Dinner Menu

Local green tomatoes, with a summer bean salad & Inglehoffer aioli  

Roasted baby octopus, on a crispy pressed potato, topped with extra virgin olive oil, gremolata & frizzled shallots  

Ahi grade tuna, marinated in a Hawaiian soy dressing, stacked with avocado salad, pickled cucumber & radish confetti  

Crisp iceberg lettuce, bacon, tomato, Lively Run Blue Yonder cheese & shaved red onion, with red wine vinaigrette  

Deviled eggs, topped with jumbo lump crab meat, bacon & Green Goddess dressing  

Pan seared Bedient Farm pork saltimbocca, finished with brown butter and crispy capers, roasted garlic smashed potatoes and seasonal vegetables  

Chef 's selection, with seasonal accompaniments  

Fresh market catch, with seasonal accompaniments  

Filet mignon, with seasonal vegetables & house steak sauce  

Pollo con papas- Argentinian slow smoked chicken, served with fried wedge potatoes & topped with Chef’s Chimichurri  

Grass fed beef, sharp American cheese, lettuce, tomato, carnalized onion & TSB sauce, served with house cured pickle & hand cut fries  

Seneca Bean & Grain black bean cakes, on Spanish style rice, topped with cumin aioli, salsa verde & roja sauce