Fife 'n Drum Restaurant & Inn

baked with Croutons and Gruyère Cheese

with Broccoli, Bacon and Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

with Fried Hot Cherry Pepper Slices, Zucchini Sticks and San Marzano Marinara Sauce

sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

Molasses BBQ (gluten free) | Spicy Buffalo (gluten free) | Szechuan Spicy Peanut | Cajun Dry Rub | all are served with Blue Cheese Dipping Sauce

with Spicy Thai Buffalo Sauce

with Garlic Aioli

with Ricotta, Mozzarella, Spinach, Olives and San Marzano Marinara Sauce

with Curry Ketchup

Flour Tortilla with Sour Cream and Pico de Gallo

with Slow Braised Beef, Smoked Cheddar and Sour Cream Drizzle

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons and Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Marcona Almonds, Roasted Red Peppers, Baby Kale and Roasted Tomato Vinaigrette

with San Marzano Tomato Sauce, Whole Milk Mozzarella, and Fresh Basil

with Roasted Tomato, Eggplant, Squash, Red Onion, Red Pepper, Capers, Spinach and Ricotta

Thick Cut Bacon, Romaine Lettuce and Tomato tossed with Ranch Dressing on Garlic Aioli Dressed Crust

Grilled 8 oz Burger on a Toasted Roll with Lettuce and Tomato

House Ground Blend of Beef Tenderloin and Applewood Smoked Bacon topped with Applewood Smoked Bacon, Red Onion Jam and English Stilton Cheese served with House Fries

with Lettuce, Tomato, Pickles and Mayonnaise on Brioche Bun

on a Garlic Baguette with Cambozola Blue Cheese, Tomato and Red Wine Jus

with Romaine Lettuce Wedge, Tomato and Chipotle Buttermilk Aioli on Sour Dough Toast

with Hummus, Baby Greens and Roast Tomato Vinaigrette on Multi Grain Toast

with Cheddar, Lettuce, Tomato, Tartar Sauce and Malt Vinegar on a Brioche Bun

with Red Wine Reduction

with Canadian Bacon and Hollandaise Sauce

with Tarragon Beurre Blanc

with Warm Tomato Caper Vinaigrette

with Baby Spinach and Brown Butter Sauce

with 1000 Isle Dressing, Sauerkraut and Swiss on Rye Toast

Italian Sausage, Kale, Mozzarella and Parmesan Cheese served with a mini Caesar Salad

with Lettuce, Tomato and Avocado

served with Lettuce and Tomato

with English Peas, Baby Spinach, Radishes, Almonds and Ginger Miso Vinaigrette

with Homemade Cheddar Biscuit, Applewood Smoked Bacon and Fresh Herb Hollandaise Sauce

with Cream Cheese and Berries served with Maple Syrup and Sabayon

with Roasted Shallot au Jus

Crown Maple Syrup Glazed Applewood Ham with Brandied Raisins

with with Arugula, Tomato and Green Bean Salad served with Tri Color Fingerling Potatoes and Balsamic Vinaigrette

with Spring Garlic Emulsion, Ratatouille and Potato au Gratin

topped with Lobster Meat and a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with Julienne Vegetables and Tarragon Riesling Sauce served with Wild Rice

Baked with Croutons and Gruyere Cheese

with Chilled Gazpacho and Avocado

Roasted Red Pepper, Beet & Roasted Eggplant served with Naan Crisps

with Applewood Smoked Bacon, Grape Tomatoes & Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries & Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce & Fresh Basil

with Grape Tomatoes, Cucumbers and Radishes ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Puree of Spring Pea, Asparagus & Fennel

with Chilled Gazpacho and Avocado

with Applewood Smoked Bacon, Grape Tomatoes & Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries & Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce & Fresh Basil

Roasted Red Pepper, Beet & Roasted Eggplant with Naan Chips

with Roasted Shallot au Jus and Mashed Potatoes

with Julienne Vegetables, Tarragon Riesling Sauce and Wild Rice

with Spring Garlic Emulsion, Ratatouille and au Gratin Potatoes

with Arugula, Green Beans, Tomatoes and TRevisano, TriColor Fingerling Potatoes and Basil Pesto

with Brandied Raisins & Mashed Potatoes

topped with Lobster Meat & a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with a Tangerine Thyme Gravy ~ Apple Croissant Stuffing ~ Cranberry Compote ~ Caramelized Shallot Mashed Potatoes ~ Brussels Sprouts ~ Pecan Brown Butter Haricot Vert ~ Confit Root Vegetables ~ Maple Bacon Spaghetti Squash ~ Honey Pomegranate Carrots ~ Balsamic Glazed Cipollini Onions with Orange Zest ~ Chipotle Glazed Yams

with Grape Tomatoes, Cucumber and Radishes

with a Blood Orange Shaved Fennel Salad and Pommery Remoulade

with White Beans, Kale and Tomatoes over Parmigiano Polenta

with Wild Rice, Dried Cranberries, Kale, Radicchio, Great Hill Blue Cheese and Fig Thyme Vinaigrette

Spicy Thai Dipping Sauce

with Hand Thrown Crust with Fresh Mozzarella, Crushed Tomatoes, Garlic and Fresh Basil

with Tomato Garlic Butter Dipping Sauce

baked with Croutons and Gruyère Cheese

with a Madeira Onion Jus

with Bearnaise Sauce

with Chanterelle Mushrooms, Butternut Squash Bread Pudding and a Calvados Sauce

with Wild Rice, Capers, Shaved Fennel, Blood Orange, Tarragon and Brown Butter

with Green Onion Mashed Potatoes, Bacon Lardons, Shiitake Mushrooms, Cipollini Onions and a Sage Pear Pan Sauce

with Orecchiette Pasta, Root Vegetables, Sherry Cream Lobster Sauce and a Cracker Crumb Topping

Leg of lamb Slow Cooked in a Tomato Cream Curry served with Naan Bread and Basmati Rice

Cranberry Port Wine Sauce

Roast Acorn Squash stuffed with Cranberries, Quinoa, Roast Apples, Brussels Sprouts, Kale and a Roast Garlic Béchamel Sauce

with Walnut Crusted Hudson Valley Camembert, Crispy Pancetta, Butternut Squash Vinaigrette and Walnut Oil Drizzle

on Whole Grain Crostini with Cranberry Apricot Mustarda and House Cured Pickles

on Smashed Avocado with Tomato Onion Jam and Buttermilk Chipotle Drizzle

with Rapini, Gorgonzola and Cavatelli Pasta

with Deviled Eggs, Osetra Caviar, Pomme Gaufrette, Micro Greens and a Malt Vinegar Reduction

with Orange Fennel Pollen Gremolata

with a Four Grain Risotto and Barolo Reduction

Pan Roast Duck Breast and Confit Leg with a Sweet Potato Hash, Sauteed Tuscan Kale and a Blood Orange Gastrique

Pork Loin and Country Liver Pate wrapped in a Pastry Crust with a Juniper Red Onion Jam and a Mustard Cornichon Sauce

Stuffed with Duck Liver Pate served with Brussels Sprouts, a Sunchoke Puree and Thyme Chicken Glace

with Horseradish Green Onion Mashed Potatoes and a Chanterelle Mushroom Jus

with Truffled Whipped Potatoes and a Cognac Lobster Cream

Shrimp, Crawfish, Andouille Sausage, Smoked Chicken, Tasso Ham, Okra, Trinity, Dirty Rice and Cornbread

Stuffed with Gemelli Pasta, Chopped San Marzano Tomatoes, Castelvetrano Olives, Basil, Fontina and Parmigiano Reggiano Cheese

Baked Oysters on the Half Shell with Bacon, Spinach, Parsley Herb Butter and Panko Bread Crumbs

with Arugula, Blood Oranges, Pistachios, Red Onions and Pomegranate Vinaigrette

Grilled NY Strip Steak with a Lobster Cognac Hollandaise Sauce, Garlic Mashed Potatoes and Vegetables

with Warm Saffron Aioli, Potato Celeriac Puree and an Apple Tarragon Salad

Yum! Chocolate Martini, Creme Brulée, Strawberry Shortcake with Chocolate Dipping Sauce, Apple Spice Dulce de Leche Cake, and Grand Marnier Panna Cotta with Toasted Coconut and Blood Orange Syrup with Caramel Glass

Asparagus Lemon Bisque with a Tarragon Creme Fraiche

with Grapes Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Baked with Croutons and Gruyere Cheese

Pink Grapefruit Supremes, Avocado, Water Cress, Chives and a Creamy Ginger Soy Rice Wine Vinegar Dressing

Multi Colored Fingerling Potatoes, Thin Sliced Black Forest Ham, a Soft Poached Egg and Béarnaise Sauce

Chick Pea & Tahini, Fava Bean & Beet and Adzuki Bean served with Sumac Scented Lavash Chips

Crab and Vegetables with Spicy Thai Sauce

Morel Brandy Cream Sauce, Asparagus and Roast Shallot Mashed Potatoes

Fava Beans, Artichokes, English Peas, Spring Onions, Baby Carrots, Fingerling Potatoes, Oyster Mushrooms, Lemon, White Wine and Fines Herbs

White Beans, Spring Onion Emulsion and Garlic Panko Crumbs

Blood Orange Brown Butter, Wild Rice and a Mint Salsa

Black Forest Ham and Gruyere Cheese Stuffing, Spring Garlic Mashed Potatoes and a Blistered Tomato Bacon Chardonnay Pan Sauce

Mushroom Duxelles Stuffing, Madeira Truffle Jus and Mashed Potatoes

with Lentils, Eggplant, Mushrooms, San Marzano Tomatoes and Cashew "Parmesan" over Rigatoni Pasta

with Canadian Bacon and Hollandaise Sauce

Horseradish Crème and Garlic Mashed Potatoes

Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion

Sage Parsley Bergamot Brown Butter and Wild Rice

Roast Garlic Fava Bean Mashed Potatoes, Hot Cherry Peppers and an Arugula Pesto

Caramelized Peaches, Corn Bread Pudding and a Chipotle Honey Glaze

Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach, Mascarpone and Lemon Zest

Quinoa, Wild Rice, Black Beans, Asparagus, Spinach, English Peas, Avocado, Red Cabbage and Sesame Dressing

Baked with Croutons and Gruyere Cheese

Cold Poached Shrimp, Romaine, Cucumber, Tomatoes, Olives, Feta Crumbles, Pepperoncini and an Oregano Roast Tomato Vinaigrette

Tomato & Basil, Fava Bean Tapenade, and English Pea with Ricotta and Prosciutto

Avocado, Ruby Grapefruit Supremes, Chives, Baby Watercress and Soy Rice Wine Vinaigrette

Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and a Meyer Lemon Ginger Vinaigrette

Potatoes, Sweet Sausage, Green Onions, Spinach and Fontina Cheese served with a Mixed Green Salad

with Whole Milk Mozzarella, San Marzano Tomato Sauce and Fresh Basil

baked with Croutons and Gruyère Cheese

with Broccoli, Bacon and Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

with Fried Hot Cherry Pepper Slices, Zucchini Sticks and San Marzano Marinara Sauce

sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

Molasses BBQ (gluten free) | Spicy Buffalo (gluten free) | Szechuan Spicy Peanut | Cajun Dry Rub | all are served with Blue Cheese Dipping Sauce

with Spicy Thai Buffalo Sauce

with Garlic Aioli

with Ricotta, Mozzarella, Spinach, Olives and San Marzano Marinara Sauce

with Curry Ketchup

Flour Tortilla with Sour Cream and Pico de Gallo

with Slow Braised Beef, Smoked Cheddar and Sour Cream Drizzle

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons and Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Marcona Almonds, Roasted Red Peppers, Baby Kale and Roasted Tomato Vinaigrette

with San Marzano Tomato Sauce, Whole Milk Mozzarella, and Fresh Basil

with Roasted Tomato, Eggplant, Squash, Red Onion, Red Pepper, Capers, Spinach and Ricotta

Thick Cut Bacon, Romaine Lettuce and Tomato tossed with Ranch Dressing on Garlic Aioli Dressed Crust

Grilled 8 oz Burger on a Toasted Roll with Lettuce and Tomato

House Ground Blend of Beef Tenderloin and Applewood Smoked Bacon topped with Applewood Smoked Bacon, Red Onion Jam and English Stilton Cheese served with House Fries

with Lettuce, Tomato, Pickles and Mayonnaise on Brioche Bun

on a Garlic Baguette with Cambozola Blue Cheese, Tomato and Red Wine Jus

with Romaine Lettuce Wedge, Tomato and Chipotle Buttermilk Aioli on Sour Dough Toast

with Hummus, Baby Greens and Roast Tomato Vinaigrette on Multi Grain Toast

with Cheddar, Lettuce, Tomato, Tartar Sauce and Malt Vinegar on a Brioche Bun

with Red Wine Reduction

with Canadian Bacon and Hollandaise Sauce

with Tarragon Beurre Blanc

with Warm Tomato Caper Vinaigrette

with Baby Spinach and Brown Butter Sauce

with 1000 Isle Dressing, Sauerkraut and Swiss on Rye Toast

Italian Sausage, Kale, Mozzarella and Parmesan Cheese served with a mini Caesar Salad

with Lettuce, Tomato and Avocado

served with Lettuce and Tomato

with English Peas, Baby Spinach, Radishes, Almonds and Ginger Miso Vinaigrette

baked with Croutons and Gruyère Cheese

with Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

Sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Fried Hot Cherry Peppers, Zucchini Sticks and San Marzano Marinara Sauce

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Baby Kale, Marcona Almonds, Roasted Red Peppers and Roasted Tomato Vinaigrette

prepared tableside

Today's featured Cut of Beef, Maitre d'Hotel Compound Butter and House Cut Fries. See Special Board

with Saffron Tomato Fennel Broth with Castelvetrano Olives and Caper Sardinian Couscous

with Pistachio Crust served with Roasted Japanese Eggplant, Toasted Orzo Pilaf and Spiced Shiraz Reduction

with Preserved Lemon, Herbed Chardonnay Chicken Reduction, Wilted Baby Spinach and Garlic and Roasted Fingerling Potatoes

with Burgundy Thyme Braising Jus, Melted Leeks and Truffle Mashed Potatoes

with Béarnaise Sauce

in a Savory Vegetable Ragu with Whole Roasted Garlic. White Wine, Mascarpone, Spinach and Kale Infused Olive Oil

with Chipotle Spice, Root Vegetable Hash, Crown Maple Syrup and Cheddar Cheese Grits

as Assortment of Seasonal Roasted Vegetables with Roasted Tomato Vinaigrette and a Baked Potato

with Garlic and Olive Oil

with Curry Ketchup

baked with Croutons and Gruyère Cheese

with Broccoli, Bacon and Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

with Fried Hot Cherry Pepper Slices, Zucchini Sticks and San Marzano Marinara Sauce

sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

Molasses BBQ (gluten free) | Spicy Buffalo (gluten free) | Szechuan Spicy Peanut | Cajun Dry Rub | all are served with Blue Cheese Dipping Sauce

with Spicy Thai Buffalo Sauce

with Garlic Aioli

with Ricotta, Mozzarella, Spinach, Olives and San Marzano Marinara Sauce

with Curry Ketchup

Flour Tortilla with Sour Cream and Pico de Gallo

with Slow Braised Beef, Smoked Cheddar and Sour Cream Drizzle

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons and Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Marcona Almonds, Roasted Red Peppers, Baby Kale and Roasted Tomato Vinaigrette

with San Marzano Tomato Sauce, Whole Milk Mozzarella, and Fresh Basil

with Roasted Tomato, Eggplant, Squash, Red Onion, Red Pepper, Capers, Spinach and Ricotta

Thick Cut Bacon, Romaine Lettuce and Tomato tossed with Ranch Dressing on Garlic Aioli Dressed Crust

Grilled 8 oz Burger on a Toasted Roll with Lettuce and Tomato

House Ground Blend of Beef Tenderloin and Applewood Smoked Bacon topped with Applewood Smoked Bacon, Red Onion Jam and English Stilton Cheese served with House Fries

with Lettuce, Tomato, Pickles and Mayonnaise on Brioche Bun

on a Garlic Baguette with Cambozola Blue Cheese, Tomato and Red Wine Jus

with Romaine Lettuce Wedge, Tomato and Chipotle Buttermilk Aioli on Sour Dough Toast

with Hummus, Baby Greens and Roast Tomato Vinaigrette on Multi Grain Toast

with Cheddar, Lettuce, Tomato, Tartar Sauce and Malt Vinegar on a Brioche Bun

with Homemade Cheddar Biscuit, Applewood Smoked Bacon and Fresh Herb Hollandaise Sauce

with Cream Cheese and Berries served with Maple Syrup and Sabayon

with Roasted Shallot au Jus

Crown Maple Syrup Glazed Applewood Ham with Brandied Raisins

with with Arugula, Tomato and Green Bean Salad served with Tri Color Fingerling Potatoes and Balsamic Vinaigrette

with Spring Garlic Emulsion, Ratatouille and Potato au Gratin

topped with Lobster Meat and a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with Julienne Vegetables and Tarragon Riesling Sauce served with Wild Rice

Baked with Croutons and Gruyere Cheese

with Chilled Gazpacho and Avocado

Roasted Red Pepper, Beet Roasted Eggplant served with Naan Crisps

with Applewood Smoked Bacon, Grape Tomatoes Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce Fresh Basil

with Grape Tomatoes, Cucumbers and Radishes ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Puree of Spring Pea, Asparagus Fennel

with Chilled Gazpacho and Avocado

with Applewood Smoked Bacon, Grape Tomatoes Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce Fresh Basil

Roasted Red Pepper, Beet Roasted Eggplant with Naan Chips

with Roasted Shallot au Jus and Mashed Potatoes

with Julienne Vegetables, Tarragon Riesling Sauce and Wild Rice

with Spring Garlic Emulsion, Ratatouille and au Gratin Potatoes

with Arugula, Green Beans, Tomatoes and TRevisano, TriColor Fingerling Potatoes and Basil Pesto

with Brandied Raisins Mashed Potatoes

topped with Lobster Meat a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with a Tangerine Thyme Gravy ~ Apple Croissant Stuffing ~ Cranberry Compote ~ Caramelized Shallot Mashed Potatoes ~ Brussels Sprouts ~ Pecan Brown Butter Haricot Vert ~ Confit Root Vegetables ~ Maple Bacon Spaghetti Squash ~ Honey Pomegranate Carrots ~ Balsamic Glazed Cipollini Onions with Orange Zest ~ Chipotle Glazed Yams

with Grape Tomatoes, Cucumber and Radishes

with a Blood Orange Shaved Fennel Salad and Pommery Remoulade

with White Beans, Kale and Tomatoes over Parmigiano Polenta

with Wild Rice, Dried Cranberries, Kale, Radicchio, Great Hill Blue Cheese and Fig Thyme Vinaigrette

Spicy Thai Dipping Sauce

with Hand Thrown Crust with Fresh Mozzarella, Crushed Tomatoes, Garlic and Fresh Basil

with Tomato Garlic Butter Dipping Sauce

baked with Croutons and Gruyère Cheese

with a Madeira Onion Jus

with Bearnaise Sauce

with Chanterelle Mushrooms, Butternut Squash Bread Pudding and a Calvados Sauce

with Wild Rice, Capers, Shaved Fennel, Blood Orange, Tarragon and Brown Butter

with Green Onion Mashed Potatoes, Bacon Lardons, Shiitake Mushrooms, Cipollini Onions and a Sage Pear Pan Sauce

with Orecchiette Pasta, Root Vegetables, Sherry Cream Lobster Sauce and a Cracker Crumb Topping

Leg of lamb Slow Cooked in a Tomato Cream Curry served with Naan Bread and Basmati Rice

Cranberry Port Wine Sauce

Roast Acorn Squash stuffed with Cranberries, Quinoa, Roast Apples, Brussels Sprouts, Kale and a Roast Garlic Béchamel Sauce

with Walnut Crusted Hudson Valley Camembert, Crispy Pancetta, Butternut Squash Vinaigrette and Walnut Oil Drizzle

on Whole Grain Crostini with Cranberry Apricot Mustarda and House Cured Pickles

on Smashed Avocado with Tomato Onion Jam and Buttermilk Chipotle Drizzle

with Rapini, Gorgonzola and Cavatelli Pasta

with Deviled Eggs, Osetra Caviar, Pomme Gaufrette, Micro Greens and a Malt Vinegar Reduction

with Orange Fennel Pollen Gremolata

with a Four Grain Risotto and Barolo Reduction

Pan Roast Duck Breast and Confit Leg with a Sweet Potato Hash, Sauteed Tuscan Kale and a Blood Orange Gastrique

Pork Loin and Country Liver Pate wrapped in a Pastry Crust with a Juniper Red Onion Jam and a Mustard Cornichon Sauce

Stuffed with Duck Liver Pate served with Brussels Sprouts, a Sunchoke Puree and Thyme Chicken Glace

with Horseradish Green Onion Mashed Potatoes and a Chanterelle Mushroom Jus

with Truffled Whipped Potatoes and a Cognac Lobster Cream

Shrimp, Crawfish, Andouille Sausage, Smoked Chicken, Tasso Ham, Okra, Trinity, Dirty Rice and Cornbread

Stuffed with Gemelli Pasta, Chopped San Marzano Tomatoes, Castelvetrano Olives, Basil, Fontina and Parmigiano Reggiano Cheese

Baked Oysters on the Half Shell with Bacon, Spinach, Parsley Herb Butter and Panko Bread Crumbs

with Arugula, Blood Oranges, Pistachios, Red Onions and Pomegranate Vinaigrette

Grilled NY Strip Steak with a Lobster Cognac Hollandaise Sauce, Garlic Mashed Potatoes and Vegetables

with Warm Saffron Aioli, Potato Celeriac Puree and an Apple Tarragon Salad

Yum! Chocolate Martini, Creme Brulée, Strawberry Shortcake with Chocolate Dipping Sauce, Apple Spice Dulce de Leche Cake, and Grand Marnier Panna Cotta with Toasted Coconut and Blood Orange Syrup with Caramel Glass

Asparagus Lemon Bisque with a Tarragon Creme Fraiche

with Grapes Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Baked with Croutons and Gruyere Cheese

Pink Grapefruit Supremes, Avocado, Water Cress, Chives and a Creamy Ginger Soy Rice Wine Vinegar Dressing

Multi Colored Fingerling Potatoes, Thin Sliced Black Forest Ham, a Soft Poached Egg and Béarnaise Sauce

Chick Pea Tahini, Fava Bean Beet and Adzuki Bean served with Sumac Scented Lavash Chips

Crab and Vegetables with Spicy Thai Sauce

Morel Brandy Cream Sauce, Asparagus and Roast Shallot Mashed Potatoes

Fava Beans, Artichokes, English Peas, Spring Onions, Baby Carrots, Fingerling Potatoes, Oyster Mushrooms, Lemon, White Wine and Fines Herbs

White Beans, Spring Onion Emulsion and Garlic Panko Crumbs

Blood Orange Brown Butter, Wild Rice and a Mint Salsa

Black Forest Ham and Gruyere Cheese Stuffing, Spring Garlic Mashed Potatoes and a Blistered Tomato Bacon Chardonnay Pan Sauce

Mushroom Duxelles Stuffing, Madeira Truffle Jus and Mashed Potatoes

with Lentils, Eggplant, Mushrooms, San Marzano Tomatoes and Cashew "Parmesan" over Rigatoni Pasta

with Canadian Bacon and Hollandaise Sauce

Horseradish Crème and Garlic Mashed Potatoes

Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion

Sage Parsley Bergamot Brown Butter and Wild Rice

Roast Garlic Fava Bean Mashed Potatoes, Hot Cherry Peppers and an Arugula Pesto

Caramelized Peaches, Corn Bread Pudding and a Chipotle Honey Glaze

Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach, Mascarpone and Lemon Zest

Quinoa, Wild Rice, Black Beans, Asparagus, Spinach, English Peas, Avocado, Red Cabbage and Sesame Dressing

Baked with Croutons and Gruyere Cheese

Cold Poached Shrimp, Romaine, Cucumber, Tomatoes, Olives, Feta Crumbles, Pepperoncini and an Oregano Roast Tomato Vinaigrette

Tomato Basil, Fava Bean Tapenade, and English Pea with Ricotta and Prosciutto

Avocado, Ruby Grapefruit Supremes, Chives, Baby Watercress and Soy Rice Wine Vinaigrette

Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and a Meyer Lemon Ginger Vinaigrette

Potatoes, Sweet Sausage, Green Onions, Spinach and Fontina Cheese served with a Mixed Green Salad

with Whole Milk Mozzarella, San Marzano Tomato Sauce and Fresh Basil

baked with Croutons and Gruyère Cheese

with Broccoli, Bacon and Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

with Fried Hot Cherry Pepper Slices, Zucchini Sticks and San Marzano Marinara Sauce

sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

Molasses BBQ (gluten free) | Spicy Buffalo (gluten free) | Szechuan Spicy Peanut | Cajun Dry Rub | all are served with Blue Cheese Dipping Sauce

with Spicy Thai Buffalo Sauce

with Garlic Aioli

with Ricotta, Mozzarella, Spinach, Olives and San Marzano Marinara Sauce

with Curry Ketchup

Flour Tortilla with Sour Cream and Pico de Gallo

with Slow Braised Beef, Smoked Cheddar and Sour Cream Drizzle

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons and Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Marcona Almonds, Roasted Red Peppers, Baby Kale and Roasted Tomato Vinaigrette

with San Marzano Tomato Sauce, Whole Milk Mozzarella, and Fresh Basil

with Roasted Tomato, Eggplant, Squash, Red Onion, Red Pepper, Capers, Spinach and Ricotta

Thick Cut Bacon, Romaine Lettuce and Tomato tossed with Ranch Dressing on Garlic Aioli Dressed Crust

Grilled 8 oz Burger on a Toasted Roll with Lettuce and Tomato

House Ground Blend of Beef Tenderloin and Applewood Smoked Bacon topped with Applewood Smoked Bacon, Red Onion Jam and English Stilton Cheese served with House Fries

with Lettuce, Tomato, Pickles and Mayonnaise on Brioche Bun

on a Garlic Baguette with Cambozola Blue Cheese, Tomato and Red Wine Jus

with Romaine Lettuce Wedge, Tomato and Chipotle Buttermilk Aioli on Sour Dough Toast

with Hummus, Baby Greens and Roast Tomato Vinaigrette on Multi Grain Toast

with Cheddar, Lettuce, Tomato, Tartar Sauce and Malt Vinegar on a Brioche Bun

with Red Wine Reduction

with Canadian Bacon and Hollandaise Sauce

with Tarragon Beurre Blanc

with Warm Tomato Caper Vinaigrette

with Baby Spinach and Brown Butter Sauce

with 1000 Isle Dressing, Sauerkraut and Swiss on Rye Toast

Italian Sausage, Kale, Mozzarella and Parmesan Cheese served with a mini Caesar Salad

with Lettuce, Tomato and Avocado

served with Lettuce and Tomato

with English Peas, Baby Spinach, Radishes, Almonds and Ginger Miso Vinaigrette

baked with Croutons and Gruyère Cheese

with Broccoli, Bacon and Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

with Fried Hot Cherry Pepper Slices, Zucchini Sticks and San Marzano Marinara Sauce

sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

Molasses BBQ (gluten free) | Spicy Buffalo (gluten free) | Szechuan Spicy Peanut | Cajun Dry Rub | all are served with Blue Cheese Dipping Sauce

with Spicy Thai Buffalo Sauce

with Garlic Aioli

with Ricotta, Mozzarella, Spinach, Olives and San Marzano Marinara Sauce

with Curry Ketchup

Flour Tortilla with Sour Cream and Pico de Gallo

with Slow Braised Beef, Smoked Cheddar and Sour Cream Drizzle

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons and Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Marcona Almonds, Roasted Red Peppers, Baby Kale and Roasted Tomato Vinaigrette

with San Marzano Tomato Sauce, Whole Milk Mozzarella, and Fresh Basil

with Roasted Tomato, Eggplant, Squash, Red Onion, Red Pepper, Capers, Spinach and Ricotta

Thick Cut Bacon, Romaine Lettuce and Tomato tossed with Ranch Dressing on Garlic Aioli Dressed Crust

Grilled 8 oz Burger on a Toasted Roll with Lettuce and Tomato

House Ground Blend of Beef Tenderloin and Applewood Smoked Bacon topped with Applewood Smoked Bacon, Red Onion Jam and English Stilton Cheese served with House Fries

with Lettuce, Tomato, Pickles and Mayonnaise on Brioche Bun

on a Garlic Baguette with Cambozola Blue Cheese, Tomato and Red Wine Jus

with Romaine Lettuce Wedge, Tomato and Chipotle Buttermilk Aioli on Sour Dough Toast

with Hummus, Baby Greens and Roast Tomato Vinaigrette on Multi Grain Toast

with Cheddar, Lettuce, Tomato, Tartar Sauce and Malt Vinegar on a Brioche Bun

baked with Croutons and Gruyère Cheese

with Pale Ale Bacon Cream Sauce

with a Crispy Garlic Herb Crust and Naan Chips

with Olives and Pita Chips

Sautéed with Roasted Tomatoes in White Wine, Garlic Butter and Parsley Pesto over Angel Hair

with Fried Hot Cherry Peppers, Zucchini Sticks and San Marzano Marinara Sauce

with Spicy Thai Sauce

with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella and Fresh Basil

with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

with Shiitake Mushrooms, Prosciutto, Roasted Tomato, Marcona Almonds, Soft Ripened Goat Cheese, Focaccia Croutons & Warm Xeres Vinaigrette

with Roasted Walnuts, English Stilton Cheese and Walnut Blood Orange Vinaigrette

Trevisano, Farro Grain, Sardinian Cous Cous, Green Lentils, Baby Kale, Marcona Almonds, Roasted Red Peppers and Roasted Tomato Vinaigrette

prepared tableside

Today's featured Cut of Beef, Maitre d'Hotel Compound Butter and House Cut Fries. See Special Board

with Saffron Tomato Fennel Broth with Castelvetrano Olives and Caper Sardinian Couscous

with Pistachio Crust served with Roasted Japanese Eggplant, Toasted Orzo Pilaf and Spiced Shiraz Reduction

with Preserved Lemon, Herbed Chardonnay Chicken Reduction, Wilted Baby Spinach and Garlic and Roasted Fingerling Potatoes

with Burgundy Thyme Braising Jus, Melted Leeks and Truffle Mashed Potatoes

with Béarnaise Sauce

in a Savory Vegetable Ragu with Whole Roasted Garlic. White Wine, Mascarpone, Spinach and Kale Infused Olive Oil

with Chipotle Spice, Root Vegetable Hash, Crown Maple Syrup and Cheddar Cheese Grits

as Assortment of Seasonal Roasted Vegetables with Roasted Tomato Vinaigrette and a Baked Potato

with Garlic and Olive Oil

with Curry Ketchup

with Homemade Cheddar Biscuit, Applewood Smoked Bacon and Fresh Herb Hollandaise Sauce

with Cream Cheese and Berries served with Maple Syrup and Sabayon

with Roasted Shallot au Jus

Crown Maple Syrup Glazed Applewood Ham with Brandied Raisins

with with Arugula, Tomato and Green Bean Salad served with Tri Color Fingerling Potatoes and Balsamic Vinaigrette

with Spring Garlic Emulsion, Ratatouille and Potato au Gratin

topped with Lobster Meat and a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with Julienne Vegetables and Tarragon Riesling Sauce served with Wild Rice

Baked with Croutons and Gruyere Cheese

with Chilled Gazpacho and Avocado

Roasted Red Pepper, Beet & Roasted Eggplant served with Naan Crisps

with Applewood Smoked Bacon, Grape Tomatoes & Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries & Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce & Fresh Basil

with Grape Tomatoes, Cucumbers and Radishes ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Puree of Spring Pea, Asparagus & Fennel

with Chilled Gazpacho and Avocado

with Applewood Smoked Bacon, Grape Tomatoes & Blue Cheese

with Horseradish Beet Aioli and Crostini

with Fresh Berries & Raspberry Coulis

with Whole Milk Mozzarella, San Marzano Tomato Sauce & Fresh Basil

Roasted Red Pepper, Beet & Roasted Eggplant with Naan Chips

with Roasted Shallot au Jus and Mashed Potatoes

with Julienne Vegetables, Tarragon Riesling Sauce and Wild Rice

with Spring Garlic Emulsion, Ratatouille and au Gratin Potatoes

with Arugula, Green Beans, Tomatoes and TRevisano, TriColor Fingerling Potatoes and Basil Pesto

with Brandied Raisins & Mashed Potatoes

topped with Lobster Meat & a Shiitake Mushroom Spinach Cognac Mascarpone Sauce

with a Tangerine Thyme Gravy ~ Apple Croissant Stuffing ~ Cranberry Compote ~ Caramelized Shallot Mashed Potatoes ~ Brussels Sprouts ~ Pecan Brown Butter Haricot Vert ~ Confit Root Vegetables ~ Maple Bacon Spaghetti Squash ~ Honey Pomegranate Carrots ~ Balsamic Glazed Cipollini Onions with Orange Zest ~ Chipotle Glazed Yams

with Grape Tomatoes, Cucumber and Radishes

with a Blood Orange Shaved Fennel Salad and Pommery Remoulade

with White Beans, Kale and Tomatoes over Parmigiano Polenta

with Wild Rice, Dried Cranberries, Kale, Radicchio, Great Hill Blue Cheese and Fig Thyme Vinaigrette

Spicy Thai Dipping Sauce

with Hand Thrown Crust with Fresh Mozzarella, Crushed Tomatoes, Garlic and Fresh Basil

with Tomato Garlic Butter Dipping Sauce

baked with Croutons and Gruyère Cheese

with a Madeira Onion Jus

with Bearnaise Sauce

with Chanterelle Mushrooms, Butternut Squash Bread Pudding and a Calvados Sauce

with Wild Rice, Capers, Shaved Fennel, Blood Orange, Tarragon and Brown Butter

with Green Onion Mashed Potatoes, Bacon Lardons, Shiitake Mushrooms, Cipollini Onions and a Sage Pear Pan Sauce

with Orecchiette Pasta, Root Vegetables, Sherry Cream Lobster Sauce and a Cracker Crumb Topping

Leg of lamb Slow Cooked in a Tomato Cream Curry served with Naan Bread and Basmati Rice

Cranberry Port Wine Sauce

Roast Acorn Squash stuffed with Cranberries, Quinoa, Roast Apples, Brussels Sprouts, Kale and a Roast Garlic Béchamel Sauce

with Walnut Crusted Hudson Valley Camembert, Crispy Pancetta, Butternut Squash Vinaigrette and Walnut Oil Drizzle

on Whole Grain Crostini with Cranberry Apricot Mustarda and House Cured Pickles

on Smashed Avocado with Tomato Onion Jam and Buttermilk Chipotle Drizzle

with Rapini, Gorgonzola and Cavatelli Pasta

with Deviled Eggs, Osetra Caviar, Pomme Gaufrette, Micro Greens and a Malt Vinegar Reduction

with Orange Fennel Pollen Gremolata

with a Four Grain Risotto and Barolo Reduction

Pan Roast Duck Breast and Confit Leg with a Sweet Potato Hash, Sauteed Tuscan Kale and a Blood Orange Gastrique

Pork Loin and Country Liver Pate wrapped in a Pastry Crust with a Juniper Red Onion Jam and a Mustard Cornichon Sauce

Stuffed with Duck Liver Pate served with Brussels Sprouts, a Sunchoke Puree and Thyme Chicken Glace

with Horseradish Green Onion Mashed Potatoes and a Chanterelle Mushroom Jus

with Truffled Whipped Potatoes and a Cognac Lobster Cream

Shrimp, Crawfish, Andouille Sausage, Smoked Chicken, Tasso Ham, Okra, Trinity, Dirty Rice and Cornbread

Stuffed with Gemelli Pasta, Chopped San Marzano Tomatoes, Castelvetrano Olives, Basil, Fontina and Parmigiano Reggiano Cheese

Baked Oysters on the Half Shell with Bacon, Spinach, Parsley Herb Butter and Panko Bread Crumbs

with Arugula, Blood Oranges, Pistachios, Red Onions and Pomegranate Vinaigrette

Grilled NY Strip Steak with a Lobster Cognac Hollandaise Sauce, Garlic Mashed Potatoes and Vegetables

with Warm Saffron Aioli, Potato Celeriac Puree and an Apple Tarragon Salad

Yum! Chocolate Martini, Creme Brulée, Strawberry Shortcake with Chocolate Dipping Sauce, Apple Spice Dulce de Leche Cake, and Grand Marnier Panna Cotta with Toasted Coconut and Blood Orange Syrup with Caramel Glass

Asparagus Lemon Bisque with a Tarragon Creme Fraiche

with Grapes Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese

Baked with Croutons and Gruyere Cheese

Pink Grapefruit Supremes, Avocado, Water Cress, Chives and a Creamy Ginger Soy Rice Wine Vinegar Dressing

Multi Colored Fingerling Potatoes, Thin Sliced Black Forest Ham, a Soft Poached Egg and Béarnaise Sauce

Chick Pea & Tahini, Fava Bean & Beet and Adzuki Bean served with Sumac Scented Lavash Chips

Crab and Vegetables with Spicy Thai Sauce

Morel Brandy Cream Sauce, Asparagus and Roast Shallot Mashed Potatoes

Fava Beans, Artichokes, English Peas, Spring Onions, Baby Carrots, Fingerling Potatoes, Oyster Mushrooms, Lemon, White Wine and Fines Herbs

White Beans, Spring Onion Emulsion and Garlic Panko Crumbs

Blood Orange Brown Butter, Wild Rice and a Mint Salsa

Black Forest Ham and Gruyere Cheese Stuffing, Spring Garlic Mashed Potatoes and a Blistered Tomato Bacon Chardonnay Pan Sauce

Mushroom Duxelles Stuffing, Madeira Truffle Jus and Mashed Potatoes

with Lentils, Eggplant, Mushrooms, San Marzano Tomatoes and Cashew "Parmesan" over Rigatoni Pasta

with Canadian Bacon and Hollandaise Sauce

Horseradish Crème and Garlic Mashed Potatoes

Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion

Sage Parsley Bergamot Brown Butter and Wild Rice

Roast Garlic Fava Bean Mashed Potatoes, Hot Cherry Peppers and an Arugula Pesto

Caramelized Peaches, Corn Bread Pudding and a Chipotle Honey Glaze

Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach, Mascarpone and Lemon Zest

Quinoa, Wild Rice, Black Beans, Asparagus, Spinach, English Peas, Avocado, Red Cabbage and Sesame Dressing

Baked with Croutons and Gruyere Cheese

Cold Poached Shrimp, Romaine, Cucumber, Tomatoes, Olives, Feta Crumbles, Pepperoncini and an Oregano Roast Tomato Vinaigrette

Tomato & Basil, Fava Bean Tapenade, and English Pea with Ricotta and Prosciutto

Avocado, Ruby Grapefruit Supremes, Chives, Baby Watercress and Soy Rice Wine Vinaigrette

Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and a Meyer Lemon Ginger Vinaigrette

Potatoes, Sweet Sausage, Green Onions, Spinach and Fontina Cheese served with a Mixed Green Salad

with Whole Milk Mozzarella, San Marzano Tomato Sauce and Fresh Basil