Our dinner menu changes constantly, so what we are serving now may not be what we are serving when you visit us. We try to keep the website as up to date as possible!
Updated January 13th, 2020.
Served with soup or salad.
Wild caught, locally sourced.
Sautéed in a lemon-white wine sofrito with creamy SC polenta and bacon.
Beef shirt rib with a mushroom marsala served over creamy polenta with roasted zucchini, carrots and parsnips.
Panko crusted Prestige Farms chicken breast lightly fried with melted fresh mozzarella and served with cavatappi pasta topped with fresh basil and Pecorino cheese.
Prestige Farms blackened chicken breast over linguine with a housemade Pecorino Alfredo with zucchini, asparagus and bacon.
Pan seared honey-thyme glazed salmon served over garlic mashed potatoes with caramelized onions, sautéed spinach and mushrooms.
Grilled ribeye topped with a roasted red pepper couli, roasted asparagus, served over a parsnip puree and sautéed spinach with bacon.
Panko crusted Heritage Farms boneless fried pork chop over cavatappi mac & cheese, green peas, mushrooms and bacon.
10 oz. strip of bison served with garlic mashed potatoes, blistered cherry tomatoes and roasted cauliflower with a charred onion steak sauce.
Over a caper and sun-dried tomato risotto with bacon, arugula and a citrus goat cheese.
Cherry tomatoes, roasted wild mushrooms, cauliflower, root vegetables simmered in housemade marinara with black truffle oil tossed in linguine and topped with fresh basil and Pecorino cheese.
Prestige Farms grilled chicken, melted gruyere, Taylor Ham gravy over roasted sweet potato with a lemon dill asparagus.
P.E.I. mussels, jumbo lump crab, local shrimp over linguine in a caper tomato scampi.