SECOND COURSES
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HANDMADE LINGUINE WITH BABY CLAMS 25.
TOASTED GARLIC, WHITE WINE & OREGENATA BREAD CRUMBS |
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PAN ROASTED DIVER SCALLOPS WITH PARSLEY
PISTOU 33.
OKRA & CABBAGE WITH SMOKY BACON, FINGERLING POTATOES |
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SEARED ORGANIC SALMON WITH SOY LEMONGRASS
SYRUP 30.
SOYBEAN, SHITAKE MUSHROOM & LEEK RAGU |
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GRILLED & MARINATED HANGER STEAK WITH
HERBS & OLIVE OIL 32.
SAUTÉED BABY SPINACH, BUTTERMILK ONION RINGS |
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PAN ROASTED NATURALCHICKEN WITH CIDER
SAUCE 28.
PARSNIP PUREE, RED CABBAGE & BARTLETT PEARS |
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RED WINE & BAY LEAF SLOW BRAISED
LAMB SHANK 34.
BLACK TRUFFLE RISOTTO, HONEYED ROOT VEGETABLES |
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BARBEQUED BERKSHIRE PORK CHOP WITH LOCAL
APPLE CHUTNEY 33.
CHEESE GRITS, BRAISED WINTER GREENS & CELERY ROOT SLAW |
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GRILLED NATURAL SIRLOIN STEAK,
RED WINE SAUCE 42.
YUKON GOLD POTATO & ARTISANAL CHEDDAR GRATIN, GRILLED ASPARAGUS |
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