DINNER OCTOBER 2014

 

SMALL PLATES

Soup 7

root vegetable and pear**

Mixed Greens 9

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

Ceasar Salad 9

traditional style dressing with whole leaf romaine, croutons & grana cheese*

Heirloom Beet Salad 8

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

Heirloom Tomato Salad 8

cucumbers, fresh mozzarella, basil, sherry vinegar and olive oil **

Mushroom Toast 10

chanterelles, sherry cream, grilled Pine Street rustic white bread

Fried Green Tomatoes  10

arugula, radish, bacon aioli

LARGE PLATES

Chicken Breast 19

confit potatoes, heirloom carrots, zucchini and romesco

Rockfish 23

lentils, Olympic Provisions ham, spinach & sweet garlic chive butter

Fried Chicken 17

stoneground grits & southern slaw

Grilled NY Strip 30

smoked pear, blue cheese, hazelnuts, pickled red onion, mashed potatoes * **

Housemade Pappardelle 23

elk sugo, grana

Farro Pilaf 17

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


SIDES

~grilled broccolini, lemon, garlic, olive oil & grana 4.5

~mashed potatoes 3

~stone ground grits 3

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