Our Menu
DINNER MENU
updated 10/10/26
FIRST
POPOVERS
seasonal butters and jams
8/15
8/15
FRIED GREEN TOMATO
cornmeal breading, remoulade cream cheese, pickled pepper relish
10
10
EMPANADAS
chorizo and white cheddar with green sauce
12
12
GEM SALAD
Bryndlewood Gardens lettuce, buttermilk dressing, sunflower seeds, pickled root vegetables
12
12
SECOND
PORK BELLY
smoked & braised, wilted greens, mustard seed, braising liquid reduction, pickled chili
24
24
SCALLOP
leek/celery butter sauce, celery root slaw, bacon
30
30
SHRIMP & GRITS
white cheddar grits, chorizo & bell pepper, shrimp oil, watercress, crispy chicken skins
20
20
FOR THE TABLE
RADICCHIO SALAD
prosciutto, ricotta salata, black cherry, sherry vinaigrette, pepitas
16
16
WILD RICE "RISOTTO"
crispy mushrooms, parmigiano reggiano
18
18
TWICE FRIED POTATO
aioli, dill, bacon fat
12
12
CAULIFLOWER
roasted cauliflower cream, pickled cauliflower, Everything bagel seasoning
16
16
ROASTED YAMS
ginger coconut cream, pickled yam, furikake
15
15
THIRD
GRILLED SALMON
roasted yukon gold potatoes, braised red cabbage, dill hollandaise, salmon roe
40
40
PASTA
pappardelle, bolognese, ricotta, Grana Padano. Classic!
32
32
STEAK
10oz new york, twice fried potato, baby vegetables, demi-glace, whipped horseradish
46
46
CHICKEN
Phillips Farmstead pan roasted breast, dirty cajun rice, buttered greens & corn, fermented hot sauce
32
32
**By request only. 24 hours in advance.**
Chateaubriand for Two
16 oz filet, sides, sauces, garnish
120
120
**By request only. 24 hours in advance.**
FOURTH
APPLE GALETTE
vanilla ice cream, bourbon caramel, thyme
15
15
CHOCOLATE CAKE
coffee ice cream, peanut butter powder, ganache
10
10
TRES LECHES
almond brittle, St. Germaine meringue
12
12
CRÈME BRÛLÉE TRIO
vanilla, pumpkin, pancake
15
15
ICE CREAM & SORBET FLIGHT
Borealis Creamery rotating selection
8
8
Chef & Owner | Kyle Lussier
Pastry Chef | Britta Letendre
Pastry Chef | Britta Letendre
* These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, fish or other proteins can increase the risk of contracting a foodborne illness.
COCKTAILS
Updated 10/10/26
SUNSET COLLINS
diplomatico rum, bénédictine, lemon, soda, bitters float
STEP GRAND-DAD
old grand-dad bonded bourbon, campari, brubaker acres barrel aged maple syrup, absinthe
NORTHERN LIGHTS
vikre boreal cedar gin, warming spices tonic, lime
GOLD-WASH JEANS
tito’s vodka, honey, amaro nonino, orange bitters, moscato
THE QUEEN BEE
vikre øvrevann aquavit, lemon, aveda tea, honey
aperol, soda water
QUENCHED IN THE DESERT
milagro blanco tequila, orange juice, sweet vermouth,
aperol, soda water
Wine, beer, and nonalcoholic libations available.
THE UNDERSTORY
Updated 10/10/26
I Love You, Honey Bear
blended scotch, elderflower liqueur, lavender bitters
Cosmonaut
vodka, cointreau, lime, pomegranate, hollow ice
Last Fizz
gin, green chartreuse, maraschino, lime, egg white
Smoked Maple Old Fashioned
bourbon, brubaker acres barrel aged maple syrup, angostura bitters
Mise en Noix
vodka, smoked black tea, lemon, yellow chartreuse, whey + curried nuts
La Spumante Vita
vodka, italicus liqueur, violette, lime, cava
Lemongrass Gimlet
gin, Bryndlewood Gardens lemongrass, lime
Crab Apple Daiquiri
rum, Bryndlewood Gardens crab apple, lime
Deputy of the Bar | Nathan Bergstedt