DINNER MENU

STARTERS

shrimp and pork dumplings • 9
sweet jalapeno dipping sauce
(Dr. Hermann Riesling 2012 Mosel, Germany $9.50 6 oz.)

cornmeal fried oysters  • 10
bacon, lemon beurre blanc
(Scott Family Chardonnay  2011, Arroyo Secco, CA $10.50 6 oz.)

cured organic wester ross salmon • 14
bitter greens, grapefruit, yogurt, candied pistachios
(Joseph Mellot Sauvignon Blanc 2010, Loire Valley, FR $6.50 6 oz.)

chips ‘n dip • 11
smoked trout salad, “everything” potato chips, dill pickles
(Momo Sauvignon Blanc 2011, New Zealand $8.75 6oz)

chicken liver mousse • 10
sweet & sour onion puree, rhubarb mustard, radish
(Georges Vigouroux Malbec 2010, Cahors, FR $7.50 6 oz.)

deviled eggs • 8
jalapeno, lime, cilantro
(Aveleda Vinho Verde  2011, Portugal $6.00 6oz)

housemade mini bratwurst • 12
pale ale mustard, spring onion relish, sea salt potato chips
(Dr. Hermann Riesling 2012 Mosel, Germany $9.50 6 oz.

THE SMALL STUFF

hamilton crop circle greens • 7
shaved fennel, toasted almonds, snap peas, roasted garlic dressing

chilled celery & buttermilk  soup • 6
chives, celery leaf

charcuterie plate • 15
chef’s daily offering of cured meats & pates with spiced nuts and pickled mustard seed

artisan cheese plate • 13
a trio of chef’s selections, pickled mustard seed, candied spiced nuts, local wildflower honey

baby red romaine salad   • 9
brioche crouton, buttermilk dressing, parmesan crisp

marinated olives and pickled onions • 4.5

flatbread pizza • 12
asparagus, ricotta, country ham, fried egg, lemon creme fraiche

ENTREES

murray’s farm chicken (PA) • 24
barley, leg confit, heirloom carrots, curry yogurt
(Scott Family Chardonnay 2011 Arroyo Seco, CA $10.50 6 oz)

wild rockfish (MD) • 28
cornmeal gnocchi, greens, grilled corn, clam vinaigrette
(Joseph Mellot Sauvignon Blanc 2010, Loire Valley, FR, $6.50 6 oz.)

grilled piedmont ridge hanger steak (MD) • 27
baby turnips, sunchoke puree, braised beef rillettes, cherry demi
(Georges Vigouroux Malbec 2010, Cahors, France $7.50 6oz)

viking village  scallops • 27
sweet corn grits, chipotle tomato jam, pickled okra, candied chorizo, pomegranate
(Acrobat Pinot Gris, Willamette Valley, Oregon $7.25 6oz)

dry aged 16 oz ribeye • 38

(aged 28 days in house)

pickled red onion, fresh local greens, IPA steak sauce
(Steltzner Cabernet Sauvignon, “Claret”, 2010, Napa, CA $8.50 6oz)

 

organic pork loin • 24
white beans, dandelion greens, country  ham, whole grain mustard
(Argyle Pinot Noir, 2011, Willamette Valley, OR $13.50 6oz)

chef’s fish of the day • market priced

chef’s grill of the day • market priced

MIDPLATES

fettuccine carbonara (vegetarian) • 15
roasted garlic, spring peas, egg, parmesan

yellowfin confit tuna nicoise salad • 18
olives, egg, Hamilton lettuces, marble potatoes, haricot vert

mediterranean lamb “burger” • 14
flatbread, harissa sauce, cool yogurt dressing, spicy fries

sliced grilled steak salad • 14
mixed greens, avocado, egg, tomato, cucumber, goat cheese, poblano dressing

SIDES

shaved baby zucchini • 6
pine nuts, soft herbs, lemon vinaigrette, shaved parmesan reggiano

crispy brussels sprouts • 6
chopped walnuts, bacon, grapes

mac and aged cheddar cheese • 5

dandelion greens • 6
fennel, sherry vinaigrette, chili flake