Dining Room Menu


House Salad [V/GF]


Simple Greens, Red Onion, Tomato, English Cucumber. Citrus Vinaigrette or Blue Cheese Dressing

Harvest Salad [V/GF]


Simple Greens, Shaved Brussel Sprouts, Pickled Shallots, Butternut Squash, Goat Cheese, Cranberry Ginger Vinaigrette

Stuffed Portobello Mushroom [V]


Portobello Mushroom stuffed with Cream Cheese, Goat Cheese, Artichoke, Spinach, Blistered Tomatoes, Capers, and Dill

Truffle Frites [V]


Hand Cut Fries, Truffle Oil, Parmesano Reggiano, Parsley, Garlic Aioli

Tempura Artichokes Hearts


Parmesan Fondue, Herb Oil, Fried Capers, Crispy Prosciutto

Candied Brussel Sprouts


Pan-Flashed Brussel Sprouts, glazed in a Sweet Thai Chili, topped with Crispy Pork Belly, and Ginger Scallion

Baby Kale Salad [GF]


Baby Kale, Prosciutto, Apples, Roasted Red Peppers, Bleu Cheese Crumbles, Lemon Poppyseed Dressing

Pumpkin & Butternut Squash Dumplings [V]


Three Large Dumplings stuffed with Pumpkin Puree, Roasted Butternut Squash, Shallots & Herbs served in a Parmesan Broth


Pan Seared Duck Breast[GF]


Crispy Skin Duck Breast, Sauteed Radicchio, Poached Dates, Roasted Carrots, Roasted Beets Vinaigrette

Venison [GF]


Roasted Corn, Potato and Edamame Succotash, Roasted Carrot Puree, Apple Cranberry Agrodolce

Lamb Shepperd’s Pie [GF]


Ground Lamb Stewed with Vegetables and Potatoes, Topped with Broiled Whipped Sweet Potatoes

Steak & Frites


9oz Hangar Steak, Hand-Cut Fries, Green Beans, Chimichurri, and a side of Horseradish Aioli

Braised Short Rib


Red Wine Braised Short Rib, Cauliflower Puree, Whipped Garlic Potatoes, Roasted Carrots, and Creamy Pan Jus

Faroe Island Salmon


Pan Seared Salmon Filet, Truffle Butternut Squash Puree, Toasted Barley, Kale, Lemon Tahini Vinaigrette

Lamb Bolognese


Imported Fresh Pappardelle Pasta, Parmesano-Reggiano, Fresh Parsley

Grist Mill Scampi


Fresh Imported Fettuccine, Shrimp, Blistered Tomatoes, Goat Cheese, Spinach in Sherry Cream Sauce 

Roasted Cauliflower Steak [V/VG/GF]


Thick Cut Cauliflower Steak, Garlic and Fresh Herbs. Served with Chef’s Choice of Seasonal Vegetables and Starch


Salted Caramel Cookie Skillet


A warm Chocolate Chip Cookie Skillet, topped with a scoop of Vanilla Ice Cream, and a Drizzle of Caramel Sauce

Lemon Ricotta Bar


Lemon Custard in a Shortbread Crust, topped with a Powdered Sugar Dust

“Black Magic” Chocolate Cake


Decadent chocolate cake with a creamy chocolate frosting

Vanilla Bean Crème Brûlée


Rich Vanilla Bean Custard, topped with a layer of Hardened, Caramelized Sugar

Almond Joy Martini


Coconut Rum, Vanilla Vodka, and Godiva Dark Chocolate Liqueur

“Nutty Irishman” Coffee


Bailey’s, Frangelico, Coffee, Topped with Whipped Cream

Espresso Martini


Espresso Vodka, Vanilla Vodka, and Bailey’s. Shaken and strained, served in a Martini Glass

We cater to various dietary restrictions and offer vegetarian and vegan options upon request. If you have a reservation and there are significant restrictions, please inform the host when making the reservation, our Chefs appreciate it.

Our Food Philosophy

Great food starts with passion, a passion for creativity, flavor, composition, presentation and product sourcing. Our Chef’s take great pride in their menu and catering to everyone’s dietary needs and preferences.

Our Menus

The Pub area offers both the Pub Menu and the Main Dining Room menu during service. The Great Room offers the Main Dining Room menu only. Cocktails, Drafts, Kids Menu and Desserts are available everywhere! We appreciate your understanding of this policy.

For Reservations, Please call (518) 855 1786