RESTAURANT DINING

Happy Hour:

4:30-6:00pm

Tuesday, Wednesday, and Thursday

Select any appetizer + your choice of wine, beer, or cocktail for $20/course!

Happy hour is not applicable during holidays or special events (i.e. - Valentines Day, graduation, NYE)

Dinner Hours:

Tues - Sat (4:30 — 8:30 pm)

Make a reservation

DRINKS

See what’s cooking…

Here you’ll find a gallery of our dishes! Some images are of current menu items while others are of past dishes. This gallery acts to highlight the skills of our chefs, of whom we’re very proud!

Scallops

Scallops with bacon roasted brussels sprouts, curried parsnip puree, and pomegranate dressing

PEI Mussels

Prince Edward Island Mussels with pickled fennel, white wine, butter, garlic, and shallots, topped with toasted baguette

Alaskan Halibut

Mushroom farro risotto with local parsnips and lemon-herb compound butter

Pork Belly

Seared pork belly with white bean puree, red wine braised Cipollini onions, and spiced apple sauce.

Mahi mahi

Seared mahi mahi with home made ricotta-crab agnolotti, lemon-dill cream, and roasted asparagus

Duck Breast

Cast iron seared duck breast with braised lentils, braised carrots, scotched quail egg, and a carrot-orange gastrique

Filet Mignon

Grilled over open flames, our delicious filet is a must have! Seen here with roasted asparagus and potato gratin, drizzled with a red wine demi glace.

Filet Oscar

Seared filet mignon served with lump crab meat, hollandaise, smashed potatoes, and roasted asparagus

Market Fish

Served over cheddar grits with roasted salsa and lemon-cream

Market Fish

Seared, served with a chilled crab-orzo salad and fresh herbs

Scallops

Served atop cheddar grits and roasted asparagus with a white wine - garlic - butter sauce

Squid Ink Risotto

With seared squid, cherry tomatoes, and fresh shaved parmesan

Arugula Salad 9

shaved parmesan - radish - toasted pine nuts - balsamic vinaigrette

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Joshua Wilton Salad 10

mixed greens - pickled carrots - radish, bleu cheese - cherry tomatoes - bacon - herb vinaigrette

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Heritage Braised Pork Belly 12

white bean puree - Cipollini onions - spiced apple sauce

Prince Edward Island Mussels 13

shallots - garlic - saffron - white wine cream - pickled fennel - grilled bread

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Charcuterie Plate* 22

artisanal cheeses - cured meats - olives - cornichons - honeycomb - membrillo - mustard

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Joshua Wilton Featured Soup market price

chef inspired

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Crab Beignets 12

sriracha aioli

Duck Breast* 32

rutabaga gratin - baby carrots - golden raisin Madeira sauce - watercress emulsion

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Market Fish* market price

our chef’s freshest selection prepared with complimentary ingredients

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Filet Mignon* market price

mushroom leek ragout – roasted asparagus – crispy shallots – red wine jus

Wild Mushroom & Kale Farro Risotto 27

celery root puree – black summer truffles

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Pan Seared Sea Scallops* 33

vanilla parsnip puree – green bean almondine – charred scallion pesto – beurre rouge

Vanilla Bean Crème Brulee 9

French custard with crisp caramel top

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Chocolate and Cherries* 13

chocolate cake –chocolate caramel mousse – brandied cherries – cherry almond semifreddo – cherry coulis

Spiced Apple Pecan Cake 11

cardamom ice cream – apple compote – caramel sauce

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Sorbet 3

seasonally inspired

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs can increase your risk of food borne illness especially if you have certain medical conditions.