Dinner Menu

Appetizers

• Watermleon Gazpacho
  
  Herb Tahini, Cucumber, Tomato, Zuta Levana, Basil Oil 11
• Yellow Peach Salad
  
  Elderflower, Mache, Frisee, Goat Cheese, Hazelnuts, Crystalized Honey 14
• Heirloom Tomato Salad
  
  Tzatziki, Watermelon, Persian Cucumber, Sumac Onions, Lemon Ricotta 14
• Falafel Crusted Ahi Tuna
  
  Bulgur Tabbouleh, Salted Cucumber, Avocado Tahini, Wild Mint 18
• Grilled Halloumi Cheese
  
  Peach Amba, Turkish Apricot, Sicilian Pistachio, Orange Blossom Honey 15
• Portuguese Octopus
  
  Z’hug Marinade, Herb Labneh, Black Chickpeas, Pistachio, Lemon, Mint 17
• Duck Liver Pate
  
  Pickled Blueberries, Almond Hazelnut Crust, Mishmish Spice, Port Wine Gel 15
• Braised Lamb Meatballs
  
  Potato Puree, Spinach, Crispy Shallot & Parmesan Cheese 15

Entrées

• Sauteed Atlantic Salmon
  
  Arugula Pesto, Lemon Risotto, Swiss Chard, Shallot Citrus Confit 27
• Pan Seared Dorade
  
  Dill Tzatziki, Israeli Couscous, Zucchini, Pickled Kohlrabi, Wild Oregano 30
• Sauteed Sea Scallops
  
  Corn Puree, Grilled Summer Squash, Cherry Tomato Confit, Basil Emulsion 35
• Amish Chicken
  
  Gruyere Potato Cake, Glazed Carrots, & Tarragon Chicken Jus 30
• Spiced Duck Breast
  
  Puebla Spice, Tahini “Mole,” Fregola, Eggplant, Kale, Sour Cherry Mostarda 35
• Corn Agnolotti
  
  Polenta, Ricotta, Cherry Tomatoes, Lemon Verbena, Goat Cheese Fondue 26
• Bistro Steak Au Poivre
  
  Potato Puree, Spinach, Wild Mushrooms, Red Wine Shallot Sauce 33
• Grilled Lamb Striploin
  
  Pistachio Tahini, Couscous, Preserved Lemon Charred Okra, Chermoula 35

Cheese

6 Per Ounce

• Petit Basque
  
  Sheep's Milk, France 6 Per Ounce
• Cremont
  
  Goat's Milk, Vermont 6 per ounce
• Cave Aged Cheddar
  
  Raw Cow's Milk, Pennsylvania 6 per ounce
• Black River Bleu
  
  Cow's Milk, Wisconsin 6 per Ounce

Lunch Menu

Appetizers

• Romaine Caesar Salad
  
  Torn Croutons, Shaved Parmesan, & Marinated Anchovy 14
• Yellow Peach Salad
  
  Elderflower, Mache, Frisee, Goat Cheese, Hazelnuts, Crystalized Honey 14
• Duck Liver Pate
  
  Pickled Blueberries, Almond Pistachio Crust, Mishmish Spice, Port Wine Gel 15
• Watermleon Gazpacho
  
  Herb Tahini, Green Tomato, Cucumber, Zuta Levana, Basil Oil 11
• Heirloom Tomato Salad
  
  Tzatziki, Watermelon, Persian Cucumber, Sumac Onions, Lemon Ricotta 14
• Grilled Halloumi Cheese
  
  Peach Amba, Turkish Apricot, Sicilian Pistachio, Orange Blossom Honey 15
• Portuguese Octopus
  
  Z’hug Marinade, Herb Labneh, Black Chickpeas, Pistachio, Lemon, Mint 17
• Braised Lamb Meatballs
  
  Potato Puree, Spinach, Crispy Shallot & Parmesan Cheese 15
• Turn any of our appetizer salads into an Entrèe with Chicken or Salmon $19 Shrimp or Scallops $24
  

Entrees

• Grilled Chicken Sandwich
  
  Tzatziki, Pickled Onion, Cilantro, & Persian Cucumber Salad 17
• Randall Lineback Burger
  
  Local Ruby Veal, Amish Cheddar, Smoked Tomato Jam, Arugula 18
• Salmon Burger
  
  Paprika Aioli, Spicy Herb Salad, Sliced Tomato & Red Onion 17
• Crispy Falafel Salad
  
  Green Tahini, Arugula, Pickled Beets, Chickpeas, Radish, Mint, Cucumber 17
• Seafood Tagine
  
  Salmon, Shrimp, Octopus, Mussels, Saffron Broth, Fennel, Israeli Couscous 22
• Vegetable Crepes
  
  Spinach, Gruyere, Ratatouille, & Creme Fraiche Mornay 17
• Sautèed Atlantic Salmon
  
  Arugula Pesto, Risotto, Swiss Chard, Shallot Citrus Confit 27
• Corn Agnolotti
  
  Polenta, Ricotta, Cherry Tomatoes, Lemon Verbena, Goat Cheese Fondue 22

Wines by the Glass

Champagne & Sparkling

• Prosecco, Lamarca, D.O.C., Italy
  
  NV 12
• Biutiful, Brut Nature, Cava Brut, Spain
  
  NV 12
• Cava, Brut Rose, Biutiful, Spain
  
  12

Whites

• Pinot Grigio, Benvolio, Italia '14
  
  10
• Sauvignon Blanc, Matanzas Creek, Sonoma County, California '13
  
  13
• Albarino, Rias Baixas, Vina Cartin, Spain '15
  
  12
• Pinot Gris, Willakenzie Estate, Willamette Valley, Oregon '15
  
  15
• Riesling, Galerie Terracea, Napa Valley, California '16
  
  15
• Sancerre, La Crele, Thomas & Fills, France '15
  
  15
• Chardonnay, Byron by Nielson, Santa Barbara, California '14
  
  14
• Chenin Chardonnay, Domaine Du Tariquet, France '16
  
  13
• Burgundy, Macon La Roche Vineuse, Syvaine & Normand, France '15
  
  15

Rosé

• Coteaux D’Aix En Provence, Domaine Sarragousse, France '15
  
  12

Reds

• Cótes du Rhone, Domaine Galevan, “Paroles de Femme” France '13
  
  15
• Bourgogne, Pinot Noir, Vieilles Vignes, Cote-D’Or, France '14
  
  17
• Bordeaux, Chateau De Cazenove, Macua, France '10
  
  15
• Malbec, Perlita, Argentina '14
  
  11
• Bordeaux, Chateau Laplagnotte-Bellevue, Saint Emilion, France '14
  
  19
• Zinfandel, Seghesio Family Vineyards, Sonoma County, California '15
  
  17
• Carmenere,Alcance, Gran Reserva, Valle Del Maule, Chile '10
  
  13
• Pinot Noir, Byron, Santa Barbara County, California '13
  
  14
• Cabernet Sauvignon, Arrowood, Sonoma County, California '12
  
  15

Port, Dessert and Sherry

• Muscat de Rivesaltes, Chateau de Caladroy, Belesta
  
  2009 13
• Taylor Fladgate
  
  10yr 15
• Graham Tawny Port
  
  20yr 22
• Dry Sack Sherry
  
  12

Bottle Beers

• Jailbreak Feed the Monkey
  
  6
• Jailbreak Poor Righteous IPA
  
  7
• Jailbreak Infinite Amber
  
  7
• Stella Artois
  
  7
• Miller Lite
  
  5
• Allagash 'White'
  
  10
• Allagash Saison
  
  9
• Antigoon by Robert Wiedmaier
  
  11
• Orval Trappist
  
  15

Brunch Menu

Sunday Brunch

In addition to our Lunch Menu, enjoy Sunday Brunch Specials

• Gruyere Potato Cakes
  
  Pastrami Smoked Salmon, Caramelized Onions, Poached Eggs, Dill Hollandaise 16
• Babka French Toast
  
  Chocolate Tahini, Smoked Cinnamon, Turkish Coffee Halvah, Spiced Pistachio 15
• Oven Baked Frittata
  
  Asparagus, Goat Cheese, Sundried Tomato, Lemon Verbena 16
• Farm Fresh Scrambled Eggs
  
  Merguez Sausage or Bacon, Toasted Brioche, Fingerling Potatoes 16
• Lemon Souffle Pancake
  
  Blueberry Compote, Smoked Cinnamon, Amish Maple Syrup 14
• Eggs Shakshouka
  
  Baked Eggs, Tomato Pepper Sauce, Feta Cheese, Cilantro Yogurt 16

Cocktail Menu

Signature

• Spicy Lover
  
  Jalapeno Infused Tequila, Cucumber, Cilantro, Agave, orange liqueur 14
• Chamomile Sling
  
  Chamomile Infused Grey Goose Vodka, Pink Grapefruit, lemon, honey 13
• Peach Lemonnana
  
  Maker’s Mark, Local Peaches, Mint, Lemon Verbena, Mishmish 14
• Old Georgetown
  
  Grey Goose, Orange Liqueur, St. Germaine Elderflower, Pama, Lemon 14
• Black Widow
  
  Lunazul Tequila, Lime, Blackberries, Basil, Agave 13

Modern Classics

• Plum Blossom
  
  Aperol, Mirabelle Plum, Lemon, Simple, Plum Bitters, Rose Cava 14
• The Painkiller
  
  Pusser Rum, Malibu Rum, Pineapple, Orange, Coconut Cream 13
• Daisy Dukes
  
  Uncle Val’s Gin, Daisy Spice, Elderflower, Lemon, Sparkling Wine 14
• Basil Watermelon Cooler
  
  Grey Goose, Ginger, Lime, Club Soda 14
• Blueberry Caipirinha
  
  Muddled Blueberries, Lime, Sugar, Pitu Cachaça 14

Prohibition Era

• Lavender Bee's Knees
  
  Beefeater gin, Lavender Syrup, Honey Water, lemon juice 14
• Pomegranate Old Fashioned
  
  Jim Beam Bourbon, Pomegranate seeds, Simple, Orange Bitters 14
• Brown Derby
  
  Bulleit Bourbon, Grapefruit, Honey Water 14
• Ward Eight
  
  Bulleit Rye, Lemon, Orange, & Brandied Cherries 14
• Kaffir Pisco Sour
  
  Machu Pisco, Lime, Lemon, Kaffir Lime Syrup, Egg White 14

-- October 18th, 6:30PM $110 per person, Wine Included + Tax & Gratuity

Welcome Course

• Beausoleil Oyster
  
  Green Apple Cucumber Mignonette, Charred Fennel, Ginger Gelee
• Sauvignon Blanc
  
  Matanzas Creek Estate, Sonoma County, 2016

First Course

• Terrine of Beet Cured Coho Salmon and Maryland Crab
  
  Ossetra Caviar, Crème Fraiche, Brioche, Lemon Vinaigrette
• Chardonnay
  
  Cambria ‘Clone 4’, Santa Maria Valley, 2014

Second Course

• Ravioli of Smoked Virginia Rabbit
  
  Delicata Squash, Nicoise Olives, Whole Grain Mustard Jus
• Pinot Noir
  
  Hartford Court, Russian River Valley, 2013

Third Course

• Braised Short Rib of Dry Aged Beef
  
  Wild Mushroom Risotto, Wilted Spinach, Pickled Beech Mushrooms, Brown Butter Banyuls Vinaigrette
• Merlot
  
  Freemark Abbey, Napa Valley, 2013

Dessert

• Pear Financier
  
  Muscat Poached D’anjou Pear, Crystalized Almonds Cinnamon Anglaise, Crème Fraiche Ice Cream, Honey Tuile

Happy Hour By the Bar 4pm-6pm Bar only Monday to Friday.

Happy Hour Drinks

• Wine By the Glass
  
  Ask about or House Selected Red & White's 6
• Rail Drinks
  
  Select Rail drinks for $6 6
• $2 off all Beers
  

Happy Hour Small Plates

• Hummus
  
  Soom Tahini, Marinated Chickpeas, Z'atar 3
• Skewer of Pomegranate Glazed Atlantic Salmon
  
  Quinoa, Black Chickpeas 6
• Skewer of Grilled Summer Squash
  
  Dill Tzatziki, Bulgur Tabbouleh, Pickled Onions, Aleppo Pepper 5
• Watermelon Salad
  
  Herb Labneh, Persian Cucumber, Sumac Onions, Lemon Ricotta 5
• Skewer of Z'hug Marinated Chicken
  
  Whipped Green Tahini, Freekeh Tabbouleh, Sumac Onions 5
• Bluegrass Spiced Shrimp
  
  BBQ” Tahini, Charred Okra, Pickled Corn, Chermoula 7
• Crispy Falafel Salad
  
  Avocado Tahini, Pickled Beets, Cucumber, Mint 5

Dessert

Dessert

Dessert

• Valrhona Dark Chocolate Mouse
  
  Almond Lace Tuile, Raspberries, Vanilla Anglaise, Chocolate Halvah 12
• Citrus Kanafeh
  
  Shredded Phyllo, Roasted Peaches, Mishmish Spice, Orange Blossom Sherbet, Sicilian Pistachio 12
• Turkish Coffee Tiramisu
  
  Smoked Cinnamon Custard, Urfa Chile, Date Molasses, Spiced Walnuts, Tahini Semifreddo 12
• White Chocolate Cheesecake
  
  Lemon Curd, Graham Cracker, Blueberry Compote, Lemon Thyme Ice Cream 12
• House Made Ice Creams
  
  Chocolate, Vanilla, Orange Blossom, Tahini, Mango-Ginger Sorbet, Passion Fruit Sorbet 3