, red onion, IP8 beer vinegar

15

warm potato salad,  charred corn puree

38*

handcut ribeye

beet salad

tangerine oil, candy cane beet, gold beet, red beet, greens, fennel, poached duck egg

15

red wine demi

MP*

chef's cut

MP*

Ala Carté

warm potato salad

10

seasonal risotto

9

seasonal vegetables

london broil

bearnaise, choice of two ala carte sides, serves 2

friday & saturday only, limited availability

80*

chef suggest medium tempature

somm's choice: altocedro malbec

10

WINE BRAISED MUSHROOMS

10

tomato & cheddar grits

7

herbed truffle  fries

10

 

herbed truffle fries

10

Dinner

Lunch

Brunch

Drinks

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

20% gratuity added to all tables of 8 or more.

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