Menu

STARTERS Yel l ow fi n Tu n a Tar t ar e Citr us, Almonds, Radish, Pumper nickel Cr isp . . . . . . . . . . . . .. . . . . . . . . . . . . . 1 7 Tu s c a n K a l e C a es ar Pecor ino Romano, Roasted Breadcr umbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 Veg et a b l e C h opp e d S al ad Avocado, Pancetta, Roasted Poblano-Lime Vinaigrette . . . . . . . . . . . 1 4 Ma rket Gre e n S al ad Lynnhaven Goat Cheese Crostini, Candied Pecans, Cider Vinaigrette . . . 1 3 Lunch served at 11:30am

ENTREES

SIDES

DESSERTS

B r i ck-Pr es se d C a scun F a rm C h i cke n... 26

Ma c a n d Ch e es e G r ati n . . . . . . . . . . . 7

D ark Chocolate Peanut But ter C ake . . . . 1 2

Par migiano Cr ust

Roasted Cocoa Sorbet, Banana, Coffee

R oa ste d W i n te r Veg et ab l es . . . . 7

Lemon Meringue Tar t . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Olive Oil-Rosemar y Potatoes, Salsa Verde

R o a st Tur key S a ndwich......................... 19 Old Chatham Camember t, Cranberr y Mustard with Mar ket Green Salad

Br ussels Sprouts, Carrots, Parsnips, Celer y Root

Gar g anelli P a st a . .................................... 25

Qu i n oa F a rro S a l ad . . . . . . . . . . . . . . . . . . 7

Satur Far ms Winter Squash, Kale, Wild Mushrooms

Sweet Potatoes, Sunchokes, Shallot-Herb Vinaigrette

NY State Cheddar Cr ust, Walnut-Brown Sugar Ice Cream

“ G rid iro n” Bur g er.................................. 22

R os e ma r y F re n ch F r i es .. . . . . . . . . . . 5

Fr uit and Berr y Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Swe et Pot ato F r i es . . . . . . . . . . . . . . . . . . . 5

Sing le E spresso ......... . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5

Bl oomi ng Pot ato . . . . . . . . . . . . . . . . . . . . . . 7

C appuccino ................ . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5

Ver mont Cheddar, Caramelized Onions, Tomato Jam, Rosemar y Fr ies

G rille d S kir t Stea k ................................. 29 Potato Purée, Tr uffle Shoestr ings, Water cress

S alt Bake d K ing S a lmon........................ 29 Beluga Lentils, Amer ican Caviar Beurre Fondue, Root Vegetables

Horseradish Crème Fraîche, Bacon, Scallions

Vanilla-Olive Oil Jam, Mandar in Sorbet, Gingerbread

Iron Skillet Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Coff ee ................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Selec tion of Tea s ........... . . . . . . . . . . . . . . . . . . . . . . . . . . 5

STARTERS

Dinner served at 5:00pm

Yel l ow fi n Tu n a Tar t ar e Citr us, Almonds, Radish, Pumper nickel Cr isp . . . . . . . . . . . . .. . . . . . . . . . . . . . . 1 7 Gri l l e d Be rk s h i r e Po r k B el ly Shaved Br ussels Sprouts, Apples, Pomegranates . .. . . . . . . . . . . . .1 6 Tu s c a n K a l e C a es ar Pecor ino Romano, Roasted Breadcr umbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 Veg et a b l e C h opp e d S al ad Avocado, Pancetta, Roasted Poblano-Lime Vinaigrette . . . . . . . . . . . . 1 4 Ma rket Gre e n S al ad Lynnhaven Goat Cheese Crostini, Candied Pecans, Cider Vinaigrette . . . . 1 3

ENTREES

SIDES

R o a ste d Be ef F ilet .................................. 32

Ma c a n d Ch e es e G r ati n . . . . . . . . . .

Cipollini Onions, Carrots, Caber net Sauce

Gar g anelli P a st a . .................................... 25 Satur Far ms Winter Squash, Kale, Wild Mushrooms

B r i ck Pr esse d C a scun F a rm C h i cke n ... 26

DESSERTS 7

D ark Chocolate Peanut But ter C ake . . . . 1 2

Par migiano Cr ust

Roasted Cocoa Sorbet, Banana, Coffee

R oa ste d W i n te r Veg et ab l es . . . . 7

Stick y Toff ee Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Br ussels Sprouts, Carrots, Parsnips, Celer y Root

Hoegaarden Ice Cream, Winter Fr uits

Warm Anjou Pear Brown But ter C ake . . 1 2

Olive Oil-Rosemar y Potatoes, Salsa Verde

Qu i n oa F a rro S a l ad . . . . . . . . . . . . . . . . . . 7

G rille d S kir t Stea k ................................. 29

Sweet Potatoes, Sunchokes, Shallot-Herb Vinaigrette

Honey Ice Cream, Bourbon Caramel

R os e ma r y F re n ch F r i es . . . . . . . . . . . . 5

Vanilla-Olive Oil Jam, Mandar in Sorbet, Gingerbread

Ver mont Cheddar, Caramelized Onions, Tomato Jam, Rosemar y Fr ies

Swe et Pot ato F r i es . . . . . . . . . . . . . . . . . . . 5

Iron Skillet Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

S alt Bake d K ing S a lmon........................ 29

Bl oomi ng Pot ato . . . . . . . . . . . . . . . . . . . . . . 7 Horseradish Crème Fraîche, Bacon, Scallions

NY State Cheddar Cr ust, Walnut-Brown Sugar Ice Cream

Potato Purée, Tr uffle Shoestr ings, Watercress

“ G rid iro n” Bur g er.................................. 22

Beluga Lentils, Amer ican Caviar Beurre Fondue, Root Vegetable s

Po a ch e d H ali but . .................................... 32 Sautéed Spinach, Saffron-Chive Risotto

Lemon Meringue Tar t . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Fr uit and Berr y Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Sing le E spresso ......... . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 C appuccino ................ . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 Coff ee ................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Selec tion of Tea s ........... . . . . . . . . . . . . . . . . . . . . . . . . . 5

BOTTLED BEER

WINE

Bu dwe is e r..... ......................... 7

P ros e cco

B u dwe is e r Bla ck Crow n Go l d e n Am b er L a g er........... 8 B u d Lig ht ..... .......................... 7 B u d Lig ht Lime . .................... 7 M ich elob Ultr a . .................... 8

SPECIALTY COCKTAILS L a Ma rca DOC, Ita ly ..... . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 / 4 8

Pi n ot Grig i o

Ma so Ca n a li 2 0 1 2 , I t a l y . . . . . . . . . . . . . . . . . . . . . . 1 3 / 4 8

S a uvig n on Bl a n c

Wh ite h ave n 20 1 2 , New Z e a l a n d . . . . . 1 3 / 4 8

Ch a rdon n ay

Ala mo s 2 0 1 1 , Arg e nt i n a . . . . . . . . . . . . . . . . . . . . . . 1 2 / 4 4

Ch a rdon n ay

Ga llo Sig n a tu re Se r i e s 2 0 1 1 , Ca l i fo r n i a

Pi n ot N oi r

. . . 20/75

Ma cMu rray Ra n ch 2 0 12 , Ca l i fo r n i a . . . . . . . . . . . . . 1 5 / 5 6

Me rl ot

Fre i Bro th e rs Re se r ve 2 0 1 2 , Ca l i fo r n i a . . . . . . . . . . . . . . 1 4 / 5 2

Ma l be c

Do n Mig u e l Ga sco n 2 0 1 2 , A r g e n t i n a . . . . . . . . . . . . . . . . . 1 3 / 4 8

H o eg aard e n. ......................... 8

C a b e rn et S a uvig n on

Willia m Hi l l E s t a t e 2 0 1 1 , CA . . . 1 2 / 4 4

B eck ’s ........... ......................... 8

C a b e rn et S a uvig n on

L o u is M . Ma r t i n i 2 0 1 1 , CA . . . . . . 2 0 / 7 5

I l atr a i a

Bra n ca ia 2 0 1 0 , Ita ly ......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 0

T h e B & T. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 Bourbon, Tonic and Lemon Wedge

Si ng ap o r e S u n set . . . . . . . . . . . . . . . . . . . 1 6 Yuzu, Citr us and Raspberr y with Tequila and Jalapeño

Str aw b e r r y C ai p ro sk a . . . . . . . . . . . . 1 6 Vodka, Limes, Strawberr y, Simple Syr up

C u cu m b e r G i n M ar ti n i . . . . . . . . . . 1 6 Gin, Fresh Squeezed Lemon Juice, Cucumber, Simple Syr up

SMALL BITES F ar mste ad Che ese Pl ate F ig Ja m, C ra n b e r r y Wa l nu t To a s t , Pe a r 15

“Pig S ki ns ” i n a B l anket Be e r M u s t a r d 16

Ve al and Ri cot t a M e at ba lls R o a s t e d G a r l i c To a s t 14

P a str ami R e u be n P ani ni 17

G ri l l e d B r at wu r st Pr e t ze l B r e a d Bu n , C a bb a g e, M u s t a r d Se e d R e lis h 16

Piz z a Ru sti c a M a it a ke M u s h r o o m s, R i c o tta , Ar ug u la 15

S m o ke d Ch i cke n W i ng s M ay ta g Bl u e C h e e s e S a u c e 12