APPETIZER
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
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
Sopressata Friuli 6
House Smoked Trout 9
Duck Rillettes Terrine 11
GARDEN
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
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
Souperstition
black eyed peas, spinach, Baker’s Bacon lardons, carrot, onion, bone broth 10
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
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