Chef’s Table Menu
First Course
Chicken Skewer – $4
Pancetta wrapped chicken skewer with American Honey bourbon barbeque sauce and chives.
Roasted Pear – $4
Brandy simple syrup dipped pears rolled in crushed pecans and roasted, served with blue cheese, fresh basil, and balsamic reduction.
Second Course
Braised Pork Salad – $5
Braised pork, baby arugula, mixed baby greens, apricot-honey chutney and orange vinaigrette.
Chicken and Rice Soup – $5
Tender chunks of chicken, vegetables, and wild rice in a rich broth with hints of honey and lemon.
Main Course
Braised Beef Shortrib – $23
Slow roasted bone in short rib over creamy stone-ground grits with roasted tomatoes and onion, finished with smoked bacon and Gouda cream sauce.
Sommelier recommendation: Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale
Shrimp Pasta – $17
Jumbo shrimp, roasted bell peppers, artichokes, and pancetta tossed in our rich four-cheese sauce with linguine noodles.
Sommelier recommendation: Wine – Angeline Chardonnay Beer – Sierra Nevada Pale Ale
Pan Seared Tilapia – $19
Citrus and jalapeno marinated tilapia fillet served with a plantain and sweet pepper chutney and cilantro cream over steamed rice and the vegetable du jour.
Sommelier recommendation: Wine – Crossings Sauvignon Blanc Beer – Bell’s Oberon
Dessert
Cheesecake- $6
New York style cheesecake with a flaky graham crust topped with fresh strawberry sauce.
Blueberry Ice Cream – $6
Homestead Creamery’s blueberry-pomegranate ice cream in a rich graham cracker tart shell, topped with pomegranate syrup and white chocolate shavings.
