Chateau St. Michelle, Riesling, Columbia Valley, 2008
9

Cielo, Pinot Grigio, Italy, 2008
9

Brancott, Sauvignon Blanc, Marlborough, 2008
11

William Hill, Chardonnay, Central Coast, 2008
11

Jim Barry, Lodge Hill, Shiraz, Clare Valley, 2006
11

Milbrandt Vineyards, Cabernet, Columbia Valley, 2008
9

Montes Alpha, Syrah, Chile, 2006
11

Kenwwood, Merlot, Yulupa, 2007
11

Artesa, Pinot Noir, Carneros, Napa Valley, 2006
11

Veuve Clicquot, Yellow Label, Champagne, NV
22


Lobster Mac-n-Cheese
Sharp White Cheddar, Mache, Truffle Oil
9

Smoked Apple Maple Risotto
Walnut Crusted Camembert, Pomegranate Kernels, Granny Smith Chip, Molasses
9

Au Gratin Potato Lasagna
Arugula, Beet Frites, Port Syrup
8

Duck Confit and Goat Cheese Crepe
Brandied Cherry Emulsion, Field Green Salad
10

Selection of Artisan Cheeses
Choice of Three with Housemade Garnishes
15


Sherry Crab Bisque
Jumbo Lump Crabmeat And Lemon Créme Fraîche
6 cup / 9 bowl

Soup Du Jour
Market Price

Roasted Organic Turkey
Aged Cheddar, Smoked Bacon, Avocado, Grape Tomato, Chipotle Vinaigrette
12 entree

Caesar Salad
Toasted Brioche, Parmesan Tuille, Sun-dried Tomato Caponata
9
add chicken 6   add crab cake 8   add filet 8

Parisienne Apple Salad
Butter Lettuce, Gorgonzola, Chicharron, Apple Sage Vinaigrette
8

Port Poached Pear and Arugula
Goat Cheese Mousse, Dried Cranberries, Pancetta Shortbread, Orange Blossum Honey, Candied Walnuts
9


Served with Gaufrettes or with Fresh Fruit ($3 charge)

Sliders, Soup, Salad
Choice of One Slider or Half Sandwich with Cup of Soup or Field Green Salad
10

Crispy Skin Chicken Club
Bibb Lettuce, Smoked Bacon, Tomato, Horseradish Mustard, Grilled Sourdough
12

Dry Aged Beef Burger Sliders
Aged cheddar, Foie Gras Aioli, Crispy Shallots
11

Open Faced Jumbo Lump Crab Imperial
English Muffin, Tomato, Swiss Cheese
12

Filet Cheesteak Panini
Caramelized Onions, Spinach, Horseradish Cheddar, Tomato Rosemary Focaccia
12

"Bacon and Egg"
Braised Pork Belly, Sunny Side Egg, Onion Marmalade, Sharp Cheddar
10

Grilled Local Vegetable and Camembert
Mesclun, Herb Vinaigrette, Tomato Foccaccia
9


Slow Braised Venison and Root Vegetable Stew
Herb Butter Pastry Bowl, Truffle Pomme Puree
12

Pan Seared Chicken and Gnocchi
Spinach, Foraged Mushrooms, Currants, Rosemary Butter
15

Seafood Mixed Grill
Lobster Onion Risotto, Arugula, Charred Lemon Beurre Blanc
16

Jumbo Lump Crab Cakes
Heirloom Cauliflower, Panko Tomato, Caper Butter
17

Herb Crusted Filet Mignon
Sweet Potato Lyonnaisse, Swiss Chard, Bordelaise
17

Daily Vegetarian Entree

Voss Sparking and Still Water - 6


Donny Merrill - Executive Chef
Andy Matulaitis - Sous Chef
Menu Contributions by Nick Waterbury and Don'ta Whitley

An 18% gratuity will be added for parties of 6 or more.

Ask about our private dining rooms and conference center for private functions and business meetings.