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Friday, October 30th
APPETIZERS
Smoked Salmon Rillettes 16
poached and smoked salmon salad, pickled red onion, capers, hard-boiled egg, grilled country bread
Barbecue Pork Belly GF 14
smoked cheddar polenta, arugula, lemon vinaigrette
Caesar Salad GF 12
romaine hearts, pickled ginger, wasabi cashews, caesar dressing
“Probably The Best Salad You’ll Ever Have” GF, V 12.5
leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda, sweet sesame-walnut dressing
Baby Arugula Salad GF, V 12.5
marinated portobello mushroom, butternut squash, fried shallots, pecorino romano, truffled sherry vinaigrette
Birchrun Hills Farm Cheese Plate 16
equinox, fat cat, birchrun blue, kalamata olives, cornichons, apple chutney, crostini
Vegetarian Chili V, GF 8.5
cilantro, lime crema, jack cheese
Kabocha Squash Bisque VE, GF 8
pumpkin seed oil
Poached Shrimp and Bibb Lettuce Salad GF 14
avocado, pickled celery, tomato, sweet mustard dressing
ENTREES
Organic Chicken Schnitzel 28
whole grain mustard potatoes, glazed brussels sprouts, rosemary and caramelized onion cream
Seared Duck Breast and Confit Leg GF 31
sweet potato puree, sauteed cabbage, mango-ginger sauce
Jumbo Shrimp and Sea Scallop Paella GF 28
green peas, red pepper, spanish chorizo, carnaroli rice, saffron-tomato broth, fresh herbs
Grilled Scottish Salmon GF 28
baby arugula, portobello and butternut squash salad, truffled sherry vinaigrette, crispy shallots
Maryland Crab Cake 27
poached asparagus and leeks, lemon-chive hollandaise
Six Ounce Local Burger ** 19
brioche bun, housemade pickles, smoked cheddar or jack cheese, hand-cut fries or mixed greens salad with balsamic vinaigrette
add applewood smoked bacon 1.5
Stuffed Zucchini GF, V 25
cauliflower, lentil and tomato ragout, warm hummus, chevre cheese, toasted sunflower seeds, dried tart cherries, fresh herbs
Seared Halibut Fillet GF 31
potato puree, baby green beans, lemon-thyme butter
Six Ounce Filet Mignon GF 32
potato-cauliflower puree, soft-cooked carrots and baby green beans, herb butter
Braised Beef Short Rib Ragout 26
roasted tomatoes, penne pasta, pecorino romano, natural herb jus
Grilled Australian Lamb Chops GF 37
smashed redskin potatoes, baby green beans, port wine reduction
KIDS
Chicken Fingers and French Fries 12
Penne Pasta 10
red sauce, white sauce or butter
GF= Gluten Free V= Vegetarian VE= Vegan
DESSERTS
Pecan Pie 8
caramel sauce
Key Lime Pie 8
Chocolate-Caramel Pot du Creme GF 8.5
Dark Chocolate-Orange Torte GF 8
candied orange rind
Pumpkin and Cream Cheese Roulade 8.5
caramel sauce, candied pecans
COCKTAILS
Served chilled and ready to drink in jars.
Each Jar contains TWO cocktails
Blackberry-Orange Cosmo 22
Muddled Blackberries, Grey Goose Orange and Fresh Orange and Lemon Juices
Last Word 22
Bombay Gin, Chartreuse, Luxardo Maraschino, Lime
Drunken Monk 22
Bulleit Bourbon, Benedictine, Reagan’s Orange and
Angostura Bitters, Orange Twist
Madrid Margarita 19
Espolon Silver Tequila, Cointreau, Cucumber, Jalapeño, Lime, and Agave
SIX PACKS OF BEER (12oz):
Bells Two Hearted Ale 17.5
Stella Artois 13.5
Amstel Light 13.5
Corona 13.5
Heineken 13.5
Yuengling Lager 13.5
Victory Prima Pils 15.5
Dogfish Head 90 Minute IPA 20.5
Hoegaarden 13.5
Ballast Point Grapefruit Sculpin 17.5
FOUR PACKS OF BEER(16oz):
Freewill Kragle IPA 17.5