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Dinner Menu September 7 – 18, 2017


Soup: locally foraged wild and cultivated mushroom soup, grilled baguette, herbed goat cheese ($8.50)

Salad: Caprese salad--Broadfork Farm heirloom tomatoes, basil, red onions, extra virgin olive oil and balsamic reduction ($8.50)

Dips: trio of house made dips--roasted red pepper hummus, smokey eggplant baba gannouj, baked artichoke and three cheese dip, house made crisps & breads ($10)


Chicken: southern fried chicken--three pieces of buttermilk fried chicken, coleslaw, pasta salad, and smoked potato salad ($20)

Mushroom Pasta: handmade cavatelli and locally foraged and cultivated mushrooms in a white wine cream sauce, fresh herbs and shaved 30 month Parmesan ($25)

Steak: grilled 12 oz rib-eye with Greek salad--local organic peppers, red onions, cucumbers, Kalamata olives, and marinated feta cheese. Lemon and herb compound butter ($37)

Scallops: pan-seared local scallops, cucumber salad, nahm jim, Thai rice cakes, cilantro, puffed rice, coconut kaffir lime reduction ($25)

Halibut: pan-roasted filet of local halibut, succotash of local vegetables--roasted corn, peppers, tomatoes, beans, and fresh herbs ($25)


Tiramisu: literally “pick me up”--coffee-soaked sponge biscuits, sweet mascarpone cream, cocoa, chocolate crisp ($7)

Tropical Advocate: salad of local organic melons, banana and coconut jam, coconut foam, pineapple chips and mint ($7)

Cheese Please!!!: a selection of That Dutchman's cheeses, including truffle gouda, Dragon's Breath, Pizzlewig, and Applewood-smoked gouda, served with fresh breads and housemade crisps ($14)