- 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
