MENU JULY 22, 21013

PARMELEE FARM
PORK SAUSAGE >  5
red pepper coulis
Groiss Gruner Veltliner > 6.5

TUNA CEVICHE > 5.5
corn, yam,
red onion, jalapeño
Rock Point Pinot Grigio >6.5

SEARED SCALLOPS > 6
basil, beet, balsamic & strawberry vinaigrette
Chateau Mezain
Sauvignon Blanc > 7

CERINGOLA OLIVES > 3
Original Sin Cider> 6
SAUTEED CALAMARI > 8
currants, parsley, tomatoes, chili, garlic, bread crumbs
 Miquel Laurent Chardonnay > 7

CARAMELIZED ONIONS & ZUCCHINI SOUP > 5
Lost Nation Red Ale > 5.5

PEBBLE BROOK FARM NEW RED POTATOES > 6
garlic scape pesto, snap peas
Six Point Lager  > 5.5

        ROASTED CAULIFLOWER > 6
tomato & corn salsa, caraway aioli
Daniel Pardiac Brut > 6.5

PEBBLE BROOK FARM MESCLUN GREENS > 6
toasted nuts, mustard vinaigrette
Mint & Citrus Sake Cocktail > 7





SEARED LAMB CHOPS > 18
nutmeg spaetzle, arugula, red onions, cabbage
Le Grande Malbec > 6.5

ROASTED ZUCCHINI & FENNEL > 15
sundried tomatoes, cucumbers, red peppers,
scallions, israeli couscous
Mont Gravet Collombard > 6.5

POACHED SHRIMP > 16.5
basil salsa, chipotle lime vinaigrette, yams,
fried wontons
Citrus Sake Cocktail > 7

ROASTED SALMON > 17
roasted yams, sushi rice, cucumber salad,
swiss chard, sesame seeds
Miguel Laurent Rose > 6.5

PARMELEE FARM CHICKEN > 16.5
red quinoa, sundried & olive vinaigrette, orange segments, greens, citrus vinaigrette
Joseph Mellot
Pinot Noir > 7.5


CHERRY ALMOND CLAFOUTI > 5
whipped cream

CHOCOLATE TART > 5
sherry figs, whipped cream

LEMON BALM PANNA COTTA > 4.5
candied ginger