Eat An American Bistro

Sautéed chèvre medallion over field greens with pomegranate vinaigrette and grand marnier soaked cranberries.

Iceberg, Roquefort bleu, roasted tomatoes, Spanish onion, avocado, and herb buttermilk dressing.

Romaine, parmigiano reggiano, croutons, and creamy roasted garlic dressing.

With roasted locally cultivated mushrooms, heritage bacon vinaigrette, poached farm egg, and spiced cashews.

Seared togarashi tuna tataki, blue crab, and tuna tartare and wakame salad over a crispy wonton.

Basil-fed escargot, roasted bone, and marrow, garlic, parsley, and butter grilled baguette.

Fresh hereford ground beef with herbs and spices finished with tomato ragout. Mmmm.

Seared scallops, tarragon velouté, white truffle, mushroom duxelles, Emmental.

Harissa, pickled leeks, sherry gastrique, kalamata, and green olives.

Sherry roasted dave and dee’s oyster mushrooms with charred scallion, Gruyere, farm egg.

14 oz. Mills family farm NY strip, pomme frites tossed with bacon lardons, pickles, white cheddar curds, black truffle, zin gravy, served with house A1.

Goat cheese whipped truffle mashed potato, "zin" demi-­‐glace, balsamic shallots, and sautéed French green beans. Moolicious.

Blackeyed pea and carolina gold rice hash, spiced apple butter, crispy brussels.

Wagyu beef, house brioche bun, P.L.T., truffle mayo, cotswold double gloucestershire, pomme frites.

Old bay popcorn, hominy corn relish, lemon brown butter.

Leek and kimchi fried rice, wakame, and cucumber salad, house miso sabayon.

Macadamia nut, créme anglaise, sorghum caramel, old-fashioned vanilla ice cream cream.

Chocolate decadence with a coffee kick and chantilly cream.

With creme anglaise and fudge sauce.

With seasonal fruit, boothbay blueberry sauce, vanilla ice cream, and chantilly cream.