DINNER MENU

starters + soups

  • truffle frites
    16
    Pub-style Curly Fries, Parmesan Cheese, White Truffle Oil
  • fried calamari
    18
    local squid rings + tentacles, rice flour dusted, sun-dried tomatoes, Kalamata olives, pepper rings, house-made marinara
  • crispy cauliflower
    12
    rice flour dusted, onion citrus sauce, scallions
  • fire crackers
    12
    braised chicken thighs, buffalo sauce, crumbled blue cheese
  • wild mushroom soufflĂ©
    14
    mascarpone, cured cheddar cheese
  • farmhouse clam chowder
    10
    Pancetta, Fresh Herbs, Oyster Crackers

from the garden

  • signature salad
    14
    zucchini, roasted butternut squash, asparagus, corn, cilantro vinaigrette
  • spinach salad
    14
    roasted walnuts, grilled pears, goat chees, bacon vinaigrette
  • classic caesar
    12
    herb croutons, white anchovies, shaved parmesan
Salad Enhancements:

grilled chicken | 10
salmon |14
scallops | 16

from the land

  • pan pressed statler chicken
    24
    potato puree, haricot verts, natural js
  • steak frites
    36
    2-4 oz fillets, broccolini, white truffle fries, bacon jam
  • braised pork shank
    28
    root vegetables, apple butter, sweet potato mash
  • farmhouse burger
    18
    bibb lettuce, tomato, onion, pickle, cheddar cheese, roasted garlic aioli, bacon, brioche bun, curly fries

from the sea

  • honey lavender salmon
    28
    charred brussels sprouts, mascarpone polenta
  • shrimp + grits
    26
    u-12 shrimp, chorizo sausage, pepper and onion cream sauce, grit cake
  • herb crusted scallops
    32
    butternut squash puree, risotto, pancetta
  • north atlantic cod
    26
    white navy beans, spinach, red wine vinegar broth

from the earth

  • pumpkin gnocchi
    24
    wild mushrooms, wilted kale, vegetable jus
  • black bean burger
    16
    bibb lettuce, tomato, onion, roasted garlic aioli, brioche bun, curly fries

executive chef albert cannito

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