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