Appetizers
NY Strip Meatballs 10
Glazed Chanterelles, Smashed Potatoes, Apple Slaw, and Celery Leaf Salad
LaBelle Farm Foie Gras Tacos 15
Avocado, Truffle Aioli, Cabbage, Queso Fresco, and Lime
Stuffed Mushrooms 5
Herbed Cream Cheese and Seasoned Bread Crumbs
Elk Carpaccio 12
Pepper Aioli, Huckleberry Gastrique, and Chicharones
Smoked Salmon Deviled Eggs 7
Arugula, Crisp Carrot, and Sugar Snap Pea Salad
Duck Confit Croquettes 9
Parsnip and Foie Gras Puree and Apricot Chutney
Salads
Chevre and Caramelized Onion Tart 9
Oak Ridge Chevre, Baby Greens, Roasted Beets, and Balsamic Vinaigrette
Seared Scallops 14
Carrot Puree, Endive, Blood Orange, and Pistachio Vinaigrette
Arugula and Parmesan 8
Spiced Pecans, Dates, and Sherry Vinaigrette
Bacon Wrapped Dates and Mixed Greens 10
Herbed Goat Cheese, Local Honey, and Balsamic Vinaigrette
Traditional Caesar 5.5
Fresh Grated Parmesan and Herbed Croutons
Soup of the Day
Market Price
Entrees
Grilled Atlantic Tilefish 28
Hedgehog Mushroom and Pea Risotto, Arugula, and Pistachio Beurre Noisette
Bacon Wrapped Pork Loin Chop 26
Slow Cooked Lentils, Braised Cabbage, and a Mustard and Ale Sauce
LaBelle Farms Duck Duet 28
Crispy Skin Breast and Smoked Leg with Chanterelle Barley “Risotto”, Roasted Carrot, and Apple Mostarda
Pan Seared New York Strip 31
Smoked Mashed Potatoes, Creamed Spinach, and Ham Hock Jus
Housemade Pici 17
Roasted Garlic and Yellowfoot Mushroom Broth, Broccoli, Truffle Oil, and Aged Parmesan
Pan Roasted Atlantic Hake 26
Grilled Fingerling Potato and Bacon Hash, Sugar Snap Pea Salad,
and a Caramelized Shallot and Preserved Lemon Vinaigrette
Beef Tenderloin Filet 33
Grilled with Herbed Oven Roasted Potatoes and Fall Vegetables
Grilled Broken Arrow Ranch Antelope 30
Cauliflower and Caramelized Onion Saute, Sweet Potato “Risotto”, and a Bacon and Maple Jus
Roasted Chicken Breast 18
Gnocchi and Aged Cheddar Gratin, Wilted Spinach, and a Pecan and Caramelized Shallot Beurre Blanc
Sides
Sauces: 3.5
Green Peppercorn or Ham Hock Demi
“Macaroni and Cheese” 5
Curried Pimento and Cheese 6
Served with Sue’s Crackers
Olive Oil, Parmesan, and Rolls 4
Sauteed Yellowfoot Mushrooms 9
Marinated Beets 6
Warm Wilted Spinach 4
Herb Roasted Carrots 5
Bios
Hinkebein Hills Farm: Located two miles north of Cape, Karlios Hinkebein raises fantastic natural pork. Visit his website for questions.
Oak Ridge Farm: Enos Kauffman produces a number of goat’s milk based cheeses on his farm in Advance. His cheeses are available at the Thursday Farmers Market.
Mo’ Honey: Grant Gillard sources honey from a variety of local areas. Available at the Thursday Farmers Market.
Broken Arrow Ranch: Located in Ingram, Texas, this “ranch” sends us some of the best game in the nation. Please visit their website for information.
Local Farmers Markets: We visit all of the local farmers markets with far too many products and producers to name. Please visit them Wednesday Morning and Thursday Afternoons (April-October).
Desserts
Sticky Toffee Pudding 8
Chocolate Marquis 8
Vanilla Bean Anglaise and Chocolate Sauce
Sourdough Waffle and Chocolate Dipped Bacon 8
Maple Syrup and Bourbon Ice Cream
Banana Cream Pie 7.5
Vanilla Bean Crème Brulee 9
Meyer Lemon Tart and Huckleberry Sauce
Seasonal Sorbets and Ice Creams 4.5
Fromage
Artisan Cheese Flights with Condiments
One Cheese:5 Three Cheeses:9 Five Cheeses:13
Cypress Grove “Humboldt Fog”: Goat/Soft Ripened/California
Bucheron: Goat/Soft Ripened/France
Petit Basque: Sheep/Semi Firm/France
Eppoisses: Cow/Washed Rind/France
Campo de Montalban: Mixed/Semi Firm/Spain
Mahon Curado: Sheep/ Hard/Spain
Cypress Grove “Midnight Moon”: Goat/Semi Firm/California
Buttermilk Blue: Cow/Blue/ Wisconsin
|