Grilled Cheese of the Week: Marble rye with fontina cheese and pancetta, served with your choice of soup. $6.22
Chef’s Table Menu
First Course
Parsnip Fries – $4
Lightly floured deep fried parsnips served with walnut-parsley pesto.
Stuffed Mushrooms – $4
Baked button mushrooms filled with lump crab in a bacon gouda cream sauce.
Second Course
Blueberry Salad – $5
Baby greens, fresh blueberries, shaved fennel, cucumber, and feta dressed with olive oil and golden balsamic vinegar.
Butternut Squash Soup – $5
A rich chicken and herb broth with onion, celery, butternut squash and sausage.
Main Course
Grilled Pork Chop – $19
Cinnamon and herb spiced bone-in pork chop served over parsnip puree with slow cooked wild mushrooms, walnut-parsley pesto, and mashed Yukon potatoes.
Sommelier recommendation: Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale
Autumn Risotto – $17
Creamy Arborio rice cooked in cranberry and orange juices with pumpkin puree, dried cherries, butternut squash and fontina cheese, garnished with a rosemary-thyme torta.
Sommelier recommendation: Wine – Angeline Chardonnay Beer – Sierra Nevada Pale Ale
Brown Sugar Salmon – $21
Fresh Copper River salmon fillet rubbed in brown sugar and pan seared, served over crisp polenta wedges with a light chestnut-bacon cream, a crisp apple and fennel frond salad and sautéed green beans.
Sommelier recommendation: Wine – Joseph Bauer Gruner Veltliner Beer – Bell’s Oberon
Dessert
Chocolate Mousse Cake – $6
Individual chocolate mousse layer cake served with chocolate whipped cream and sauce.
Blueberry Ice Cream – $6
Homestead Creamery’s blueberry-pomegranate ice cream in a rich graham cracker tart shell, topped with pomegranate syrup, fresh blueberries, and white chocolate shavings.
Key Lime Pie – $6
Rich key lime pie in a flaky graham crust topped with pineapple-lime mousse.
*Ask your server about our other seasonal desserts*
Three Course – $28 Four Course – $32
**NOW SERVING BRUNCH**
**SATURDAY & SUNDAY 10AM – 2PM**
