— ENTRÉES —Modern dishes that capture the flavors of the season GARDEN — kale Caesar salad — Shred Kale, Romaine, Parmesan, Croutons, Caesar Dressing. — Blt's Wedge Salad — Iceberg,Cherry Tomatoes,Shaved Red Onions, Blue Cheese Crumbles, Diced Bacon, Ranch Dressing. — Caesar Duck Confit Lettuce Wraps — Duck Confit, Baby Romaine, Shaved Parmesan, Lemon Zest, Caesar Dressing SEA — Grilled Octopus — Marinated Octopus, Potato-Chorizo Hash,Tzatziki Sauce, Arugula Micro greens. — Crab Ravioli — Smoked Paprika Cream Sauce, Caviar, Radish Micro Greens, — Beer-Batterd Fish & Chips — Beer-Battered Cod,Tartar Sauce, Cilantro-lime Slaw, Fries. $75 (wine pairing an additional $10) Tasting Menu $75 (wine pairing an additional $10) Chef/Owner Allen Green LAND — Chicken Piccata — Creamy Polenta, Asparagus, Capers- Lemon Butter Sauce — SHORT RIB — celery root & Potato purée, broccolini, reduction sauce, Micro greens. — AIRLINE CHICKEN BREAST — parsley potato puree,heirloom baby carrots, Truffle Chicken Sauce. Chef’s menu Garden Vegetable Crudité With Green Goddess Dip DRUNKEN BURGER SLIDERS Guinness caramelized onions, cheddar, garlic mustard aioli, brioche Lobster Roll Butter Poached Lobster Tail, Split Top Bun,Truffle Fries. Pan Seared Salmon Artichoke-mushroom farro, tzatziki,lemon, Radish Micro greens DESSERT — Vanilla Panna Cotta — w/Wild Berry Compote. $10 — Spiced Apple Crumble — smoked vanilla bean, cinnamon $10 $11 — Chocolate Malt Cake — pretzel, peanut brittle, caramel $11 $8 — Bananarama — aged rum, chocolate liqueur, waffle $8 $11 — Moscato Puff — raspberry cream, hibiscus drizzle $11 Pastry Chef Brianna Bellamy
