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Summer Seasonal Menu

July 19, 2018 @ 4:00 pm - 10:00 pm

Summer Greens, Heirloom Tomato & Goat Cheese Salad; Mixed baby lettuce, citrus vinaigrette, heirloom cherry tomatoes, Blue Jacket Dairy Silverlake Chevre, bourbon-maple glazed almonds, heirloom carrots and fresh cucumbers.

Heirloom Caprese Salad; Local organic heirloom tomatoes, fresh mozzarella cheese and micro basil drizzled with extra virgin olive oil and 10 year aged balsamic vinegar.

Fried Green Tomatoes; Local organic heirloom green tomatoes dredged in Bear’s Mill stone ground corn meal and tempura batter. Deep fried until crispy and served with spicy chimichurri and roasted red pepper aioli.

Stuffed Squash Blossoms; Locally grown Costata Romanesco blossoms. Filled with Blue Jacket Dairy Silverlake Chevre, green chilis, roasted sweet corn and fresh micro greens. Tempura fried and served with local honey.

King’s Farm Airline Chicken Breast; Locally raised, cage-free and non G.M.O. fed fresh chicken, hand butchered, then pan-seared to order and oven roasted until crispy. Served with an English pea and fresh mint quinoa salad and our bourbon-maple glazed heirloom carrots.

Pan Seared Colossal Scallops; Cast iron seared sea scallops, sautéed Costata Romanesco zucchini and heirloom carrot noodles with extra virgin olive oil, micro basil, heirloom tomatoes and fresh garlic. Drizzled with lemon infused extra virgin olive oil.


July 19, 2018
4:00 pm - 10:00 pm