Lunch Menu | Dinner Menu | Brunch MenuDownload a PDF
Snacks
Boiled Peanuts
Fried Okra
Spiced Georgia Pecans
House Made Pickles
Trail Mix
Steamed Edamame
Deviled Eggs
Marinated Olives
Cheeses
Greenhill Camembert
Thomasville, GA
Roaring 40’s Blue
King Island, Australia
Tillamook Cheddar
Tillamook, OR
Grana Padano
Emilia-Romagna, Italy
Laura Chenel Chevre
Sonoma, CA
Oaksprings Derby
Upperville, VA
Grand Cru Gruyere
Monroe, WI
Appetizers
Roasted Local Beets
California Goat Cheese, Orange Oil, Mint, Sea Salt
Gulf Shrimp Cocktail
Traditional Cocktail & Horseradish Mustard Sauces
Roasted Plantation Quail Breast
Logan Turnpike Grits, Pickled Fennel & Parsley Salad
Cold Water Oysters Rockefeller
Applewood Bacon, Spinach, Breadcrumb, Parmesan Cream
Grilled Lamb Chops
Marinated Artichoke, Arugula, EVO
Ahi Tuna Toastada
Corn Tortillas, Avocado, Radish, Cilantro Lime Cream
Steamed Puget Sound Mussels
Roasted Tomato & Fennel Broth, Grilled Ciabatta Bread
Colossal Onion Rings
Spicy Remoulade
Cornmeal Crusted Point Judith Calamari
Pickled Peppers, Apricot Mustard
Slider Burgers
Boursin Cheese, Tomato Jam, Bread ‘n Butter Pickles
Charcuterie Plate
Salami, Mortadella, Benton’s Country Ham, Pickled Okra. Spicy Mustard, Fig Preserve, Crostini
Sweet Potato Dumplings
Chanterelle Mushrooms, Dried Cranberry, Brown Butter
Soups & Salads
Iceberg Wedge Salad
Applewood Bacon, Crispy Shallot, Pickled Peppers, Roaring 40’s Blue Cheese Dressing
Arugula Salad
Local Apples, Fennel, California Goat Cheese, Grain Mustard Vinaigrette
Baby Spinach Salad
Benton’s Country Ham, Blood Orange, Aged Parmesan, Pomegranate Vinaigrette
Hearts Of Romaine
Aged Parmesan, Garlic Crostini, Caperberries, Caesar Dressing
Field Greens Salad
Fresh Vegetables, Balsamic Vinaigrette
Curried Pumpkin Bisque
Maple Crème Fraiche, Pumpkin Seed
Parsnip & Apple Soup
Apple Bacon Gremolata
Entrees
Via Elisa Sweet Potato Ravioli
Georgia Pecans, Dried Cranberries, Vermont Goat Cheese, Maple Brown Butter
Mishima Ranch Kobe Burger
Tillamook Cheddar, Arugula, Tomato, Horseradish Mustard
Cornmeal Crusted Catfish
Andouille Sausage & Crawfish Pirlau, Spicy Remoulade
Salmon Creek Farms Pork Chop
Benton’s Ham & Apple Cornbread Stuffing, Collard Greens, Ham Hock Jus
Grilled Scottish Salmon
Truffled Fingerling Potatoes, Asparagus, Grain Mustard Jus
Braised Domestic Lamb Shank
Sweet Potato Dumplings, Braised Greens, Natural Jus
Seared Ahi Tuna
Autumn Vegetable Hash, Dried Figs, Chanterelle Mushrooms, Pomegranate Veal Jus
Grilled Harris Ranch Hanger Steak
Gruyere Au Gratin Potatoes, Wilted Spinach, Peppercorn Demi Glace
Painted Hills Beef Short Rib
Whipped Sweet Potatoes, Warm Red Cabbage Slaw, Beef Jus
Buttermilk Fried Chicken
Whipped Idaho Potatoes, Green Beans, Southern Slaw, Veloute
Georges Bank Scallops
Roasted Beet Risotto, Grana Padano, Mustard Oil
Three-Meat Meatloaf
Whipped Idaho Potatoes, Green Beans, Brown Gravy
Sonoma County Duck Breast
Butternut Squash & Wild Rice Pilaf, San Marcona Almonds, Spiced Apricot Jus
Southern Style Bouillabaisse
Shrimp, Mussels, Fish, Calamari, Fingerling Potatoes, Peppers, Artichoke Hearts, Saffron Seafood Broth
Port Royal Shrimp & Grits
Logan Turnpike Grits, Andouille Sausage, Okra, Roasted Tomato Gravy
Kobe Beef Brisket Burrito
Jalapeño Lime Slaw, Tomato Salsa, Queso Fresco, Cilantro
Executive Chef – Justin Keith / Chef De Cuisine – Jordan Wakefield
Winter 2009