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 7:40pm, 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.

Creamy Seafood Chowder

Scallops, shrimp, potato, bacon, freshly made bread  12

Charcuterie and Cheese Board

Chef’s selection of local and house-made cured meats, local and international cheese, Castelvetrano olives, freshly made bread, house pickles, mustard, jelly, fresh fruit  29

Artisan Salad 

Local artisan greens, toasted hazelnut, stonefruit, cucumber, tomato, carrot, scallion, roasted peach and sherry vinaigrette  15

Salad additions: add grilled chicken – 6, add grilled salmon – 11

Grilled Wild Salmon

Grilled marinated wild Sockeye, noodle salad, carrot, herbs, radish and arugula, roasted seasonal vegetables  27

Vegetarian Pie

Locally cultivated oyster and elm mushrooms, thyme, leeks and roasted peppers, mascarpone chevre, phyllo pastry, citrus arugula salad  22

Roasted Chicken

Herb marinated bone-in chicken breast, warm bacon-potato salad, citrus slaw, jalapeño lime gastrique  30

Grilled Striploin

House cut 8oz certified angus striploin, duck fat smashed fingerlings, roasted vegetables, caramelized onion butter, bourbon onion jam  44

Chocolate Mousse

Callebaut chocolate, Stick-in-the-Mud coffee, brandy, vanilla whipped cream  8

 

Chef: Jason Rossington