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.

Carmelized flaming bananas bathing in a decadent house Foster sauce atop a stack of French toast. Served with dulce de leche whipped cream.

Creme Brulée stuffed pancake stacks, with bourbon barrel aged maple syrup, raspberry coulis, fand resh berries.

Fresh crab and shrimp cakes, topped with poached eggs, Hollandaise, on top of toasted house made sourdough. Garnished with local greens dressed in champagne vinaigrette.

Heirloom creamy and cheesy grits topped with sautéed jumbo shrimp in a spiced butter sauce. Garnished with house made bacon.

Waygu brisket and beef cheek strudel, topped with a poached egg and Bearnaise sauce. Served with an heirloom tomato with fresh basil microgreens and drizzled with 12-year balsamic vinegar.

Gin and Beet infused Salmon Lox Rosettes, house made cream cheese, pickled red onions, capers, toasted everything bagel.

Locally raised free range Amish eggs, rolled into a French style omelet. Filled with locally grown chestnut and oyster mushrooms, fresh spinach, house made bacon, and house made spinach ricotta cheese.

Grandma Lucy's fried chicken topped with savory sausage gravy on top of a waffle with a drizzle of bourbon barrel maple syrup.

Fresh avocado, on top of house made sourdough toast with heirloom tomatoes. Served with a vegan scramble of curried soft tofu, mushrooms, and spinach.

Deep dish mac and cheese topped with Chorizo, fresh corn, and black beans, served in a hand made flaky pie crust.

Local carrots, tomatoes, red onions, eggs, mushrooms, baby arugula, artisan greens, with another seasonal vegetable from our farmers, house made spinach ricotta cheese, and champagne vinaigrette.

Local pork bacon house cured and coated with fresh cracked pepper, brown sugar, and coriander.

Grown right in the thumb, these baby potatoes are roasted with fresh rosemary and garlic and seasoned with maldon sea salt.

Whipped grass-fed butter and housemade strawberry jam.

Locally made jumbo breakfast Sausage.