New Year’s Eve Menu


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

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

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

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

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


with chef’s accouterments, choose 3 or more

Cambozola Black Label 8
Spicy Rattlesnake Cheddar 7
Rosey Goat 8
House Boursin 4
Sopressata Friuli 6
House Smoked Trout 9
Duck Rillettes Terrine 11


The Rainbow Salad (GF) (V)
granny smith apple, feta cheese, 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


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

black eyed peas, spinach, Baker’s Bacon lardons, carrot, onion, bone broth 10


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

Winter Surf & Turf (GF)
braised short rib, seared sea scallops, parmesan asparagus risotto, pan sauce, stained glass spinach 48

Venison Osso Bucco
slow braised venison shank, sauce bordelaise, truffle & scallion mashed potatoes, baby carrot, gremolata L’Orange 42

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