Weekly Features
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Tuesday
Half-priced *House Wine 4:00 PM to 8:30 PM
Live music on the Terrace at 6:30 PM -
Wednesday
Burger creation
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Thursday
Half-priced Oysters
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Friday
Tide-to-table seafood special
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Heron Hour
Enjoy a rotating prix fixe menu,
Tuesday - Friday, 4:00 PM to 6:00 PM
$45/two courses
$20/wine pairings -
Sunday Brunch
Join us for our signature all inclusive brunch from 9:30 AM to 4:00 PM
$75/adult
Half-priced for children
Dinner Menu
Starters
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East Coast Oysters
Shallot mignonette, fresh horseradish, house hot sauce, lemon
6 pieces | 24 & 12 pieces | 44 -
Mushroom Flatbread
Nettle gouda, béchamel, truffle vinaigrette, arugula | 26
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Buffalo Cauliflower (V)
Crispy cauliflower, dill ranch, shaved celery | 18
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Burrata
Herb salad, pine nut dressing, pickled onion, toasted country loaf | 26
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Warm Olives (V)
Confit garlic, rosemary | 9
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Country Loaf
Sesame, whipped butter, sea salt | 9
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Butternut Squash Soup
Crème fraîche, pickled onion, herb oil | 15
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Endive Salad (V)
Pomegranate, cashew cream, orange, citrus vinaigrette | 18
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Caesar Salad
Romaine, bacon, parmesan, croutons, lemon | 17
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Baby Gem Salad
Pecorino, pangrattato, radish, fresh dill, green goddess dressing | 16
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Beef Tartare
Chili crunch, raw egg yolk, thai basil aïoli, pickled chilies, taro chips | 25
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Seared Scallops
Celeriac cream, pickled kohlrabi, fresh apple | 26
Mains
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Tagliatelle
Braised lamb ragoût, roasted tomatoes, basil, parmesan, pickled chilies | 37
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Cavatelli
‘nduja cream sauce, Atlantic snow crab, pangrattato, tuscan kale, pickled onion | 38
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Agnolotti
Ricotta, truffle beurre blanc, walnuts, smoked pecorino, sunchoke chips | 36
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Grilled Pork
Bone-in chop, slow-cooked cannellini beans, braised onion, fried sage, jus | 37
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Burger
Lettuce, smoked cheddar, onion jam, bread & butter pickles, Mill aïoli | 27
served with your choice of
fries or baby gem salad
parmesan fries or caesar salad +3 -
Miso Squash (V)
Miso soy glaze, toasted quinoa, hemp seed, squash purée | 32
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Trout
Beluga lentils, celeriac velouté, tarragon, leeks | 36
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Chicken
Mushroom galette, roasted onion, tuscan kale, bordelaise | 36
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Braised Short Rib
Risotto, parmesan, mascarpone, roasted parsnip, jus | 46
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Lamb Loin
Maitake mushrooms, house-smoked lamb belly, confit potato, carrot purée | 56
From the Grill
all served with potato pavé, roasted onion, spinach purée, bordelaise
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7oz Tenderloin | 64
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10oz Striploin | 54
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16oz Ribeye | 82
Butters
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Blue Cheese | 4
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Garlic | 4
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Truffle | 4
Sides
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Parmesan Fries
Chives, Mill aioli | 10
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Roasted Mushrooms
Truffle, chives| 10
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Roasted Squash (V)
Pine nut dressing| 10
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Heirloom Carrots
Brown butter, pangrattato | 10
Proteins
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Chicken Breast | 14
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Scallops (3) | 28
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Trout | 16