Free-range chicken breast marinated in olive oil, herb de Provence and garlic topped with gruyere cheese, onion, lettuce, and tomato between a brioche bun. Served with fresh hand-cut cries.

Hand formed 100% American beef, grilled to juicy perfection topped with smoked gouda and ran through the garden served between brioche with chive aioli. Served with hand-cut fries.

Seared scallops atop organic mesclun greens, fresh strawberry slices, tomatoes, candied pecans, and goat cheese. Tossed in our house cranberry vinaigrette.

Braised pork belly, cucumber, pickled daikon and carrots, organic lettuce, and cherry vinaigrette wrapped in a flour tortilla. Served with hand-cut fries.

Old bay seasoned flounder in choice of style, avocado, onions, tomato, and lettuce wrapped with cilantro lime sauce wrapped in a flour tortilla. Served with hand-cut fries.

Pei mussels steamed in white wine served with hand-cut fries and chive aioli.

Spinach, Parmesan cheese, and thick-sliced bacon.

Heritage black hod belly braised with miso and ginger. Served with arugula, strawberries, and balsamic glaze.

Served atop mesclun greens and chive aioli.

Pei mussels steamed in white wine served hand-cut fries and chive aioli.

Mesclun greens, sugared pecans, fresh berries, onions, tomatoes, and goat cheese tossed in our house-made cherry vinaigrette.

Perfectly cooked duck served with truffle risotto and mesclun green salad.

Leaping waters ancient white strip grilled to your perfect specification, topped with compound butter and served with hand-cut fries and house-made roasted poblano catsup.

Marinated in herb de Provence and buttermilk, fried crispy and moist served with roasted garlic mash & seasonal vegetables and bacon gravy.

Cajun-spiced flounder stuffed with roasted poblano peppers and lump crab. Served with truffle risotto and seasonal vegetables.

Seared scallops atop saffron rice topped with miso lime sauce and served with braised baby bok choi.

Marinated and fried organic tofu served with smoked tomato and quinoa salad, sauteed vegetables, and fennel vierge.

50% lamb 50% beef burger topped with thick-sliced bacon, smoked gouda, and gruyere cheeses with onions and hand-cut fries.

Two lump crab cakes with remoulade, seasonal vegetables, and saffron rice.

Topped with pineapple anglaise.