STARTERS

Yel l ow fi n Tu n a Tar t ar e Citr us, Almonds, Radish, Pumper nickel Cr isp . . . . . . . . . . . . .. . . . . . . . . . . . . . 1 7 Tu s c a n K a l e C a es ar Pecor ino Romano, Roasted Breadcr umbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 Veg et a b l e C h opp e d S al ad Avocado, Pancetta, Roasted Poblano-Lime Vinaigrette . . . . . . . . . . . 1 4 Ma rket Gre e n S al ad Lynnhaven Goat Cheese Crostini, Candied Pecans, Cider Vinaigrette . . . 1 3
Lunch served at 11:30am

ENTREES
B r i ck-Pr es se d C a scun F a rm C h i cke n... 26
Olive Oil-Rosemar y Potatoes, Salsa Verde

SIDES
Ma c a n d Ch e es e G r ati n . . . . . . . . . . . 7
Par migiano Cr ust

DESSERTS
D ark Chocolate Peanut But ter C ake . . . . 1 2
Roasted Cocoa Sorbet, Banana, Coffee

R o a st Tur key S a ndwich......................... 19

Old Chatham Camember t, Cranberr y Mustard with Mar ket Green Salad

R oa ste d W i n te r Veg et ab l es . . . . 7
Br ussels Sprouts, Carrots, Parsnips, Celer y Root

Lemon Meringue Tar t . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Vanilla-Olive Oil Jam, Mandar in Sorbet, Gingerbread

Gar g anelli P a st a . .................................... 25

Satur Far ms Winter Squash, Kale, Wild Mushrooms

Qu i n oa F a rro S a l ad . . . . . . . . . . . . . . . . . . 7
Sweet Potatoes, Sunchokes, Shallot-Herb Vinaigrette

Iron Skillet Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

NY State Cheddar Cr ust, Walnut-Brown Sugar Ice Cream

G rid iro n Bur g er.................................. 22

Ver mont Cheddar, Caramelized Onions, Tomato Jam, Rosemar y Fr ies Potato Pure, Tr uffle Shoestr ings, Water cress

R os e ma r y F re n ch F r i es .. . . . . . . . . . . 5 Swe et Pot ato F r i es . . . . . . . . . . . . . . . . . . . 5 Bl oomi ng Pot ato . . . . . . . . . . . . . . . . . . . . . . 7

Horseradish Crme Frache, Bacon, Scallions

Fr uit and Berr y Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Sing le E spresso ......... . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 C appuccino ................ . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 Coff ee ................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Selec tion of Tea s ........... . . . . . . . . . . . . . . . . . . . . . . . . . . 5

G rille d S kir t Stea k ................................. 29 S alt Bake d K ing S a lmon........................ 29

Beluga Lentils, Amer ican Caviar Beurre Fondue, Root Vegetables

STARTERS
Yel l ow fi n Tu n a Tar t ar e Citr us, Almonds, Radish, Pumper nickel Cr isp . . . . . . . . . . . . .. . . . . . . . . . . . . . . 1 7 Gri l l e d Be rk s h i r e Po r k B el ly Shaved Br ussels Sprouts, Apples, Pomegranates . .. . . . . . . . . . . . .1 6 Tu s c a n K a l e C a es ar Pecor ino Romano, Roasted Breadcr umbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 Veg et a b l e C h opp e d S al ad Avocado, Pancetta, Roasted Poblano-Lime Vinaigrette . . . . . . . . . . . . 1 4 Ma rket Gre e n S al ad Lynnhaven Goat Cheese Crostini, Candied Pecans, Cider Vinaigrette . . . . 1 3

Dinner served at 5:00pm

ENTREES
R o a ste d Be ef F ilet .................................. 32
Cipollini Onions, Carrots, Caber net Sauce

SIDES
Ma c a n d Ch e es e G r ati n . . . . . . . . . .
Par migiano Cr ust
7

DESSERTS
D ark Chocolate Peanut But ter C ake . . . . 1 2
Roasted Cocoa Sorbet, Banana, Coffee

Gar g anelli P a st a . .................................... 25

Satur Far ms Winter Squash, Kale, Wild Mushrooms Olive Oil-Rosemar y Potatoes, Salsa Verde

R oa ste d W i n te r Veg et ab l es . . . . 7
Br ussels Sprouts, Carrots, Parsnips, Celer y Root

Stick y Toff ee Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Hoegaarden Ice Cream, Winter Fr uits

B r i ck Pr esse d C a scun F a rm C h i cke n ... 26 G rille d S kir t Stea k ................................. 29

Potato Pure, Tr uffle Shoestr ings, Watercress

Qu i n oa F a rro S a l ad . . . . . . . . . . . . . . . . . . 7
Sweet Potatoes, Sunchokes, Shallot-Herb Vinaigrette

Warm Anjou Pear Brown But ter C ake . . 1 2

Honey Ice Cream, Bourbon Caramel

Lemon Meringue Tar t . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

Vanilla-Olive Oil Jam, Mandar in Sorbet, Gingerbread

G rid iro n Bur g er.................................. 22

Ver mont Cheddar, Caramelized Onions, Tomato Jam, Rosemar y Fr ies Beluga Lentils, Amer ican Caviar Beurre Fondue, Root Vegetable s

R os e ma r y F re n ch F r i es . . . . . . . . . . . . 5 Swe et Pot ato F r i es . . . . . . . . . . . . . . . . . . . 5 Bl oomi ng Pot ato . . . . . . . . . . . . . . . . . . . . . . 7

Horseradish Crme Frache, Bacon, Scallions

Iron Skillet Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2

NY State Cheddar Cr ust, Walnut-Brown Sugar Ice Cream

S alt Bake d K ing S a lmon........................ 29

Po a ch e d H ali but . .................................... 32

Sauted Spinach, Saffron-Chive Risotto

Fr uit and Berr y Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Sing le E spresso ......... . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 C appuccino ................ . . . . . . . . . . . . . . . . . . . . . . . . . 5 . 7 5 Coff ee ................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Selec tion of Tea s ........... . . . . . . . . . . . . . . . . . . . . . . . . . 5

BOTTLED BEER
Bu dwe is e r..... ......................... 7 B u dwe is e r Bla ck Crow n Go l d e n Am b er L a g er........... 8 B u d Lig ht ..... .......................... 7 B u d Lig ht Lime . .................... 7 M ich elob Ultr a . .................... 8 H o eg aard e n. ......................... 8 B eck s ........... ......................... 8

WINE
P ros e cco
L a Ma rca DOC, Ita ly ..... . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 / 4 8 Ma so Ca n a li 2 0 1 2 , I t a l y . . . . . . . . . . . . . . . . . . . . . . 1 3 / 4 8 Wh ite h ave n 20 1 2 , New Z e a l a n d . . . . . 1 3 / 4 8

SPECIALTY COCKTAILS
T h e B & T. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6
Bourbon, Tonic and Lemon Wedge

Pi n ot Grig i o Ch a rdon n ay Ch a rdon n ay Pi n ot N oi r Me rl ot Ma l be c

S a uvig n on Bl a n c

Si ng ap o r e S u n set . . . . . . . . . . . . . . . . . . . 1 6
Yuzu, Citr us and Raspberr y with Tequila and Jalapeo

Ala mo s 2 0 1 1 , Arg e nt i n a . . . . . . . . . . . . . . . . . . . . . . 1 2 / 4 4 Ga llo Sig n a tu re Se r i e s 2 0 1 1 , Ca l i fo r n i a

. . . 20/75

Str aw b e r r y C ai p ro sk a . . . . . . . . . . . . 1 6
Vodka, Limes, Strawberr y, Simple Syr up

Ma cMu rray Ra n ch 2 0 12 , Ca l i fo r n i a . . . . . . . . . . . . . 1 5 / 5 6

Fre i Bro th e rs Re se r ve 2 0 1 2 , Ca l i fo r n i a . . . . . . . . . . . . . . 1 4 / 5 2 Do n Mig u e l Ga sco n 2 0 1 2 , A r g e n t i n a . . . . . . . . . . . . . . . . . 1 3 / 4 8 Willia m Hi l l E s t a t e 2 0 1 1 , CA . . . 1 2 / 4 4 L o u is M . Ma r t i n i 2 0 1 1 , CA . . . . . . 2 0 / 7 5

C u cu m b e r G i n M ar ti n i . . . . . . . . . . 1 6
Gin, Fresh Squeezed Lemon Juice, Cucumber, Simple Syr up

C a b e rn et S a uvig n on C a b e rn et S a uvig n on I l atr a i a

Bra n ca ia 2 0 1 0 , Ita ly ......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 0

SMALL BITES
F ar mste ad Che ese Pl ate
F ig Ja m, C ra n b e r r y Wa l nu t To a s t , Pe a r
15

Pig S ki ns i n a B l anket
Be e r M u s t a r d
16

Ve al and Ri cot t a M e at ba lls

R o a s t e d G a r l i c To a s t
14

P a str ami R e u be n P ani ni

17

G ri l l e d B r at wu r st
Pr e t ze l B r e a d Bu n , C a bb a g e, M u s t a r d Se e d R e lis h
16

Piz z a Ru sti c a
M a it a ke M u s h r o o m s, R i c o tta , Ar ug u la
15

S m o ke d Ch i cke n W i ng s
M ay ta g Bl u e C h e e s e S a u c e
12