Available daily after 4pm
HORS D’OEUVRE
The Devil’s Eggs (GF)
smoked bacon-pimento egg filling, candied Baker’s bacon 14
Tuna Tartare
yellowfin, black garlic, tamari, honey, Sriracha, soy cured egg yolk, fried wonton crisps 16
Scallops di Napoli (GF)
seared sea scallops, oyster mushroom, Baker’s bacon lardon, spinach, Parmesan Arborio, lemon, parsley 18
Shrimp Cocktail (GF)
wild-caught red shrimp, lemon, classic cocktail sauce 16
Lamb Lollipops (GF)
chili-lime grilled, chimichurri, spring slaw 22
Shaoxing Pork (GF)
5-spiced and twice-cooked Duroc pork belly, Shaoxing glaze, tamari pickled cucumber slaw, spicy teriyaki aioli 15
Escargot
Baker’s Bacon lardon, garlic, shallot, mushroom, chicken stock, sour cream, crostini 14
Oysters on the Half Shell (GF)
half dozen, red wine mignonette, cocktail sauce, lemon 18
AGED & CURED
with chef’s accouterments, choose 3 or more
Cambozola Black Label 8
Spicy Rattlesnake Cheddar 7
Rosey Goat 8
House Boursin 4
Wagyu Bresaola 10
Sopressata Friuli 6
House Smoked Scallop 9
GARDEN
Rocket Salad (GF) (V)
arugula, watermelon radish, feta, roasted asparagus, toasted pistachio, cherry vinaigrette 12
Szechuan Salad (V)
baby spinach, snap peas, roasted baby corn, water chestnuts, bell pepper, red onion, slightly sesame-soy vinaigrette, wonton crisps 12
Classic Caesar Salad
crisp romaine, house Caesar dressing, asiago cheese, house crouton, anchovy 10
The Inn Salad (GF) (V)
seedless cucumber, tomato, red onion, carrot, crumbled goat cheese, field greens, vinaigrette vierge 8
Additions: Chicken Breast 7 / Shrimp 9 / Salmon 13 / Crab Cake 15 / Ribeye 20 / Scallops 18 / Duck Breast 18
CAULDRON
Lobster Stew
butter, sherry, paprika, scalded cream, lobster puff 24
French Onion Soup
caramelized onion, bone broth, Bordeaux, crostini, broiled provolone & Swiss cheeses 10 | naked 8
Soup du Jour
Ask your server for today’s selection | Market
ENTREE
Steakhouse Filet (GF)
8-ounce filet mignon, creamed spinach, mashed potatoes, blue cheese compound butter 45
Pork Chop
12-ounce pork rib chop, 135-degree sous vide, charbroiled to finish, sweet corn fritter, grilled asparagus, garlic-infused honey drizzle 32
Rack of Lamb (GF)
120-degree sous-vide, seared to finish, roasted red potatoes, sauteed sugar snap peas, mint-kiwi coulis 42
Asian Ahi
seared yellowfin tuna, orange oil drizzle, chilled udon noodle salad of: water chestnut, baby corn, red bell pepper, and sesame 34
Crab Cakes
German potato salad, BBQ aioli, spring slaw of: red cabbage, carrot, asparagus, walnut, parsley, mayonnaise, and lemon 36
5-Spiced Duck (GF)
pekin duck breast, Chinese five spice rub, Jasmine rice, stir fried vegetable medley, orange-tamari gastrique 34
Yard Bird
Frenched chicken breast, red bean & wild rice pilaf, chili-lime carrots, mango chutney 34
Salmon Teriyaki
pan seared, teriyaki glaze, Sambal udon noodles, sautéed broccoli, candied walnut 34
Thai Noodle Bowl (Vegan)
udon noodles, shiitake, carrot, red onion, baby bok choy, Thai basil-lemongrass-tamari broth, cilantro, Asian micro greens, sesame, lime 28
spicy available upon request