Main Menu

• Entrees

  • • 20.00

    Slow Roasted Tamarind Glazed Scottish Salmon

    Roasted Tomato & Black Bean Salsa, Wild Hive Farms Scallion Polenta, Sautéed Spinach
    

    • • 21.00

      Crispy Salt & Pepper Jumbo Shrimp

      Black Pepper Tagliatelle, Coconut-Mango Jerk Sauce, Roasted Plantains, Guava-Cardamom Emulsion
    • • 22.00

      Rabbit Sausage a la Toscana

      Ragu of White Beans, Petite Lentils & Oil Cured Olives with Candied Cippolini Onions

      • • 23.00

        24hr Braised Bison Short Rib

        Crossroads Vanilla Porter-Caramelized Onion Sauce, Smashed Sweet Potatoes, Grilled Asparagus
  • • 22.00

    Char-Broiled 16oz USDA Choice Ribeye of Beef

    Char-Broiled 16oz Choice Ribeye, Creamed Spinach, Garlic Pomme Frittes
  • • 27.00

    Iron Seared 8oz Choice Filet Mignon

    Porcini Mushroom-Red Wine Reduction, Potatoes Duchesse, Gingered Carrots
    

    • • 18.00

      Vegan Tofu Bake

      Chipotle-Black & Bean Tomato Sauce, Roasted Plantains, Smashed Sweet Potato, Cilantro Rice & Polenta
      
      
      
    • All Entrees are served with the Chef’s Selected Accompaniments, Substitutions Politely Declined.
• Small Plates

  • • 10.00

    Sautéed Escargot En Croûte

    Sambucca Cream Sauce with Roasted Garlic & Caramelized Fennel
  • • 12.00

    Blue Point Lager “Beer Mussels”

    Preserved Tomato, Scallions, Garlic & Blue Cheese
  • • 13.00

    Jumbo Lump Crab Cake

    Field Greens, Peppered Pineapple Vinaigrette
  • • 13.00

    Lobster Mac & 3yr Cheddar

    Oven Roasted Tomatoes
  • • 9.00

    Baked R&G Maple-Chipotle Chevre

    Apple-Onion Mustardo Confit, Field Greens
    
  • • 9.00

    Procini Mushroom Risotto

    Cured Meyer Lemons, White Truffle Oil
  • • 8.00

    “Wedgie” Salad

    Iceberg Lettuce, Roma Tomatoes, Bermuda Onion & Applewood Smoked Bacon, Creamy Blue Cheese Dressing
    
  • • 5.00

    House Salad

    Field Greens, Bermuda Onion, Roma Tomatoes, Shredded Carrots, Spiced Apple Cider Vinaigrette
• • 4.00

  Additional Side or Substitute

  Creamed Spinach, Garlic-Spinach Sauté, Creamy Scallion Polenta, Grilled Asparagus, Roasted Plantains, Smashed Sweet Potatoes, Duchesse Potatoes, Cilantro Rice
  
  
  
• Soups

  • • 5.00/8.00

    New England Clam Chowder

    Fresh Chopped Clams, Applewood Bacon
  • • 5.00/8.00

    South Indian Pepper “Water”

    Spicy Red Lentil-Tomato Soup with Chili’s