STARTERS

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ROASTED GARLIC AND KALE BISQUE Ø -sourdough √| 12 

sweet potatoes, crispy kale and garlic, grilled sourdough

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CONFIT CHICKEN WINGS Ø | 17

nashville hot with house pickles

- or - orange chili, sesame seeds, scallions

(buffalo with blue cheese dressing available upon request)

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CHEF'S DEVILED EGGS | 18

ask for today's selection

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LAMB MEATBALLS | 19

herbed hummus, farro, acorn squash, pomegranate glaze

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BUTTERMILK FRIED CALAMARI | 18

smoked tomato aioli, seared lime

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BRIE AND APPLE FLATBREAD | 19

pancetta, fig jam, pistachios, arugula, balsamic

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GRILLED HALLOUMI Ø√ | 17

almond romesco, citrus and arugula salad, za'atar oil

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PORK BELLY AND WAFFLES | 18

horseradish mustard glaze, grilled cabbage waffle, pickled vegetables, scallions

SALADS  

add: chicken 8 | salmon 16 | pork belly 10 | tempeh 8

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starter 13/ entrée 19

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BAKED BRIE SALAD 

cherry gastrique, almonds, pork belly lardons, coffee vinaigrette​

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CAESAR

pecorino romano, lemon rosemary croutons, house caesar dressing

- add white anchovies | 3

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MEDITERRANEAN Ø -FARRO 

shredded kale, crispy chickpeas, piquillo peppers, farro, sesame and sumac, tahini vinaigrette

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GRILLED ROMAINE Ø

grilled leeks, tomato, pickled vegetables, grated egg, blue cheese dressing

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ENTREES

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DUCK TWO WAYS Ø -TART | 46

fig and sweet potato tart, leeks, grilled oranges, butternut cream, pomegranate glaze

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SEARED SALMON Ø| 37

coconut rice, cilantro scallion salad, spiced sweet potatoes, chili broth, cashews

- sub grilled tempeh for vegan option | 30

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PORK CHOP AND APPLE SAUCE Ø  | 38

14oz, coffee rubbed, horseradish apple butter, cider gastrique, mashed potatoes, roasted vegetables

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SAGE STUFFED QUAILS au VIN | 38

roasted wild mushrooms, pancetta, confit pearl onions, mashed potatoes, red wine pan sauce, chives​

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FILET MIGNON Ø  | 46

8oz, sweet onion butter, red wine demi, crispy dijon potatoes, roasted vegetables

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APPLE CIDER CHICKEN THIGHS  Ø -FARRO |28

farro, fall squashes, pistachio crusted goat cheese, orange and sage pan sauce

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HUNGARIAN LAMB SHANK Ø -DUMPLING |45

mustard dumplings, grilled cabbage, apple cherry salad, paprika and sour cream jus

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FISH AND CHIPS | 26

haddock, hand cut fries, coleslaw, lemon caper tartar

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GOAT CHEESE AND CHIVE AGNOLOTTI √| 30

roasted wild mushrooms, port braised pearl onions, crispy garlic, butternut cream

- add: chicken 8 | pork belly 10 | salmon 16 | tempeh 8

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THE INN SMASHBURGER (Impossible Burger +3|GF Bun +3|Bacon +3)

served with hand cut fries|salad +3 ​

classic - american or cheddar with lettuce, tomato, onion | 17

OR

house - blue cheese, balsamic onions, pork belly, rosemary mayo | 20

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All bread baked in house daily | GF bread $3

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Split Salads $2, Split Entrees $3, Extra Plate - no charge

Ø Gluten Free, ask for celiac friendly Ø

√ Vegetarian √

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Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illnesses