Dinner

Corn & Crab Chowder with Fresh Cilantro
Cup ~ 5Bowl ~ 7

German Cabbage & Beer with Pickled Mustard Seeds
Cup ~ 4Bowl ~ 6

Baby Arugula
Tossed with Toasted Walnuts, Shaved Fresh Pears, Crumbled Bleu Cheese ~ 9

Duck & Field Greens
Tossed in Sherry Honey Vinaigrette, Dried Cherries, Pickled Onions and Egg ~ 14

Mixed Bread Basket
With an Assortment of Pesto Grilled Ciabatta, Biscuits and Corn Muffins ~ 4

House Cured Smoked Salmon *
With Crispy Potato Threads, Horseradish Aioli and Fresh Chives ~ 14

Crispy Corner Calamari*
Tossed with Peppers, Onions, Jerk Seasoning and Mango Mayo ~ 13

Triple Watermelon Radish Salad
With Nettle Grilled Baguette, Sochan Greens & Sweet Sicily ~ 12

Corn Fried Oysters*
Quick Fried and Served with Arugula, Tomatoes and Mustard Drizzle ~ 14

Steamed Icy Blue Mussels
With Forest Infused Broth, Ramp Rouille and Local Mustard Flowers ~ 14

Lemon Oregano Grilled Shrimp
With Tabouleh Salad, Olive Tapenade, Cucumber and Mint Yogurt ~ 14

Black Pepper & Ginger Crusted Tuna Tataki
With Wakame Salad, Wasabi Aioli and Ponzu Sauce ~ 16

Charcuterie Board
With Local Meats & Cheeses, Lusty Monk Mustard, Pickles, Fresh Fruit and Lavash ~ 16

Hemp BBQ Glazed HNG Pork Chop*
Over Bacon Braised Lima Beans and Grilled Ramp Hoe Cakes ~ 26

Coconut Crusted Swordfish
Over Citrus Basil Rice, Mango Mayo, Avocado Mousse and Steamed Snap Peas ~ 27

Forest Herb Pesto Seared Flounder Filet
Over Lentil & Ramp Ragout, Shaved Beet, Sherry Raddicchio Salad ~ 33

Crispy Fried Tofu Pad Thai
With Rice Noodles, Mung Bean Sprouts, Egg, Peanuts, Carrots, Scallions and Lime ~ 22

Pepper Seared Tenderloin of Beef*
Over Blue Cheese Mashed Potatoes, Asparagus and Roasted Tomato Butter ~ 37

Ramp & Quinoa Stuffed Chicken Breast
Over Goat Cheese Grits, Wilted Foraged Greens and Pickled Ramps ~ 26

Herb Grilled Scottish Salmon*
Over Wilted Garlic Kale, Fingerlings, French Beans and Roasted Fennel ~ 28

Tomato Ginger Cioppino Bowl*
Monkfish, Shrimp, Icy Blue Mussels over Arugula and Parmesan Polenta ~ 28