Hours: Lunch: 11 a.m. to 3 p.m. Mon-Fri. Dinner: 5 p.m. to 9 p.m. Mon-Wed, 5 p.m. to 10 p.m. Thu-Sat. Closed Sun.
Sesame soy dipping sauce.
House made corn beef. Sauerkraut, swiss cheese with thousand island dressing.
Stuffed with almonds, wrapped in bacon, balsamic drizzle, goat cheese crumbles.
Hand cut, lightly battered and quick fried, bistro sauce and mango salsa.
Filled with lobster meat, cream cheese, and scallions. Served with thai sweet and spicy chili sauce.
Pan seared, lump crabmeat.
Toasted french baguettes, beef and bacon sliders, bbq sauce, sharp cheddar, crispy onion straws, slaw.
Fried crispy, soy chili glazed, field greens, bleu cheese crumbles.
Housed cured salmon, two potato pancakes, capers, chopped red onion, and sour cream.
Two potato pancakes, raspberry chipotle sauce, sundried cranberries, sour cream.
White wine and herb, spicy marinara, or bacon, lobster, herb.
Chorizo, smoked duck, blueberry and elk salami, gin and juice lamb salami, british banger, procutio, aged gouda, middlefield white cheddar, aged bleu, fresh mozzarella, lucky penny chevre.
Local e 55th greenhouse bibb lettuce, crushed pistachio, cornflakes, bacon, lucky penny farms goat cheese ranch, pickled red onion.
Romaine hearts, shaved parmesan, black pepper, croutons.
Field greens, caramelized walnuts, sun-dried cranberries, bleu cheese, blush vinaigrette.
Field greens, warm toasted walnuts, lucky penny goat cheese, balsamic vinaigrette.
Lettuce, crumbled bacon, chopped red onion and tomato, house gorgonzola dressing.
Arugula, roasted local red and gold beets, lucky penny goat chevre, honey drizzle, and balsamic glaze..
Hot peppers, pickled red onion, rhubarb, scallion, fresh calamari rings, tossed in flour and fried.
Roasted patty pan squash, baby artichokes, local polenta.
Warm fingerling potato salad, tomato creme, braised pearl onions, fried leeks.
Texas toast, pistachios, cornflakes, raspberry pepper jam, bleu cheese.
Short rib, crab cake, or classic ham, egg, hollandaise and spinach. With chippers.
8 oz house ground local beef, pickled red onion, white cheddar, bacon, onion-tomato jam, roasted garlic-black pepper aioli, baby lettuce.
6oz. Beef tenderloin, crab cake, sautéed shrimp, hollandaise, asparagus, roasted fingerling potatoes.
Four-hour braised shanks, goat cheese polenta, seared celery root, cherry-raisin mostarda.
Pan seared veal medallions, house made mushroom raviolis, shiitake mushroom marsala sauce.
Sesame crusted, pan seared, wasabi aioli and ginger mandarin drizzle. Chilled spicy organic whole-wheat peanut sesame noodles with scallions, snap peas, and multi colored peppers.
Served over a creamy lobster risotto. Mixed with snap peas, asparagus and scallions. Balsamic drizzle.
Hand cut fries, charred lemon, purple slaw, and remoulade.
Pan seared over a bed of tomato risotto and asparagus, fried onion.
Day boat scallops and shrimp, finished in a lobster cream sauce.
Potato pierogi, sautéed onions, fried brussel sprouts, sour cream, applesauce.
Served over pappardelle pasta with spinach, sundried tomatoes, caramelized onion, fresh herbs, asparagus, and lemon cream.
Udon rice noodles in coconut-curry cream sauce with steamed brussel sprouts.
Stuffed with ricotta, spinach and parmesan, over spaghetti, finished with house-made marinara.
Sauteed wild mushrooms, black berries, fresh herbs, walnuts, pappardelle pasta, grilled leeks.
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