Take-Out and Pre-Order Menu

RESTAURANT OPEN WEDNESDAY THROUGH SUNDAY 5pm to 8pm

*All food orders must be into the kitchen no later than 7:45pm, order and pick-up at the front desk!

Room charges are paid and closed in advance, all orders to be paid when placed. Charging to room not available currently.

Creamy Seafood Chowder

Scallops, shrimp, potato, bacon, freshly made bread  12

Charcuterie and Cheese Board

Chef’s selection of local and house-made cured meats, local and international cheese, Castelvetrano olives, freshly made bread, house pickles, mustard, jellies, fresh fruit  28

Artisan Salad 

Frisée, arugula, pickled beet, walnuts, tomato, carrot, cucumber, parmesan, sherry honey and poppyseed vinaigrette  15

Salad additions: add grilled chicken – 6, add grilled salmon – 10

Duck Confit

Confit duck leg, aged cheddar and cracked wheat waffles, seasonal vegetables, fried egg, cherry, tarragon 21

Grilled Wild Salmon

Marinated wild salmon, island brie and caramelized onion puff, arugula, seasonal vegetables, jalapeño gastrique  25

Vegetarian Penne

Cremini mushroom, cherry tomato, Aleppo chili, arugula, cream, parmesan, freshly made bread  19

Pasta additions: add grilled chicken – 6, add grilled salmon – 10

Grilled Striploin

Aged 8oz striploin, warm potato salad, molasses baked beans, seasonal vegetables, red wine demi-glace, cornbread, bourbon butter  35

Chocolate Mousse

Callebaut chocolate, Stick-in-the-mud coffee, Fundador brandy, vanilla whipped cream  8

Berries and Pound Cake

Berry compote, vanilla pound cake, mascarpone Chantilly cream, shortbread crumb, spiced honey  8

Chef: Tyler Migneault