Dinner Menu

Available daily after 4pm

HORS D’OEUVRE

Escargot
Baker’s Bacon lardon, garlic, shallot, mushroom, chicken stock, sour cream crostini 14

Duck Leg Confit (GF)
root vegetable slaw, apricot compote 16

The Devil’s Eggs (GF)
smoked bacon-pimento egg filling, candied Baker’s bacon 14

Scallops di Napoli
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

The NoToRiOuS B.eE.F.
beef tenderloin tartare, shallot, egg yolk, peppadew, house sweet pickle, Dijon, Tobasco, crostini 16

Shaoxing Pork
5-spiced and twice-cooked Duroc pork belly, Shaoxing glaze, tamari pickled cucumber slaw, spicy teriyaki aioli 15 

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
Rosey Goat 8
House Boursin 4
Sopressata Friuli 6
Spicy Rattlesnake Cheddar 5
House Smoked Trout 9
Wagyu Bresaola 10


GARDEN

The Rainbow Salad (GF) (V)
granny smith apple, feta, rainbow chard, dried cranberry, toasted walnut, golden beet dressing 12

Ciderhouse Salad (GF) (Vegan)
baby spinach, roasted chic peas, roasted broccoli, roasted butternut squash, pickled fennel, apple cider vinaigrette 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 42 

Pork & Grits (GF)
10-ounce pork rib chop, 135-degree sous vide, blackened to finish, cheddar-jalapeno grits, Cajun sherry & Worcestershire beurre blanc 32 

Elch (GF)
115 degree sous vide elk rack, coffee-rubbed, mashed parsnips, roasted oyster mushroom, apple flambé, demi-glace 46 

Branzino Étouffée
whole European seabass stuffed with lemon and herbs, jasmine rice, crawfish Étouffée 34 

Crab Cakes
Castle Valley Farm yellow grits cake, green onion, root vegetable slaw, Bayou remoulade 36 

5-Spiced Duck (GF)
pekin duck breast, Chinese five spice rub, Jasmine rice, stir-fried vegetable medley, orange-tamari gastrique 34 

Harvest Chicken (GF)
butternut squash stuffed chicken breast, mashed potatoes, apricot cream 30 

Salmon Teriyaki (GF)
pan seared, teriyaki glaze, Sambal rice noodles, sautéed broccoli, candied walnut 34 

Thai Noodle Bowl (GF) (Vegan)
rice noodles, shiitake, carrot, red onion, baby bok choy, Thai basil-lemongrass-tamari broth, cilantro, Asian micro greens, sesame, lime 28 

spicy available upon request