First Course

Grilled Barnegat Bay scallops, Kerr’s corn, quinoa, roasted peppers, grilled leeks, apple cider and chili dressing    15

Goat cheese and caramelized onion tart with arugula & aged balsamic vinaigrette     12

Mediterranean Platter ~ hummus, eggplant, roasted peppers, Calamata olives, Feta and toasts   11

Sweet corn puree soup with pulled chicken and thyme      8

Salad

Caesar my way (vegetarian or anchovies available)   8

Feta, watermelon and arugula with toasted hazelnuts; balsamic    12

Bread and heirloom tomato salad with local cheese, and local peaches, accented by pickled fennel seed vinaigrette    11

Baby spinach, grilled peaches, walnuts, Stilton and vanilla lavender dressing      11

Main Course

Grilled beef tenderloin over scallion mashed potatoes, sautéed local greens, stuffed tomatoes and a truffle accented tomato broth      25/31

Grilled loin of lamb with smoked paprika accented white beans, grilled onions

roasted peppers, green beans and charred lemon    26

Roasted Griggstown Farm young chicken creamed corn, tomato and green bean hash peach chutney   24

Sautéed skate over sesame glazed green beans with aromatic basmati rice and yuzu dressing   27

Pan roasted salmon over pesto accented gnocchi and roasted tomato petals     26

Sautéed trout, corn, shiitakes, summer squash, smoked bacon and arugula warm bacon vinaigrette     24

West African spiced lentil cakes over wilted spinach and caramelized pepper risotto       18

Whole wheat linguini with Parmigiano-Reggiano, grilled peppers, zucchini and arugula

in a light herb and cherry tomato olive oil broth       17