DINNER NOVEMBER 2014

 

SMALL PLATES

Soup 7

pumpkin bisque **

Mixed Greens 9

champagne vinaigrette, grilled delicata squash, fried shallots, ricotta salata

Butter Lettuce 9

buttermilk tarragon vinaigrette, croutons, radish, bacon

Heirloom Beet Salad 8

lacinato kale, pecorino romano, toasted hazelnuts, egg yolk sherry vinaigrette * **

Toast 9

parmesan pudding, maple, pecan, parsley pesto

Lamb Ravioli 12

tomato sauce, mint

Tagliatelle 10

spinach, delicata squash, smoked pear & grana padano

LARGE PLATES

Smoked Housemade Sausage 17

spaetzle & braised red cabbage

Shrimp & Grits 23

stone ground grits, piperade, fennel, smoked sausage**

Farro Pilaf 17

fall vegetables, slow poached egg, pecorino romano and parsley pistou ** 

Chicken Curry 18

basmati rice, cabbage & carrot foogath **

Duck Confit 23

root vegetable hash, housemade bacon, cherry vinaigrette


SIDES

~braised kale with squash 4.5

~stoneground grits 3

Bar Menu

(available throughout restaurant)

SMALL PLATES

Roasted Almonds 4

with extra virgin olive oil, herbs and sea salt**

Fried Brussel Sprouts 6

with a fish sauce vinaigrette

Chili Crust Calamari 11

served with lemon aioli and ginger soy dipping sauces

Wedge Salad 8

Iceberg lettuce, croutons and housemade buttermilk herb dressing

LARGE PLATES

Pourhouse Philly Cheesesteak 13

thinly sliced steak, aged provolone cheese,sauteed onions,mama lil’s peppers, mayonnaise on an amarosa roll, served with fries

Fish Tacos 13

crispy cornmeal crusted tilapia,lime cured cabbage, pico de gallo and jalapeno remoulad, served with tortilla chips and fresh salsa

House Ground Angus Burger 12

lettuce, tomato, red onion, pickles and mayonnaise on an artisan bumn, served with fries

add American cheese .5    add bacon  1.5

Featured Artist: Calvin Van Sisseren

*our steaks and burgers are cooked to order, consuming raw or undercooked meats may increase your risk of food borne illness

**denotes gluten free