Lunch: Beef ‘n Cheddar – Butter toasted brioche bun, topped with shredded braised beef brisket, melted cheddar jack cheese and crispy fried onion straws served with sweet potato fries tossed with seasoned salt.
Pasta: Fresh spinach linguine with grilled chicken, domestic mushrooms, shallots, Sycamore Bridge Farm cauliflower, baby mixed kale and sun-dried tomatoes in an Asiago and pesto cream sauce.
Catch of the Day: Wood-fired Block Island swordfish served over yellow corn polenta with bleu cheese and chives and a side of roasted baby mixed heirloom carrots glazed with our house bourbon maple.
Brandy Soaked Fruit and Nut Bundt Cake – Molasses pound cake with nine different fruits soaked in brandy, toasted pecans and walnuts served warm with an amarena cherry glaze and creme chantilly
Ghyslain Chocolatier’s Holiday Yule Log – Genoise sponge cake rolled with chocolate mousse and orange liqueur beautifully decorated with fine chocolates and dark chocolate glaze.