Chef Tetzloff prepares a new menu for each season, featuring the finest and freshest seasonal ingredients and flavors.
Fried Calamari with Carolina BBQ glaze and tartar sauce 8
Shrimp and Grits with andouille sausage and country ham
served in buttery tomato-scallion broth 13 
Roasted Granny Smith Apple with Maytag-fig stuffing, country ham, peanuts, and port wine vinaigrette 8
Grilled Asparagus with duck liver, hard cooked egg, sun-dried tomato, and arugula saute with goat cheese dressing 9
Vegetable Gratin with English Peas, shiitake mushrooms, pearl onions, and redskins in gruyere cream 9
Knife and Fork Crostini with pulled braised beef shank served over Point Reyes blue smear, with micro greens and Dijion Worcestershire 9
Cheese Plate: a selection of three cheeses and various accompaniments 12
PEI Mussels in grilled lemon, chardonnay, and tarragon broth 9
Country ham, Spinach, and Vidalia onion soup cup 6 bowl 8
Cucumber, mint, and English pea Vichysoisse cup 6 bowl 8
House Salad with spiced pecans, red wine poached pears,
and creamy gorgonzola vinaigrette 7 Add gorgonzola $1
Grilled Romaine Salad with marinated roma tomatoes, country ham, farmhouse cheddar, and sriracha ranch 8
Mixed Green Salad with maceratedradish, cucumber, red onion, and roma tomatoes with tallegio crostini and red wine vinaigrette 8
Wild Alaskan Halibut with grilled aspargus, crispy risotto pancake, candied yellow tomato, and tarragon vinaigrette 28
Chicken Fried Rabbit Legs with Dijon mashers, spinach, thyme cream sauce, and Vidalia jam 26
Pan-roasted Beef Filet with worchestershire mustard glaze, herb roasted fingerling, sugar snap, and bacon saute, with green pepercorn sauce, and pimento cheese 32
Portabello Napoleon layered with artichoke hearts, country style yellow squash, braised eggplant and tomato ragout served with angel hair pasta tossed in arugula and almond pesto 19
Grilled, White Balsamic Chicken with sugar snap pea, sweet potato, and shiitake saute, fried egg, goat cheese and pepper relish croquette, and red wine gastrique 21
Jerked Sea Scallops on warm black bean, farro, cippolini, cilantro, and bell pepper salad with ginger carrot vinaigrette, and citrus creme fraiche 24
Pink Peppercorn-rubbed Pan-roasted Duck Breast on wild rice, pecan, pearl onion, and swiss chard saute with port wine and blueberry confiture and granny smith brandy reduction 27
Grilled Lake Erie Walleye with fried grit cake, spring vegetabe ratatouille, ras al hanout compound butter, and champagne vinaigrette 25
Lasagna with housemade pork and beef sausage, marinara sauce,
and mozzarella cheese 17
Bacon-wrapped Pork Tenderloin with sweet potato, smoked onion, maytag, and grilled summer squash hash, Bulleit Rye and jalapeno reduction, and sweet savory slaw 25
Creole-spiced, grilled Flatiron Steak with warm Maytag blue cheese potato salad, asparagus, shoestring fries and truffle vinaigrette 26
We are open for dinner:
Sunday – Thursday 5 p.m. - 10 p.m.
Friday – Saturday 5 p.m. - 11 p.m.
Executive Chef: David Tetzloff
Sous Chef: Ben Russell
Additional sides may be ordered for $5.00
To accommodate your request, a $2.00 surcharge will be added to split entrees.
The FDA warns that consuming raw or undercooked meat or seafood could cause illness.
For parties of seven or more, 18 percent gratuity will be added.