Our Menu

House smoked Burnt Ends Served with slivered red onion.

Lemon honey curried black beluga lentils with paratha roti flatbread. (VEGETARIAN)

Braised soft then fried crispy with a tangy Thai sauce. Garnished with mint, cilantro, and fried garlic.

House-made Burrata filled with fresh spinach ricotta topped with honeycomb, prosciutto bacom, drizzled with 12-year-old balsamic vinegar.

USDA New York Strip steak, Porcini and Pepper rubbed with a crisp cast iron sear and a butter baste, topped with chimichurri. Smashed potatoes & farmer's vegetables.

Thai Red Curry Coconut sauce, green apple slaw and saffron rice. Crispy skin coated with mustard, coriander.

Amish barnyard chicken thighs grilled then simmered in a rich curry sauce, served with Paratha flat breads and saffron rice.

Parmigiano Reggiano Pappardelle, Farmer's Vegetables and Rosemary Garlic Butter.

Braised Wagyu Beef, baked in flakey pastry with a drizzle of balsamic vinegar and farmer's vegetables.

A heaping bowl, chocked with seafood, Lobster tail, scallops, shrimp, clams, & mussels in a savory tomato crab broth. Served with house-made focaccia.

Applewood bacon and balsamic syrup

With crisp baguette toast points.

Three cakes, topped with French Remoulade.

House made Croatian style sausage served with Ajvar (a traditional and refreshing sweet red pepper sauce)

Roasted baby carrots, seasonal vegetables, tomatoes, red onion, eggs, mushrooms, radishes, baby arugula, artisan greens, Chevre cheese, and Champagne Vinaigrette.

House smoked Burnt Ends Served with slivered red onions, bleu cheese, assortment of farmers vegetables for garnish, champagne vinaigrette

House made pappardelle smothered in lamb shoulder Ragu. Tossed with Parmigiano Reggiano, roasted pine nuts, and baby arugula.

Rice noodles layered with shrimp, and tossed in our Pad Thai sauce, topped with half a lobster tail, scallions, peanuts, and bean sprouts.