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  • Seared Sea Scallops (GF/DF)  25
    Roasted Corn Succotash, Wild Boar Bacon, Smoked Lentil Purée
  • Roasted Mushroom Ravioli (VEG/NF) 19
    Roasted Oyster Mushrooms, Arugula, Shaved Fennel, Balsamic Drizzle
  • Goat Cheese Tart (VEG) 17
    Leek, Bell Pepper Fricassee, & Slow Cooked Cherry Tomatoes
  • Crispy Soft Shell Crabs 21
    Citrus Aioli with Celeriac & Fennel Slaw
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