In keeping with our Farm to Table philosophy, our Chef's Features change weekly to reflect the availability of the freshest products and ingredients. For Friday, October 24th through Sunday, October 27th our Chef's Features are listed below.
Mediterranean shrimp n’ crab sliders
16
Minced shrimp and lump crab served on brioche sliders with red cabbage and hint of lemon zest.
Broccoli Cheddar Soup
8
Shredded Vermont Cheddar Cheese, heavy cream, fresh herbs and broccoli. Topped with a dollop of sour cream and duroc bacon bits.
Hot Honey & Feta Quail
26
Locally sourced roasted quail, topped with house made hot honey and sea salt feta. Served with roasted broccoli and pumpkin purée.
Roasted Pork Shank
28
Seared and slow roasted pork shank, with a red wine pan sauce. Served with mashed potato & carrot purée.
Mushrooms Papparedelle
24
Fresh pappardelle blended with spinach, fresh mushrooms and a rich creamy mushroom sauce.
Thai Garlic Shrimp
28
Black Tiger Shrimp with sweet chili sauce with a hint of curry. Served with cilantro wild rice.
Key Lime Pie
14
A creamy, tangy classic made with fresh key lime juice and a buttery graham cracker crust, topped with lightly sweetened whipped cream and a touch of lime zest for a bright, refreshing finish.
