First Plates

Carpaccio - Pepper Crusted Tenderloin of Beef, Horseradish Sauce & Toasted Crostini

Lake Meadow "Red Devil" Stuffed Eggs - Tabasco, Cornichons, Tons of Herbs & Oven-Dried Tomatoes

Butcher's Plate - Whim of the Chef with House Made Condiments

Oysters

Butter Poached Local Clams - Garlic, Parsley, Pale Ale & Toasted Baguette

Crudités - A Taste of The Season

"Haystack" - Shoestring Potatoes tossed with Pecorino & Rosemary with Three Sauces

Rusty O-Rings - Buttermilk Soaked Sweet Vidalia Onion Rings with Housemade Stout Dipping Sauce

Shiittinonion Soup - 5 Onions, Roasted Double Chicken Stock, topped with Croutons & Melted Gruyere

Leafy Greens

"Lake Meadow" - Spinach, Escarole Hearts & Watercress with Lake Meadow Soft Cooked Egg & Sautéed Chicken Livers tossed with Warm Bacon Vinagrette

Caesar - Organic Hearts of Romaine with Housemade Caesar Dressing, Crisp Croutons & Shaved Pecorino Cheese

"The House" - Red Lettuces, Seasonal Garnish & Our Own Aged Red Wine Vinagrette

Charred Squid & Octopus - Local Watermelon 2 Ways, Crisp Chorizo, House Pickled Peppers, Arugula & "Hot" Vinaigrette

Handhelds

The "55" - ½ lb Grass Fed Beef Stuffed with Bacon & Gruyere, Smothered Onions, Rusty Aioli & House Pickles on a Soft Roll

Slow Braised Lamb - Sweet Onion & Golden Raisin Jam, House Made Ricotta Salata on Toasted Moroccan Bread

Pasta

Handmade Farfalle - Mélange of Local & Wild Mushrooms with Wilted Spinach, Roasted Butternut Squas & Brodo

Handcut Fat Noodles - Rich Tenderloin, Ribeye & Pork Ragu with Wilted Escarole, Blistered Tomatoes & Shaved Pecorino