Menu

---

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, garlic alfredo sauce, fresh tomatoes, arugula, mozzarella, and Bristol bacon.

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, swiss fondue, scallions, and orange cranberry chutney 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 brandy peppercorn cream sauce. 

 Bacon wrapped beef tenderloin, horseradish potato gratin, béarnaise and seasonal vegetables.

Pan seared, thyme garlic marinade,  served with crispy polenta cakes and seasonal vegetables, topped with lemon beurre blanc and artichoke basil pesto. 

  Local handmade with butternut squash and ricotta, sautéed red onion, brussel sprouts, yams, sage brown butter sauce, shave Romano cheese, toasted walnuts, and fried sage. 

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