HORS D’OEUVRE
Cauliflower Tempura (V)
mixed greens, sweet chipotle aioli 14
Truffle Brussels (GF) (V)
fried Brussels sprouts, white truffle oil, parmesan cheese, lemon zest 15
Pears Noir (GF)
Lillet Blanc poached pear, blue cheese, bacon, cardamom-candied pecans, pinot noir reduction 16
Escargots à l’Anisette
anisette, mixed herbs, shallot, garlic, crostini, microgreens 16
Char Siu (GF)
12-hour crispy pork belly, Szechuan barbecue, kimchi and buckwheat soba noodle salad, scallion 15
Fig Toast (V)
warm baguette, house boursin, fig marmalade, truffled arugula 16
Shrimp Cocktail (GF)
poached white shrimp, served chilled, classic cocktail sauce, lemon 17
Oysters on the Half Shell (GF)
half dozen, red wine mignonette, cocktail sauce, lemon 19
AGED & CURED
with chef’s accouterments, choose 3 or more
Hausmacher Bacon and Onion Liverwurst 6
House Smoked Chorizo 6
Pistachio Mortadella 8
Prosciutto di Parma 7
Pierre Robert Triple Cream 12
Ewephoria Sheep’s Milk Gouda 8
House Boursin 5
Roth Buttermilk Affinée Aged Blue 8
Milton Creamery Prairie Breeze White Cheddar 7
select cheeses sourced from our local partner, Fourchette.
GARDEN
Maples & Pears (GF)
Lillet Blanc poached pears, crispy prosciutto, maple- Dijon dressing, red onion, macerated tart cherries, brie cheese, cardamom-candied pecans 16
Winter Panzanella (V)
brioche croutons, yam gastrique, roasted butternut squash, red beets, pomegranate, pink grapefruit, red onion, arugula, parsley, blue cheese crumbles 18
Classic Caesar Salad
romaine, house Caesar dressing, Parmesan cheese, house crouton 12
The Inn Salad (GF) (V)
seedless cucumber, tomato, red onion, carrot, goat cheese, field greens, vinaigrette vierge 10
Additions: chicken breast 8 | shrimp 12 | salmon 14 | crab cake 16 | bay scallops 9 | anchovy fillets 3
CAULDRON
Lobster Stew
1/4 lb. Maine lobster, butter, sherry, paprika, scalded cream, lobster puff 29
Beef Bourguignon (GF)
braised tenderloin tips, bacon lardon, carrot, celery, pearl onion, button mushroom, burgundy wine | 16
French Onion Soup
caramelized onion, bone broth, Bordeaux, crostini, broiled provolone and Swiss cheeses 12 | naked 9
add mixed bread with herbed olive oil | 5
ENTREE
Maple Bourbon Filet (GF)
grilled filet mignon, mashed sweet potatoes, charred broccolini, maple-bourbon demi-glace 48
Salmon Étouffée
blackened salmon fillet, spinach grits étouffée, Worcestershire beurre blanc, maître d’ butter 36
Pollo Pomodoro
chicken breast with butternut squash, prosciutto, Asiago and garlic stuffing, bruschetta al pomodoro, pearlini mozzarella, smoked butternut-parsnip cream, pappardelle pasta, micro basil 36
Candy Apple Pork Chop (GF)
135-degree sous vide, grilled to finish, bone-in pork chop, candy-apple demi-glace, pommes boulangère, cider braised collard greens and bacon 36
Duck by the Bay (GF)
juniper, toasted peppercorn, smoked sea salt, sweet corn and bay scallop risotto, sauteed spinach, cherry-Lillet gastrique 44
Veal Short Rib
Guinness braised, pan sauce, celery root puree, cider braised collard greens and bacon 39
Crab Cakes
lemon basmati rice, sauteed baby carrots, classic tartar sauce 36
Pesce alla Monzese
shrimp, bay scallops, smoked chorizo, maque choux, saffron-parmesan cream, pipette pasta, sundried tomato pesto 34
Yum Yam Belly
12-hour crispy pork belly, sweet potato gastrique, torched fluff, baked apple stuffing, charred broccolini 34
Beluga & Peas (GF) (Vegan)
beluga lentils, braised chickpeas, grape tomatoes, ginger, coconut milk, yellow tandoori sauce, basmati rice, cilantro, red onions 30
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% automatic gratuity and no separate checks for parties of 6 or more. Our third-party payment processor applies a supplemental fee to all credit card transactions.