~ Appetizers ~
Served with cocktail and horseradish sauce.
A classic preparation of a soft boiled egg wrapped with Mckenzie sausage, panko and deep fried. Served with a maple Dijon aioli.
Spiced Gorgonzola Cheesecake
A savory blend of blue cheese and cream cheese with a hint
of tabasco, baked with a walnut crust. Topped with pickled
Fresno peppers and pepper jelly. Served on a bed of arugula
and tomato, accompanied by crackers.
House Smoked Ribs
Tender pork ribs tossed in a Jamaican jerk & Rum glaze, served over ginger crema, topped with pineapple relish and sweet and spicy pickles.
~ Salads & Soups ~
Field greens, marinated mushrooms, fiddleheads, carrots
and watercress, served with ramp vinaigrette.
Mesclun greens, served with dried apricots, dried cranberries, and toasted walnuts. Served with maple vinaigrette.
Chilled Melon Soup
Garnished with citrus granite.
Rich and creamy New England chowder
~ Brunch Selections ~
Pork and Hash
Double cut bone in pork chop, seared on the grill and glazed with maple reduction. Accompanied by a ramp hash and an arugula, tomato, and blue cheese salad with Sherry vinaigrette. Garnished with a piece of house smoked bacon.
Chicken and Biscuits
Our smokey fried chicken quarter, drizzled with hot honey, served on
a sweet and savory buttermilk biscuit with rabbit chorizo gravy and
spring peas, topped with a fried egg.
Seared crab cakes, served on Parkerhouse toast over hollandaise. Topped with a sunny egg, garnished with asparagus spears and tabasco remoulade.
~ Entrees ~
Herb Crusted Prime Rib
Oven roasted Prime Rib, seasoned with a savory herb rub.
Served with whipped mashed potatoes, carrots, and heirloom cauliflower.
Pan seared with mushrooms, spinach, and tomato in a creamy Finger Lake Riesling sauce. Served over orzo and heirloom cauliflower.
Atlantic salmon coated in our house made spice blend and pan seared. Served over coconut rice with ginger crema and jerk brussels sprouts. Garnished with pineapple relish and Caribbean BBQ sauce.
Smoked Eggplant, served on a bed of arugula and roasted chickpeas, topped with mint pesto and pistachio marmalade. Dressed with herbed tahini vinaigrette.
Roasted sweet pepper filled with curried wild rice, leeks, apricots and currants. Served with bell pepper coulis. Accompanied by cauliflower and carrots.