Take-Out and Pre-Order Menu

RESTAURANT OPEN WEDNESDAY THROUGH SUNDAY 5pm to 8pm

*All food orders must be into the kitchen no later than 7:00pm, order and pick-up at the front desk!

Room charges are paid and closed in advance, all orders to be paid when placed. Charging to room not available currently.

Grazing Board

(All orders for Grazing Board must be in PRIOR TO NOON to ensure availability)

Chef’s selection of local and international cheeses, olives, freshly made bread, house pickles, spiced nuts,  fresh fruit 

-30-

Creamy Seafood Chowder

Scallops, shrimp, potato, bacon, freshly made bread

-12-

Artisan Salad 

Tender greens, apple, spiced pecans, carrot, tomato, cabbage, cucumber, goat cheese, cider vinaigrette  –

15-

Salad additions:add crumbled bacon or blue cheese  -3-

add ling cod or roasted chicken breast  -11-

Pan Roasted Ling Cod

Ocean-Wise line-caught ling cod, green pea risotto, mint yogurt, roasted seasonal vegetables, brown butter 

-30-

 Grilled Striploin

House cut 8oz certified angus striploin, tallow fried potatoes, roasted seasonal vegetables, finishing salt 

-44-

Add sauteed mushrooms or blue cheese  -3- 

Mushroom Rigatoni

Locally-grown mushrooms, pearl onions, edamame, fresh herbs, brandy cream, Grana Padano  

-28-

Roasted Chicken

Korean chili-spiked honey-glazed chicken breast, chilled brown rice salad, feta, herbs 

-30-

Chocolate Mousse

Callebaut chocolate, Stick in the Mud coffee, brandy, vanilla whipped cream 

-8-

Fruit Crumble

Warm rhubarb, Tugwell Farm loganberry and marionberry, vanilla bean ice cream 

-9-

 

Chef: Jason Rossington