Panko crusted , sautéed with garlic and lemon, served with cilantro cocktail sauce.
Calamari steaks fried with serrano chilies, red onion and tossed with red wine gastrique and garlic aioli .
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions.
House made pizza crust, sundried tomato cream cheese, spinach, mushrooms, ham, mozzarella and an easy set egg.
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs .
Red wine sautéed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette .
Broiled chicken, butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette .
Chopped hearts of romaine, roasted garlic Caesar dressing, hard egg, and croutons. • add chicken breast(3) or salmon(4)
Roasted mushrooms, onions, madeira and cream. Garnished with feta cheese.
Ham, havarti cheese, dill pickle and dijon-chili aioli on toasted Zeppole Village loaf.
Smoked turkey breast, Swiss cheese, cherry pepper relish, red onion, tomato with housemade caesar dressing on parmesan crusted sourdough.
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette.
Corned beef, house made pickled cabbage, swiss cheese, swiss fondue and louie sauce served on light rye.
Brie, mozzarella, rhubarb compote and swiss fondue on garlic toasted sourdough.
Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with house mashed potatoes
substitute polenta (3).
Handmade Ferranti Tripolini pasta tossed with Swiss fondue, fresh tomatoes, green onions and cheddar jack cheese topped with Bristol bacon.
Double R Ranch ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll
add Bristol bacon (2)
add sautéed wild mushrooms (3)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter.
Dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.
Angus flat iron steak, open flame broiled, house mashed potatoes, seasonal vegetables accompanied with balsamic barbecue and herbed chimichurri.
Bacon wrapped beef tenderloin, horseradish potato gratin, béarnaise and seasonal vegetables.
Pan seared, house mashed potatoes, seasonal vegetables, beurre blanc and almandine compound butter.
Local handmade artichoke raviolis with ricotta, sauteed with sundried tomatoes, artichoke hearts, kalamata olives, roasted garlic cloves and red onions. Finished with basil beurre blanc, fresh basil and Romano cheese.
Add chicken(3) or Salmon(4)
22oz domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace.
Prime pork, herb marinated, broiled, served with tarragon roasted red potatoes, bacon brussel sprouts, topped with demi glace and blueberry compote.
Chef's preparation, ask your server for more details.
*prices are subject to change without notice
Flourless chocolate torte, coconut mousse, toasted coconut flake, served with a Carmel pecan sauce
Seasonal cheesecake with fresh, local ingredients
Gaston's brioche bread, served warm with white chocolate ganache
Rich French style custard topped with burned sugar and Served with seasonal fruit topping