Dinner Menu

Available daily after 4pm

HORS D’OEUVRE

Bartlett’s Baklava
pear, brie, prosciutto, layered phyllo, pistachio, white truffle honey drizzle 16

Beet Carpaccio (V) (GF)
red and golden beets, chevre, pickled fennel, dill vinaigrette 14

Iberian Mussels
P.E.I. mussels, chorizo, spicy tomato broth, lime, cilantro, grilled sourdough baguette 15

Shrimp Cocktail (GF)
wild-caught red shrimp, lemon, classic cocktail sauce 16

Fig Toast (V)
sourdough baguette, house Boursin, garlic roasted figs, honey, olive oil 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 Chorizo 6


GARDEN

Pamplemousse (V) (GF)
arugula, pickled fennel, toasted walnut, craisins, feta, grapefruit vinaigrette 12

Double Dutch (GF)
baby spinach, bacon lardons, toasted almond, red & golden beets, hot bacon dressing 13

Classic Caesar Salad
crisp romaine, house Caesar dressing, asiago cheese, house crouton 10

The Inn Salad (V) (GF)
seedless cucumber, tomato, red onion, carrot, crumbled goat cheese, field greens, vinaigrette vierge 8

Additions: Chicken 8 / Half-a-Ribeye 14 / Shrimp 12 / Salmon 14 / Crab Cake 16 / Anchovy Fillets 3


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

Campfire Filet (GF)
8-ounce filet mignon, sautéed baby carrots, cowboy onions, mashed potatoes loaded with bacon, cheddar, and scallion 46

Gone to Carolina
bacon wrapped pork tenderloin, Carolina barbecue glaze, Baker’s Bacon baked beans, jalapeno cornbread 34

Ciderhouse Short Rib
apple cider braised boneless short rib, garlicky Brussels sprouts, roasted shallot-parmesan mashed potatoes, crispy onions 38

Dry Aged Meatloaf (GF)
dry-aged ground beef and chorizo, maple-bourbon glaze, potatoes au gratin, sautéed baby carrots 29

Crab Cakes
German style fingerling potato salad, roasted leek & fennel slaw with onions, carrots, and cider Dijonnaise 36

Bolognese Di Vitello
ground veal, traditional bolognese, bucatini pasta, white truffle pesto genovese, shaved parmesan 30

Roulade de Poulet (GF)
pear, bacon, and brie stuffed chicken breast, white wine Dijon crème, Brussels sprouts à l’ail, roasted fingerling potatoes 32

The Leeky Salmon
spicy tomato broth, potato-leek latke, caramelized leek garnish 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